Gluten-free brownies

We were invited to a Chanukah celebration, which my son refers to as latke night. That’s because one year he ate 27 of them. I offered to bring baked goods. The hostess demurred. She was concerned that my offerings would be gluten-free and cardboard-like. Since the age of 12 I have been known for my brownies. Not to disappoint, I tried the recipe with a simple substitution: Bob’s Red Mill GF Baking Flour for wheat, full-o-gluten flour. It was a success. No one was the wiser.

Best Gluten-Free Brownies Ever

(use organic as much as possible)

2 sticks, or 1/2 lb, butter

4 squares, or 4 oz, unsweetened chocolate

1 tsp vanilla

4 eggs

2 cups sugar

1 cup Bob’s Red Mill GF Baking Flour

1/2 tsp salt

2 cup semi-sweet chocolate chips or walnuts (optional)

  1. Preheat oven to 350 degrees F.
  2. Spray 13×9-inch baking pan with Spectrum coconut spray oil and dust with GF flour.
  3. Melt butter and chocolate on very low heat or in double boiler.
  4. Add vanilla and sugar.
  5. Pour into mixing bowl and allow to cool.
  6. Add eggs one at a time and beat well after each addition.
  7. Add flour and salt; mix well.
  8. Stir in chocolate chips or walnuts, if desired.
  9. Pour into pan.
  10. Bake for 35 to 40 minutes or until toothpick inserted comes out clean.
  11. Cool on rack.
  12. Eat with a cold glass of coconut milk. (But not all at once!)