Gluten Free Brownies

These brownies were tasty and very chocolaty. I have been experimenting with gluten free treats and bread-like items can be dry and crumbly. For this recipe I used a Bisquick gluten free baking blend.

Brownie GF

I found a recipe in Fine Cooking magazine (Feb 2012, p.81) and modified it to be gluten free. After  I made the brownies,  decided that a chocolate sauce would be a good accompaniment to the brownies. The sauce is one that my mother has made for years. It is very simple and delicious.

Gluten Free Brownies

1/2 stick of unsalted butter
1/2 c water
3/4 c cocoa powder
1/4 c cold coffee
1/4 tsp vanilla
1/8 tsp salt
1/2 c dark brown sugar
1 egg
3 Tbsp water
1/2 gluten free “Bisquick” mix
1/4 chopped nuts; almonds, walnut or pecans will work

Preheat oven to 375 degrees. Grease a 9 by 9 pyrex pan. Microwave the butter until melted, about one minute. Using a whisk, blend butter, cocoa, coffee, vanilla, and salt.  Stir in the brown sugar. The chocolate mixture should still be hot enough to dissolve the sugar. Continue stirring for a minute and then add the egg, beating until smooth. Mix in the water and finally the Bisquick. The batter will be thick. Spread it into the baking dish and top with nuts.

Bake for 18 to 20 minutes. Cool completely on a rack and serve with ice cream and chocolate sauce.

Nana’s Chocolate Sauce

1/2 c Cocoa powder
1/2 c water
1/2 c Sugar
1/2 c Corn syrup
1 tsp vanilla
1/2 c heavy cream
1/4 c semisweet chocolate chips

In a heavy sauce pan over medium heat, stir together the cocoa, water,  and sugars. Boil for at least a minute, stirring constantly. As it boils it will increase in volume.  Remove from heat to add the vanilla and cream. Once this is blended add the chocolate chips. The will melt in the warm sauce. Allow the sauce to cool and it will thicken slightly. This can be stored and kept in the fridge for two weeks.

March 18, 2012 Posted by: 2 Comments - Permalink
2 Responses to Gluten Free Brownies
  1. Janis says:

    These look great!

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