Gluten-Free Baker Does Brownies

By Sarah Blecher

It’s been a couple of months now and the gluten-free lifestyle has almost sunk in. It is hard, and a struggle sometimes but I am learning how to “just say no” to the wheat. Whenever I say no to something delicious, whether it be a slice of pizza, a sandwich, or my weakness, bagels, I have go home right away and try and make a version of them I can eat. This week my mouth watered as I looked through my recipe box for a good brownie recipe. I promised my brother I would make him a batch and send them to him at college. Instead of making just one batch for him, I made another batch gluten-free for me! Last night, for one of the first times ever my first attempt at the gluten-free brownie came out needing no tweaks. It was perfect just the way it was, what a surprise! Since it was so yummy, extra fudgy, moist and buttery, I would like to share it with you:

Gluten-Free Ooey Gooey Fudge Brownies
2 eggs
¾ cup sugar
½ cup butter (I stick), melted
1 tsp vanilla extract
¾ extra-dark sweetened cocoa powder, plus one ½ tsp Black Onyx Cocoa powder if you have it
2/3 cup gluten-free flour blend, I used equal parts Sorghum flour, brown rice flour and white rice flour
¼ tsp plus one dash baking powder
½ cup walnut nuts, not toasted

Preheat oven to 350 degrees. Grease 9×9 baking dish and set aside.

By hand, mix the eggs and sugar with a fork in large bowl. Melt the butter and add it to the eggs and sugar slowly, being careful not to scramble the eggs with the warm butter. Add in the vanilla.

In another medium sized bowl, blend cocoa powders, flour blend and baking powder. Do not sift! Fold the dry ingredients into the wet in 2-3 passes. Fold in nuts and scrape batter out into greased baking dish.

Bake for about 15 to 20 minutes or until toothpick comes out clean in center of brownies. Let cool and enjoy. They are the best when they are still warm.