GLUTEN FREE BROWNIES WITH A GF RASPBERRY BROWNIE VERSION INCLUDED

This brownie recipe was adapted from one I had been using for over 30 years.  I think it was originally either a Betty Crocker recipe or one from the friend of a friend.  It is just the right cross between a fudge and cake type brownie.  The taste is my idea of perfect. It is just like an old fashioned brownie that I remember from my childhood.

It is an easy one 'pot' recipe that is successful for novices and more experienced bakers. It is easy to vary the recipe as you would regular brownie recipes and make raspberry, cream cheese, peanut butter, etc. versions.  I am including my favorite Raspberry Brownie version in this post.  

GLUTEN FREE BROWNIES

INGREDIENTS

2 oz. (2 squares)	UNSWEETENED CHOCOLATE (or you can use cocoa powder: 3 Tbs. of cocoa powder and 1Tbs. of oil or butter equals 1 square of chocolate.)
½ cup	BUTTER - (1 stick)
1 cup	SUGAR (I usually replace sugar with equal amounts of Evaporated Cane Juice or other dry unrefined sugar. I prefer desserts that are not TOO sweet. Replacing regular sugar in recipes with unrefined sugar gives desserts a more natural sweetness that I enjoy.
2	EGGS
1 tsp.	VANILLA
	(Use a total of 3/4 cups of GF flour blend. My favorite combination of flours is below.)
½ cup	SORGUM FLOUR
2 Tbs.	TAPIOCA FLOUR
2 Tbs.	CHICKPEA or CHICKPEA/FAVA FLOUR
½ tsp.	XANTHAN GUM - (or guar gum or half guar gum and half xanthan gum)
Pinch	SALT
½ cup	WALNUTS chopped- (optional)
½ cup	CHOCOLATE CHIPS (optional)

DIRECTIONS
PREHEAT OVEN to 375 Degrees
GREASE a 7" x 7" Square Pan

     In a 3 QUART pot melt BUTTER and CHOCOLATE together over low heat until melted.
     Remove from heat and stir in SUGAR.  Allow to COOL.
     Add EGGS and VANILLA to cooled chocolate mixture, blend in well.
     Add FLOUR, XANTHAN GUM (or guar gum) and SALT, mix well.
     Mix in NUTS and CHIPS (if using).
     Spread evenly in pan.

BAKE 25-30 MINUTES

GF RASPBERRY BROWNIES

Stir 6 tbs. of seedless raspberry jam until smooth. I like to use fruit juice sweetened jam for a more naturally sweet taste to the brownies.

Put 2/3 of the brownie batter in pan. Spread jam on top. Dollop rest of brownie batter over jam and gently spread with a spoon to cover jam. It is OK if some of the jam peeks through. Bake time may need to be increased by 5 minutes.

Recipe updated 7/2/12.

GLUTEN FREE BROWNIES INGREDIENTS 2 oz. (2 squares) UNSWEETENED CHOCOLATE (or you can use cocoa powder: 3 Tbs.of cocoa powder and 1Tbs. of oil or butter equals 1 square of chocolate.) ½ cup BUTTER - (1 stick) 1 cup SUGAR (I usually replace sugar with equal amounts of Evaporated Cane Juice or other dry unrefined sugar. I prefer desserts that are not TOO sweet. Replacing regular sugar in recipes with unrefined sugar gives desserts a more natural sweetness that I enjoy. 2 EGGS 1 tsp. VANILLA (Use a total of 3/4 cups of GF flour blend. My favorite combination of flours is below.) ½ cup SORGUM FLOUR 2 Tbs. TAPIOCA FLOUR 2 Tbs. CHICKPEA or CHICKPEA/FAVA FLOUR ½ tsp. XANTHAN GUM - (or guar gum or half guar gum and half xanthan gum) Pinch SALT ½ cup WALNUTS chopped- (optional) ½ cup CHOCOLATE CHIPS (optional) DIRECTIONS PREHEAT OVEN to 375 Degrees GREASE a 7" x 7" Square Pan In a 3 QUART pot melt BUTTER and CHOCOLATE together over low heat until melted. Remove from heat and stir in SUGAR. Allow to COOL. Add EGGS and VANILLA to cooled chocolate mixture, blend in well. Add FLOUR, XANTHAN GUM (or guar gum) and SALT, mix well. Mix in NUTS and CHIPS (if using). Spread evenly in pan. BAKE 25-30 MINUTES GF RASPBERRY BROWNIES Stir 6 tbs. of seedless raspberry jam until smooth. I like to use fruit juice sweetened jam for a more naturally sweet taste to the brownies. Put 2/3 of the brownie batter in pan. Spread jam on top. Dollop rest of brownie batter over jam and gently spread with a spoon to cover jam. It is OK if some of the jam peeks through. Bake time may need to be increased by 5 minutes.

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