For my son’s graduation party I decided to have finger food desserts such as cookies and brownies. The problem was that my favorite brownies, while soft and moist, tend to fall apart rather easily. I really didn’t want lots of brownie crumbs all over the floor, so I changed the recipe slightly and was very pleased with the results. I didn’t think to add the chocolate chips until I made these again today. They are a great addition. These brownies are still soft and moist, just a little sturdier. I think I’ll be sticking with this recipe.
One thing I like about this recipe is that it makes a 9 x 13 inch pan of brownies rather than and 8 x 8 inch pan. All I changed in the recipe was the flour mix and I cut back on the sugar slightly. I used Bette Hagman’s basic gluten-free flour mix. It contains:
6 parts white rice flour
2 parts potato starch
1 part tapioca starch
- ¾ cup butter
- ½ cup cocoa powder
- ¾ cup white sugar
- 1 cup brown sugar
- 4 eggs
- 2 teaspoons vanilla
- 1⅓ cups gluten-free flour mix
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon xanthan gum
- 1 cup chocolate chips (optional)
- In a large sauce pan, stir the butter and cocoa over low heat until melted.
- Remove from heat and, using a wooden spoon or stiff spatula, add the sugars. Stir in the vanilla.
- Add the eggs one at a time, beating after each addition.
- In a separate bowl, combine the flour mix, baking powder, salt and xanthan gum. Add this to the sauce pan and stir until all the flour is moistened.
- Stir in half the chocolate chips.
- Spread the batter into a greased and rice floured 9 x 13 inch baking pan.
- Sprinkle the rest of the chocolate chips on top.
- Bake at 350 degrees for 30 minutes.
- Cool before cutting.
This post is linked to Chocolate Obsession Wednesdays at Sweet and Savory.