I hesitate to share this recipe. A guy once offered to have my husband’s babies because of these brownies. (Yes, it was a guy. ) I have used them as barter. People love them. It’s a useful recipe to keep to yourself. However, it is the season for giving. Maybe you have a gluten or dairy free chocolate lover who would enjoy them.
- 3/4 cup gluten free flour
- 1 tsp xanthan gum (if not in flour already)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 cup chocolate chips
- 1 tsp vanilla
- 1/3 cup vegetable oil
- 2 eggs
- 1/3 cup water (if using soy flour mix)
Mix together the flour, xanthan gum, baking powder, salt, sugar, and cocoa powder until well mixed. (The quality of the cocoa will affect the brownies. The better the cocoa, the richer the brownies. I’m lucky to have a Penzeys near my house. Use your favorite cocoa powder, but remember that it makes a difference.)
Enthusiastically beat the vanilla, vegetable oil, and eggs until the mixture starts to thicken. You want to beat enough air into the liquid ingredients that they start to have a little bit of texture. See the photo for how they should look in motion (not at rest).
Add the wet ingredients to the dry and beat with either a wooden spoon or two metal spoons doubled up. The batter is going to get thick if you are using the soy flour, so you want a strong spoon. Also if you are using the soy flour, the batter will look like this photo, and at this point you add the water. If you are using wheat flour or our oat based flour, then you won’t need to add water.
Continue to mix until the batter is smooth and moist, as shown in this picture. (Again, if you aren’t using the soy flour, then the batter should look this way without the addition of water.) Gently fold in one cup of chocolate chips. We use Divvies. If you need to worry about soy allergies, Enjoy Life makes dairy and soy free chocolate chips.
Pour the batter into a greased 8″ x 8″ or 9″x 9″ pan. Use a wet spoon to distribute the batter and smooth the top, but do not push down. Bake at 350 degrees for 30-35 minutes until a toothpick comes out clean. (Remember if you hit a chocolate chip, it will not come out clean. That doesn’t matter. You’re just worried about the batter.) This recipe can be doubled. If you are using a 9″ x 13″ pan, bake it 35-40 minutes.
Cool for at least 20 minutes in the pan before slicing. If you cut them sooner, the brownies will crumble much more. A little bit of time makes a huge difference. Cut with a sharp knife and remove with a spatula. Eat them, share them, or offer as bribes.
More c0oking blog posts can be found here if you are interested in other recipes.