It's time for the 7th installment of Cooking with C.C. I know it's been a couple of weeks, but I'm back today with a recipe we made at the end of October. Russ specifically asked for something chocolate so I figured this recipe for gluten free dark chocolate brownies definitely fit the bill. Let's get started!
In a saucepan, combine 5 ounces of dark chocolate chips and
1/2 cup oil.
Stir over low heat until
In a bowl, combine 1 cup plus 2 tablespoons brown sugar,
3/4 cup gluten free all purpose flour,
1/2 teaspoon xanthan gum,
1/2 teaspoon sea salt,
and 1/4 teaspoon baking soda. Mix well.
Beat 2 eggs and add them to the saucepan of melted chocolate.
Add 1 tablespoon vanilla to saucepan.
Make a well in the center of the dry ingredients and pour in ingredients from saucepan. Beat until the batter begins to come together.
Continue beating until batter becomes smooth and shiny.
Preheat oven to 350* and spray cake pan with non-stick spray.
Spread batter in cake pan.
Bake for 32 to 35 minutes or until set. Remove from oven and allow brownies to cool.
The icing on the cake, I mean the brownies, is to ice them with chocolate frosting (we just used a can of frosting rather than making some).
We all enjoyed these brownies. They were moist and yummy and most importantly, well, actually, the most important thing is that they are gluten free, but the second most important thing is that they are chocolate!!!!! :)
This recipe came from the Gluten Free Goddess. Check out her blog because we made major edits by making this without almond meal and rice flour. We used all purpose flour and xanthan gum instead. If you want the original, you'll want to visit her website to get it.
Hope you've enjoyed this episode of Cooking with C.C. I'll be back soon with another recipe. Enjoy!