The title may not sound like much, but after the dancer and I made five batches of brownies the other afternoon…(the other batches were made with whole wheat flour) these were the clear winners! My gf and non-gf eating extended family raved about them.
Taken from Robyn Ryberg’s You Won’t Believe It’s Gluten-Free cookbook:
(The only thing I substituted was raw sugar for refined, and half the amount). If you want it dairy-free, try using coconut oil instead of the butter.
1/2 c butter, melted
1/2 c raw sugar
3/4 c brown rice flour
1/4 c unsweetened cocoa powder
1/4 tsp salt
1 tsp vanilla
1/2 tsp xantham gum
1. Preheat oven to 350 degrees. Lightly grease a 9×9″ baking pan.
2. Mix all ingredients together (don’t bother creaming the butter and sugar first for the batter will get too thick). Spread batter into the pan and Bake for 30 minutes.
3. For moist and chewy brownies, remove and allow pan to cook a few minutes outside of the oven before serving.
Makes about 9 brownies (unless you cut them smaller :))
Next time I’m adding pecans. 🙂