Chewy Gluten Free Brownies

Chewy Brownies Gluten Free

* Free from: Gluten, Dairy, Eggs, Soy, Peanuts

Makes 16

Prep 15 minutes

Cook 25 minutes

Total 40 minutes

Ingredients

• 1/2 cup rice flour
• 1 cup non-dairy milk
• 1/2 cup millet flour
• 1/2 cup tapioca flour
• 1/2 cup potato starch
• 3/4 teaspoon xanthan gum
• 1/2 teaspoon baking powder
• 1 1/2 cup dark brown sugar
• 3 tablespoons unsweetened cocoa powder (I used a dark cocoa blend)
• 2 teaspoon vanilla extract
• 1/3 cup Canola oil
• 1/2 cup semisweet chocolate chips divided in half
• 1/4 cup chopped walnuts (optional)

Instructions

1. Preheat the oven to 350 degrees F.
2. Oil or parchment-line an 9x13 inch pan.
3. Stir together 1/2 cup rice flour and non-dairy milk in a saucepan over low heat, stirring often, until it becomes paste-like. It may or may not boil. Remove from heat, set aside.
4. Mix remaining flours and starch, xanthan gum, baking powder, sugar, cocoa, vanilla, and oil. Then add the rice flour-milk mixture and stir well. Melt 1/4 cup chocolate chips and stir into batter. Then add the remaining 1/4 chips and walnuts, if desired. The batter will be quite thick and glossy.
5. Spread the mixture into the prepared baking pan, flattening with your fingers.
6. Bake for 20-25 minutes, until toothpick inserted in center comes out clean. If you like slightly 'crusty' edges, bake for 22-25 minutes. Cool in pan. Brownies ARE better when cool, if you can resist.
7. Store in airtight container.

Additional notes

Awesome texture. Crispy on top and chewy center.
(1/3 c. original amount cocoa powder & 1/2c. oil)
Originally from thecinnamonquill.com

From Evernote:

BBQ sauce

BBQ Sauce- Gluten, Dairy, Soy, Garlic Free

2 cups tomato paste (garlic free)

3 cups water

2 cups brown sugar

1/2 cup molasses

1/2 cup distiller vinegar

4 tsp onion powder

4 tsp salt

1 1/2 tsp liquid hickory flavouring

Simmer all ingredients till thickens.  Pour into containers and store in fridge.