Gluten Free Brownies

Gluten Free Brownies

These brownies are lighter, but have a rich cake-like texture.

Dry Ingredients:

¼ cup cocoa powder

1 cup sugar

½ tsp salt

½ cup tapioca flour

½ cup potato starch

1 teaspoon xanthan gum

1 teaspoon baking soda

½ cup plain walnuts, chopped

Wet ingredients:

½ cup butter

½ cup milk or milk substitute

4 eggs

1 teaspoon vanilla

    Preheat oven to 350 degrees.  If you have the equivalent of a 9 inch baking pan in Demarle, no need to prep the pan.  If you don’t have a Demarle pan, butter the bottom of a 9 inch square pan, or line with waxed paper and leave walls of pan ungreased, which allows the batter to climb.    Melt butter in a bowl over hot water (double boiler style) and add cocoa, stir.    In large bowl, blend dry ingredients:  Add  chocolate mixture.  In separate bowl, blend all wet ingredients and pour into mixing bowl. Add walnuts and pour into pan.  Bake for 25 minutes or until toothpick inserted comes out clean.   Cool before cutting.   MMMMMM Good.  If you want them to last a day or two, you might have to bag and freeze them. 

   Tip on removing the waxed paper, invert on cake rack and when moderately cooled, peel off waxed paper, and transfer to serving dish and cut to desired size pieces.