Brownies like they should be, without any gluten or casein. This is my standby, easy-as-pie brownie recipe, that is really easy to add anything you like into. I use a mix of Bob's All Purpose Gluten-free blend and a little starch for the total of 1/2 c. gluten-free flour. I've made these vegan with egg-replacer.

Ingredients

9 serv.

unsweetened cocoa powder↗1⁄2 cup
dairy-free margarine, melted↗1⁄2 cup
sugar (I use 3/4 to a cup, as they can get pretty sweet!)1 cup
eggs↗2
vanilla extract↗2 teaspoons
chocolate extract1 teaspoon
gluten-free flour↗1⁄2 cup
xanthan gum1 teaspoon
salt↗1⁄8 teaspoon
non-dairy chocolate chips↗1⁄2 cup

Step-by-step instructions

1
Preheat oven to 350°F.
2
Lightly grease an 8x8 pan and set aside.
3
In a small bowl, mix together flour, xanthan gum and salt. Set aside.
4
In a large bowl, stir together cocoa and margarine 'til well combined.
5
Mix in sugar until completely saturated.
6
Break egg into a small bowl, then mix completely into cocoa mixture. Do the same with the second egg.
7
Stir in extracts.
8
Mix in flour, combining completely but not overmixing.
9
Stir in non-dairy chocolate chips.
10
Bake for 20-22 minutes, checking with a toothpick for doneness.
11
Let cook in pan, then remove and eat it. Don't share.

Source: food.com

Original recipe ↗

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