What makes them ooey-gooey? The chocolate chips! That’s right, baby. Nestle chocolate chips are gluten-free. Milk them for all they’re worth, I say!
There is quite an abundance of gf brownie recipes online so this afternoon I picked one and set the stand mixer to twirlin’. I did make a couple of minor modifications so I’m gonna give you my modified recipe because well, they turned out rather splendidly.
The recipe calls for 2 cups of vegetable oil.
“Nay,” said I. “That is too much oil.”
Enter: natural applesauce.
You’ll see my modified oil:applesauce ratio in the recipe.
Xanthan gum may as well be powdered diamonds. It costs fifteen bucks for about a cup. Thankfully, you typically only use a teaspoon or two in any one recipe.
“What IS xanthan gum?” you ask. It’s a natural thickening agent derived from corn. If you’re eating gluten-free, you NEED xanthan gum.
See the ooey-gooeyness? Oh yes, yes you do!
These brownies are somewhat dense and delightfully cakey. They’re not really healthy, so to speak, so as with any baked treat you shouldn’t chow down on them with reckless abandon. The one and a half I just ate suited me quite nicely.
They passed the Small-Blondie Taste Test, too.
Let me know if you try them. :-)
OOEY GOOEY GLUTEN-FREE BROWNIES
1 c sucanat
1 c sugar
1/2 c vegetable oil
3/4 c natural applesauce
2/3 c cocoa powder
2 c gluten-free flour mix
1 tsp xanthan gum
2 tsp gluten-free vanilla
3/4 c chocolate chips
Preheat oven to 325 degrees.
Grease 9×13 pan.
Beat eggs until thick. Add sugar and mix well.
In small bowl, mix together oil, applesauce and cocoa powder. Add to egg mixture and mix well.
Add flour, xanthan gum and vanilla. Mix well to combine all ingredients.
Spread batter evenly in pan. Sprinkle with chocolate chips.
Bake for 25 minutes or until toothpick inserted in middle comes out clean.
Enjoy, and thank you from the bottom of my gluten-free heart for reading!