Basic Gluten Free Brownies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
¾ cup cocoa½ tsp salt½ cup canola oil⅓ cup non-dairy milk (I used Ripple Unsweetened Original Pea Milk)1 cup sugar1 tbsp vanilla extract2 large eggs, room temperature1 tbsp homemade egg replacer or Ener-G½ cup amaranth flour½ cup sweet rice flour
Preheat the oven to 350 °F and line an 8" pan with parchment paper.
In a large mixing bowl, whisk together the cocoa, salt, oil, milk, sugar, and vanilla extract.
Beat in the eggs one at a time, followed by the egg replacer and flours.
Bake for 26 - 28 minutes or until the brownies have formed a thin crust and appear set in the middle. Cool completely.
Serving Size: Makes one 9" pan, 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
In a large mixing bowl, whisk together the cocoa, salt, oil, milk, sugar, and vanilla extract.
Beat in the eggs one at a time, followed by the egg replacer and flours.
Bake for 26 - 28 minutes or until the brownies have formed a thin crust and appear set in the middle. Cool completely.
Serving Size: Makes one 9" pan, 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 228.2
- Total Fat: 11.5 g
- Cholesterol: 31.0 mg
- Sodium: 115.2 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 2.5 g
- Protein: 3.9 g
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