Gluten-Free Cocoa Brownies
Enjoy this this simple, gluten-free brownie as it is or customize it by adding half a cup of chopped nuts, chocolate chips, mini marshmallows, or whatever else you like in a brownie. Stir in your mix-in before pouring the batter into the baking pan.
Serves: 9Hands-on: 15 minutesTotal: 1 hour 10 minutesDifficulty: Easy
- ½ cup brown rice flour
- ¼ cup arrowroot starch
- ½ tsp. xanthan gum
- ½ cup butter, softened
- 4 Tbsp. cocoa
- 1 Tbsp. vegetable oil
- 1 cup sugar
- 2 large eggs, lightly beaten
- 1 tsp. vanilla extract
- Preheat oven to 350°F. Make an aluminum foil sling for an 8" x 8" baking pan by cutting 2 strips of foil (12"). Cut or fold one side of each strip to 8". Lay 1 sheet of foil in the pan and press into the corners of the pan bottom. The ends of the foil should overhang the edges of the pan. Lay the second strip of foil perpendicular to the first and press into the corners of the pan bottom. should be Grease with non-stick cooking spray.
- In a medium bowl, whisk together brown rice flour, arrowroot starch, and xanthan gum. Set aside.
- In a small saucepan over medium heat, melt butter. Stir in cocoa, oil, and sugar and mix until simmering.
- Remove from heat and cool for 5 minutes. Stir in eggs and vanilla until well-combined. Slowly pour into flour mixture and stir to combine. Pour batter into prepared baking pan.
- Bake for 25–30 minutes, being careful not to over bake. Cool for 20 minutes before removing from pan. Remove brownies by lifting the edges of the foil up. Place on a cutting board, remove the foil, and cut into squares.