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Suz’s Cocoa Brownies (GF)
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Who doesn’t like brownies – especially during the holiday season? Most of the gluten free recipes I reviewed were far too complicated or needed too many eggs or special ingredients. So here’s my version and I guarantee you wouldn’t know this was gluten free. These are rich though, so you might want to cut into smaller pieces to make your very own ‘one bite brownies’ and help them last longer!
NOTE: The batter will be about 1/2 inch in the pan but will rise up to the top during baking, then fall. This is normal! The crispy edges of the brownies can be cut off and are delicious eaten as chocolate crumbles or stirred into ice cream. Nothing goes to waste here!
Ingredients
1/2 C melted butter (or butter substitute)
1 C sugar
1 egg (or egg substitute)
1/2 T vanilla
1/2 C potato flour/starch
1/2 C almond flour
1/2 C cocoa
1/2 t baking soda
1/2 t salt
1/4 C nuts, chocolate chips or other additions (optional)
Instructions
Prepare 8×8 inch square baking pan. Line bottom of pan with parchment paper and spray/butter sides, or spray/butter bottom & sides.
Preheat oven to 350F.
In the mixing bowl, cream together the first four ingredients: butter, sugar, egg and vanilla
Combine dry ingredients separately and then blend into the creamed mixture, stirring well.
Spread batter evenly in baking pan. If you are adding nuts or chocolate chips, sprinkle them evenly over the batter in the pan and then smooth top.
[If you like salted chocolate, you can sprinkle top lightly with sea salt to taste].
Bake 350F for 30-40 minutes. Batter will rise to top of pan and fall when removed from oven. The crispy edges are delicious!
Remove from oven and let cool completely before cutting off edges first, and then cutting into individual brownies.