by Julie Snyder
Gluten-free baking sometimes tastes...well, gluten-free. These brownies don't. They may be the best you've ever tasted.
We've added black bean flour, a not-so-secret ingredient that keeps it moist, instead of crumbly. Plus it adds a punch of protein that you don't expect from a dessert.
Whip up a batch. You'll never go back to your old recipe!
Prep time: 10 minutes | Total time: 45 minutes | Yield: 16 brownies
• 6 tablespoons butter, cut into chunks
• 3/4 cup bittersweet chocolate chips
• 2/3 cup sugar
• 1/4 teaspoon salt, optional
• 1/3 cup unsweetened applesauce
• 2 eggs, slightly beaten
• 1 teaspoon vanilla extract
• 3/4 cup rice flour
• 14/ cup potato starch
• 1/4 cup black bean flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon xanthan gum
• 1 cup milk chocolate chunks
Preheat the oven to 325 F.
Coat a 9-inch square baking dish with butter or spray it with cooking spray.
In a medium saucepan, combine the butter and chocolate and heat over low heat, stirring often until it melts. Remove from the heat and stir in the sugar and salt.
Stir in the eggs, applesauce and vanilla. Sprinkle the potato starch, flours, cocoa powder, baking powder and xanthan gum over the mixture and stir until moistened. Fold in the chocolate chunks.
Pour the batter into the baking dish and spread it out evenly. Bake until done in the middle, about 25 to 30 minutes.
Transfer the dish to a wire rack and let the brownies cool completely. Cut into 2-inch squares.
If you make a double batch, bake them in two 8 by 8-inch pans. They don't always cook well in the middle in a single pan.
We like to swirl melted chocolate on the top and sprinkle with colored sugars when serving during the holiday season.
Are brownies part of your holiday fare? How do you make them more festive?
Photo courtesy of iStockphoto.