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 Gluten Free Chocolate Brownies

One 9×9 or 8×8 pan

350^ oven, 20 to 25 minutes baking time (less for fudgier, longer for cakier)

Ingredients:

1/3 cup chocolate chips

1/3 cup butter

1 Tbsp cocoa powder

1 cup sugar

3 eggs

1/4 tsp chia seed or ground flax seed (completely optional) 

1/2 cup white rice flour

1/4 cup cornstarch

1/4 tsp. baking powder

1/4 tsp salt

Melt the chocolate chips and butter together. Remove from heat. Stir in the cocoa until well blended. Add in the sugar, stir well. Stir in the chia seed or flax, if using. Let cool slightly.

Beat in eggs one at a time, beating well after each addition. Without stirring, dump the rice flour, cornstarch, baking powder and salt on top of the chocolate mixture.  Blend the dry stuff together a little bit, then stir it into the chocolate.  

Pour into a greased pan, either 8×8 or 9×9, and bake for 20 to 25 minutes in a 350^ oven. I baked mine for 21 minutes, but ovens may vary.  

My picture shows only a bit of the pan because my brownie has a giant hole in the middle where I checked to make sure it was fully cooked. An epic gf bread fail from earlier this week has made me cautious!  If in doubt, poke the brownie with a toothpick or fork, and a few little crumbs should stick to it if it is finished. The brownie should be pulling away from the sides of the pan, as well, which the picture does show.