Gluten Free Brownies

Posted June 2023

I’ve been working on this brownie recipe for about a year, and it finally came out like I wanted.  This recipe works when baked at an elevation of 5000 feet above sea level.  I am not sure how to adjust it for different elevations, but if I get a chance, I will make these at sea level and let you know the result.  I forgot to take pictures but will get some photos next time. 
 
Melt in large saucepan over very low heat:
      4-ounce semisweet chocolate baking bar
      ⅔ cup unsalted butter

Stir together in a separate bowl:
      1 ¼ cup granulated sugar
      2 tablespoons dark cocoa powder

Add the sugar and cocoa powder to the melted butter and chocolate bar.   Then stir in:
      3 teaspoons vanilla extract
      4 eggs

Mix dry ingredients together in a separate bowl: 
      ½ cup tapioca starch
      ⅓ cup sorghum flour
      ⅓ cup almond meal
      ⅓ cup teff flour
      ⅓ cup gluten free oat flour
      1 teaspoon salt
      1 ½ teaspoons baking powder
      1 teaspoon xanthan gum

Stir the dry ingredients into the chocolate mixture.
Stir in:
      2 teaspoons apple cider vinegar

Grease a 9 X 13 X 2 inch baking pan.  Pour the brownie batter into the pan.  Bake in a preheated 350 ⁰F oven (it’s important to preheat for brownies) for 30 minutes or until the edges begin to pull away from the pan and a fork inserted into the middle comes out clean.  Do not overbake.  Cool before cutting into bars.  At first they will be a little crumbly, but if you put them in a covered container in the refrigerator overnight, they will have a good fudgy texture.