I haven’t met anyone that doesn’t like a good brownie. This is a simple gluten-free recipe that utilizes ingredients you probably already have in your pantry. Honestly, one night I just wanted some brownies, for crying out loud! And I didn’t have any prunes or nut butters on hand (for 2 of my go-to brownie recipes). So I threw this little number together, and it was a hit (for me AND my gluten-eating husband). It uses coconut sugar, which is a low-glycemic sweetener. It’s got a warm, almost toasted flavor to it, perfect for sweet baked goods. And you can feel good about eating them! (Well… at least your blood sugar won’t spike TOO high 🙂 )
1/4 cup all-purpose GF flour (NOT baking mix) I like Bob’s Red Mill – it’s a mixture of bean flours, sorghum, and tapioca starch.
1/2 tsp. baking powder
1/8 tsp. salt
1/4 cup cocoa powder
1/2 cup coconut sugar
1/4 cup melted butter
1/2 tsp. vanilla
1/4 cup dark chocolate chips
Grease an 8×8 or 9×9 baking dish. (TIP: I’ve fallen in love with lining my dish with tin foil, and then greasing the tin foil. This makes removing the brownies a cinch (not to mention clean-up).
Preheat oven to 350 degrees.
In a medium-sized bowl, thoroughly combine flour, baking powder, salt, and cocoa powder.
In a separate bowl, whisk together the egg, coconut sugar, melted butter, and vanilla. Add this mixture to the dry ingredients and mix well.
Lastly, stir in the chocolate chips.
Pour the batter into your 8×8 or 9×9 baking dish.
Bake for about 20 minutes (or until toothpick inserted comes out clean) in a 350 degree oven.