2010 Sol Grains All Rights
Reserved
Gluten-free Fudgey Flat
Brownies
Ingredients
- 2 ounces unsweetened chocolate, coarsely chopped
- 7 TBS unsalted butter, cut into pieces*
- 3/4 cup light brown sugar, firmly packed
- 2 large eggs, lightly beaten
- 2 TBS water**
- 1/2 tsp pure vanilla extract
- 1/3 cup sprouted rice flour
- 1/4 tsp salt
- 1/2 cup chopped walnuts or pecans (optional)
*For a dairy-free version, substitute 1/3 cup oil for the butter,
and add 1 ounce of carob chips to the melted chocolate.
Preparation
Preheat oven to 325 degrees F. Line an 8 inch square
baking pan with parchment paper, and sprinkle with a tablespoon of cocoa
powder.
Melt the chocolate and butter in a stainless steel (heatproof) bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar. Then, stir in the vanilla and eggs. Finally, stir in the flour, salt and chopped nuts (if using).
Pour into the prepared pan and bake for about 35 minutes, or until a toothpick inserted
in the center comes out clean. Remove from oven and let cool on a wire rack before cutting into squares. Brownies can then be lifted out by the paper. These brownies freeze very well.
**This recipe is for altitudes of 7000' and up. You may want to omit water for lower altitudes.
Melt the chocolate and butter in a stainless steel (heatproof) bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar. Then, stir in the vanilla and eggs. Finally, stir in the flour, salt and chopped nuts (if using).
Pour into the prepared pan and bake for about 35 minutes, or until a toothpick inserted
in the center comes out clean. Remove from oven and let cool on a wire rack before cutting into squares. Brownies can then be lifted out by the paper. These brownies freeze very well.
**This recipe is for altitudes of 7000' and up. You may want to omit water for lower altitudes.
