We'll never say no to a creamy layer of frosting atop a brownie. Other ideas: cream-cheese icing or a layer of marshmallows added during the last two minutes of baking.

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Ingredients

Directions

  • In a medium saucepan cook and stir butter and chocolate over low heat until melted. Cool slightly. Meanwhile, preheat oven to 350°F. Line an 8-inch square baking pan with foil, extending foil over edges. Grease foil. Stir together Gluten-Free Flour Mix and baking soda.

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  • Stir sugar into cooled chocolate mixture. Add eggs, one at a time, beating with a spoon until combined. Stir in vanilla. Stir in flour mixture just until combined. If desired, stir in nuts. Spread batter in prepared pan.

  • Bake 30 minutes. Cool in pan on a wire rack. If desired, spread with Chocolate and Cream Cheese Frosting. Using foil, lift brownies out of pan. Cut into bars.

To Store:

Place brownies in a single layer in an airtight container. Store in the refrigerator up to 3 days.

Nutrition Facts

167 calories; 9 g total fat; 39 mg cholesterol; 77 mg sodium. 20 g carbohydrates; 2 g protein;

Gluten-Free Flour Mix

Ingredients

Directions

  • In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.

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Tip

Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.


Chocolate and Cream Cheese Frosting

Ingredients

Directions

  • In a small saucepan heat and stir semisweet chocolate pieces over low heat until smooth. Remove from heat; let cool. In a medium bowl stir together cream cheese and powdered sugar. Stir in melted chocolate until smooth.

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