Here are two different gluten-free options for brownies. The first is flourless, while the second uses an all-purpose, gluten-free flour blend. They're different, and both are yummy.
Elanore's Black-Bean Brownies
1 15-oz. can black beans, drained and rinsed
3 eggs (or use flax eggs for vegan)
3 Tbsp. oil (can use applesauce instead)
4 Tbsp. cocoa powder
1 pinch salt
1 tsp vanilla extract
3/4 C. granulated sugar (I use coconut sugar)
nuts, to taste (opt., but this helps—texturally—if you like them)
chocolate chips, to taste (get DF for vegan)
Combine ingredients in food processor and process until smooth.
Bake at 350 degrees for 30 minutes.
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Elanore's Black-Bean Brownies
1 15-oz. can black beans, drained and rinsed
3 eggs (or use flax eggs for vegan)
3 Tbsp. oil (can use applesauce instead)
4 Tbsp. cocoa powder
1 pinch salt
1 tsp vanilla extract
3/4 C. granulated sugar (I use coconut sugar)
nuts, to taste (opt., but this helps—texturally—if you like them)
chocolate chips, to taste (get DF for vegan)
Combine ingredients in food processor and process until smooth.
Bake at 350 degrees for 30 minutes.
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Elanore's Gluten-Free Brownies
Makes 16 large or 25 smaller brownies
Makes 16 large or 25 smaller brownies
1 stick butter OR 8 tablespoons coconut oil for vegan
1 1/4 C. sugar
3/4 C. plus 2 Tbsp. cocoa
1/4 tsp. salt
1/2 tsp. vanilla
2 eggs, cold
1/2 C. GF baking flour (almond flour or brown rice flour
work well)
2/3 C. chopped nuts (walnut or pecan)
1)
Position a rack in the lower third of the oven
and preheat the oven to 325°F.
2)
Line the bottom and sides of an 8-inch square
baking pan with parchment paper or foil, leaving an overhang on two opposite
sides.
3)
Combine the butter, sugar, cocoa, and salt in a
double boiler pot or a medium heatproof bowl and set the bowl in a wide skillet
of barely simmering water. Stir from time to time until the butter is melted
and the mixture is smooth and hot enough that you want to remove your finger
fairly quickly after dipping it in to test. Remove the bowl from the skillet
and set aside briefly until the mixture is only warm, not hot.
4)
Stir in the vanilla with a wooden spoon. Add the
eggs one at a time, stirring vigorously after each one.
5)
When the batter looks thick, shiny, and well-blended,
add the flour and stir until you cannot see it any longer, then beat vigorously
for 40 strokes with the wooden spoon or a rubber spatula.
6)
Stir in the nuts (if using). Spread evenly in
the lined pan.
7)
Bake until a toothpick plunged into the center
emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a
rack.
8)
Lift up the ends of the parchment or foil liner,
and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
