Basic Gluten Free Brownies
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Basic Gluten Free Brownies calories by ingredient
Introduction
These brownies are the perfect marriage of cakey and fudgy, with just enough toothsome chew to hold your interest. The bars are perfect on their own or jazzed up with ganache, ice cream or fruit, and make great cake balls too. These brownies are the perfect marriage of cakey and fudgy, with just enough toothsome chew to hold your interest. The bars are perfect on their own or jazzed up with ganache, ice cream or fruit, and make great cake balls too.Number of Servings: 12
Ingredients
-
¾ cup cocoa
½ tsp salt
½ cup canola oil
⅓ cup non-dairy milk (I used Ripple Unsweetened Original Pea Milk)
1 cup sugar
1 tbsp vanilla extract
2 large eggs, room temperature
1 tbsp homemade egg replacer or Ener-G
½ cup amaranth flour
½ cup sweet rice flour
Directions
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.