The Pioneer Woman Tasty Kitchen
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Ultimate Grain Free Brownies

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

I certainly have nothing against buying a gluten-free brownie mix, but I wanted a brownie recipe that was just as easy and tasty using ingredients that I always have on hand. Now I can make delicious and decadent brownies for that late-night chocolate fix or last minute company without having to run to the store. They are fudgy in the middle with a shiny, crackly top and oh so good!

Ingredients

  • 10 Tablespoons Earth Balance Butter
  • 1-⅓ cup Sugar Or Coconut Palm Sugar
  • ¾ cups Cocoa Powder
  • 2 teaspoons Vanilla (gluten Free)
  • ¼ teaspoons Salt
  • 2 whole Eggs
  • ⅓ cups Blanched Almond Flour
  • 1 Tablespoon Arrowroot Flour Or Cornstarch
  • ½ cups Chopped Walnuts (optional)
  • 2 Tablespoons Dairy Free Chocolate Chips (optional)

Preparation

1. Place your oven rack in the bottom 1/3 of your oven. Preheat oven to 325ºF.

2. Line an 8 x 8 inch pan with aluminum foil leaving a 2-inch overlay and spray with cooking oil.

3. In a medium saucepan, melt butter over medium heat.

4. Remove from heat. Stir in sugar, cocoa powder, vanilla, and salt. Allow to sit 5 minutes to cool off; you don’t want the eggs to cook when you add them.

5. Add eggs one at a time, mixing well after each addition.

6. When mixture is thick and shiny, add the flour and arrowroot and mix well. Stir in nuts (if using).

7. Pour batter into prepared pan and sprinkle the top with chocolate chips.

8. Bake 25-30 minutes or until toothpick inserted into center comes out almost clean. Cool in pan on a rack. Store in an airtight container at room temperature.

Note: you can replace the almond flour and arrowroot with 1/3 cup plus 1 tablespoon gluten free all-purpose flour.

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2 Reviews

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Beth on 1.3.2014

I love this recipe! My husband and kids think it is great too!

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crazydaisy on 4.9.2013

I’ve made these several times with great results. Today I substituted coconut oil for the butter and they were delicious. Thank you for sharing a terrific recipe!

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