Gluten Free Brownies…to die for

If you’re looking for something low cal….look away now.  However if you want to get your chocolate groovy on, this is the recipe you’ve been looking for. 😉

Here’s What You Will Need:

Patience.  I know you want to dive right in but these are so much better if you  will leave them alone for bit.  You’ll thank me later. In fact, as amazing as they are the same day, they are fall-over astounding the next day.

1 C. Softened Butter (that’s two sticks)

4 Eggs

3 C. Sugar

4 oz. Cream Cheese, room temp

4 tsp. Vanilla

3/4 C. Cocoa Powder

1 C. Super Fine Rice Flour (brown or white) – see the pic below for the one I love right now for taste, texture, and price

1 tsp. Baking Powder

1 tsp. Salt

1/2 tsp. Xanthan or Guar Gum (this is just a vegetable gum that keeps your goodies from being too crumbling by imitating the missing gluten)

1 tsp. Ground Cinnamon, completely optional

8 oz. Semi Sweet Baking Chocolate – we’ll be melting it

1/2 C. Chocolate Chips, reserved but optional

Lightly grease a 9 x 13 inch pan and preheat the oven to 350 degrees.

In a separate bowl, melt the semi sweet baking chocolate.  You can do this the fancy pants way in a double boiler or you can cheat and nuke it.  Microwave for 30 seconds, then give it a stir.  Repeat until the chocolate is fully melted, about 2 – 2 1/2 minutes in total.  Set aside.

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Cream together the butter, sugar, eggs, cream cheese, and vanilla – about a minute. It should look like this.


 If it’s lumpy then the butter or cream cheese may not have softened enough.  No biggie.  Simply leave it alone for 10 minutes or so and then come back to it.  That should be plenty of time for those ingredients to soften up.

Slowly mix in the dry ingredients until fully combined and the batter is smooth and looks like this (below).


Mix in the melted chocolate and pour the batter into the prepared pan.

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Sprinkle with chocolate chips and bake for 45 minutes in a preheated oven.  The toothpick test won’t work so look to see if the edges have started to pull away from the pan and look crisp.

This is important:  Let the brownie cool for at least one hour (they are even better if you leave them until the next day).  I know, the agony of it all but you’ll thank me later.  Afterwards the brownies should slice up and hold together nicely (and then disappear…).


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