Recipes for the Soul----Gluten Free Chocolate Brownies

March 4, 2002

Gluten-Free Chocolate BrowniesFor double decadence, toss in 1 cup chocolate chips after the batter is mixed.1/2 cup sorghum flour*1/4 cup potato starch* 1/4 cup tapioca flour* 1/2 cup unsweetened cocoa (not Dutch) 1/2 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon xanthan gum*1/4 cup butter or margarine (room temp)1/2 cup brown sugar, packed1/2 cup granulated sugar1 large egg2 teaspoons vanilla extract1/4 cup hot water or brewed coffee1/2 cup chopped walnuts (optional)

*Available in natural food stores or web sites by Authentic Foods, Bob's Red Mill, Ener-G Foods, Gluten-Free Pantry, or Miss Roben.1. Preheat oven to 350 degrees. Generously grease 8-inch square nonstick pan. For easier removal, line with aluminum foil first, then grease.2. Stir together the flours, cocoa, baking powder, salt, and xanthan gum. Set aside.3. In large mixing bowl, beat butter, sugars, egg, and vanilla with electric mixer on medium speed until well combined. With mixer on low speed, add dry ingredients and hot water or coffee. Mix until just blended. Stir in nuts, if using. Spread batter in prepared pan.4. Bake 20 minutes. Cool brownies before cutting. Makes 12.-----