Double Chocolate Brownies
These corn-free brownies are easy to make and always please serious chocolate lovers. I call them “Just Right Brownies” as they have a slightly cakey exterior with a dense, rich center.
- Dry Ingredients
- ¾ cup all-purpose gluten-free, corn-free flour mix
- ¾ cup unsweetened cocoa powder
- 1 teaspoon corn-free baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon guar gum*
- ¾ cup granulated sugar
- 2/3 cup packed dark brown sugar
- ½ cup chocolate chips
- Wet Ingredients
- ½ cup light-tasting corn-free oil of choice
- 2 large eggs, room temperature
- 2 tablespoons warm water
Preheat oven to 350° F. Grease an 8- x 8-inch square or a 9-inch cake pan.
In the bowl of your standing mixer fitted with the paddle attachment, mix all the dry ingredients (except chocolate chips) until combined.
Add the wet ingredients and mix on medium-low until thoroughly combined. Stir in the chocolate chips. Spread the batter into prepared pan with a wet spatula.
Bake on the center rack for 25-30 minutes or until the top is set and a toothpick comes out a bit gooey.
Cool in pan for 1 hour before cutting. Freeze leftovers.
*Xanthan gum can be used if tolerated.
Terris Cleary is a graduate of the California Culinary Academy who specializes in creating gluten-free, allergy-friendly recipes. Managing her own celiac disease and her son’s multiple food allergies prompted her to create the food blog freeeatsfood.com.
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