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Gluten-Free Brownies

in Diana's Recipe Book

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Servings: 12
1 cup flour blend (see Flour Blend below)
1/2 cup cocoa (not Dutch processed)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/4 cup (1/2 stick/2 oz./56g) butter or margarine, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
2 teaspoons gluten-free vanilla
1/4 cup warm water (110 degrees F/43 degrees C)
1/2 cup chocolate chips (optional)
1/ 2 cup chopped pecans, almonds or walnuts (optional)
Confectioners' sugar, for dusting tops (optional)

Preheat oven to 350 degrees F/180 degrees C. Grease an 8 x 8-inch square nonstick pan. Stir together flour blend, cocoa, baking powder, salt, and xanthan gum.

In a large mixing bowl, beat the butter and sugars with electric mixer on medium speed until well combined. Add egg, vanilla, and beat until well combined. With mixer on lowest speed, add dry ingredients and warm water. Mix just until blended. Gently stir in chocolate chips and nuts, if desired. Spread batter into prepared pan and bake in preheated oven for 20 minutes or until toothpick inserted in center comes out clean. Cool brownies before cutting. Dust tops with confectioners' sugar (optional) and cut into squares.

Makes 12 brownies.


1 1/2 cups sorghum flour or rice flour
1 1/2 cups potato starch or cornstarch
1 cup tapioca flour
1/2 cup corn meal or almond flour (or bean or chestnut flour)

Mix well and use as needed.

Date: October 21, 2006

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