by Heather Harris Brady
I’ve been wanting to test a recipe of this type for a while, and the ice cream sundae gave me a chance. These brownies bake up dark and cakey but not overly sweet, just right for that ice cream and hot fudge! I used a gluten-free all-purpose flour blend from Westwind Milling, but I’m confident you could substitute in any GF flour blend. There’s a secret ingredient here too, making these brownies higher in protein than most.
Gluten Free Brownies, Makes 9 large brownies
- 2 eggs
- 3 T. butter, softened
- 1 t. vanilla
- 1 t. almond extract
- 1 t. baking soda
- 3 T. dark cocoa powder
- 1/2 c. sugar
- 2/3 c. GF flour blend
- 1/2 c. quick-cooking oatmeal
- 1 15-oz. can black beans, well-rinsed
- 1 c. good-quality chocolate chips
- 1/2 c. mini chips for sprinkling on top (optional)
Preheat the oven to 325 and grease an 8″ square pan. Combine all the ingredients but the chips in a food processor.
Process for about a minute on low until completely combined.
Stir in the chips.
Spread the batter in the pan and bake for about 20 minutes, until the center is set. Sprinkle the top of the hot brownies with the mini chips if you’re using them.
Cool for at least 30 minutes before cutting.
One year ago: Fresh Ginger Carrot Muffins