These are VERY delish! All the credit goes to the Complete Gluten Free Cookbook (except I substituted my regular gf flour blend instead of the flours in the recipe).
Ingredients:
- 1 1/2 cup flour blend.
- 2 cups sugar
- 1/2 c cocoa pwd
- 1/2 tsp baking pwd
- 1/4 tsp salt
- 4 eggs
- 1 cup vegetable oil
- 1/4 cup water
- 4 tsp vanilla
Directions:
- Preheat oven to 325 – 350 F.
- In a large bowl or plastic bag combine dry ingredients. Mix well. Set aside. As a matter of point: I actually DID combine the dry ingredients separately this time: a total act of God.
- In a separate bowl combine eggs, oil, water and vanilla until blended.
- Stir in dry ingredients just until combined (whatever that means). I beat until smooth.
- Pour into greased 9×13 baking dish.
- Bake in preheated oven for 30 – 35 minutes until moist crumbs cling to the toothpick inserted in the center. Do NOT overcook. A little wet is still good.
- Cool complete, cut when ready to serve.
- Lasts up to 5 days (maybe in their house).
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Gluten Free Chocolate Chip Cookies
breakfast for Mom ;)
Just one question. We are baking these brownies today, and were wondering if they are supposed to bake at 350 degrees. You didn’t put a temperature in the recipe!
Thanks!
from a family full of brownie-lovers!
well, Shucks! lol Yes, it is 350. I turned it down to 325 though because it does seem quite wet in the middle – but that is good! Brownies are much better gooey than dry!
Enjoy.
Thanks! My 10 year old son made the recipe today and, besides the few spots where the egg didn’t get mixed in well enough, they were very yummy!
They look delicious. Your recipe is very similar to mine. I use butter rather than oil and a different flour mix.