Gluten Free Recipes
Speed up making these delicious Basic Chocolate Brownies by simply putting the cocoa powder and butter in a bowl, pop in the microwave for a couple of minutes, until the butter is melted. If you prefer to steer clear of whole eggs, use an egg substitute equivalent.
Basic Chocolate Brownies
3/4 cup butter
3/4 cup cocoa powder
2-1/4 cup sugar
1/2 teaspoon gluten-free vanilla powder or 2 teaspoons vanilla extract
1-1/3 cup gluten free flour
1 cup chopped nuts (if desired)
1/2 teaspoon gluten-free baking powder
1/4 teaspoon salt
Preheat oven to 325-degrees. Grease and lightly dust with cocoa a 9 x 13-inch pan.
In large sauce pan, melt margarine/butter with cocoa over low heat, stirring constantly (or simply put the cocoa and butter in a bowl, pop in the microwave for a couple of minutes, until the butter is melted). Stir with a fork until it's mostly smooth. Remove from heat and cool slightly.
Blend in sugar. Beat in eggs, one a time. Stir in remaining ingredients. Spread in prepared pan.
Bake at 325-degrees for 20 to 25 minutes.
Yield: 16 servings
Serving size: 1 brownie
Uncooked cream of rice hot cereal adds to the texture of these brownies nicely while unsweetened cocoa gives the Fudge Brownies their nice chocolate fudge flavor.
1 cup water
1/4 teaspoon gluten-free vanilla powder
1/2 cup corn margarine
1 cup sugar
1/2 cup uncooked cream of rice hot cereal
3 tablespoons unsweetened cocoa
1 teaspoon gluten-free baking powder
1 egg or 1/4-cup cholesterol free egg product
1/4 cup walnuts (optional)
In a medium saucepan, heat the water and margarine to a boil. Sprinkle in the cereal. Cook for one minute.
Remove the pan from the heat, cover it, and let it sit for four minutes.
Stir in the egg or egg product and gluten-free vanilla powder.
In a medium bowl, combine the sugar, cocoa, and Gluten-Free Baking Powder. Stir in the cereal mixture until well blended. Stir in the nuts, if used.
Spread the mixture evenly in a greased 8 x 8 x 2-inch baking pan. Bake at 350-degrees for 40 to 50 minutes. Cool and cut into 2-inch squares.
This recipe can be doubled and baked in a 9 x 13-inch pan.