I’d choose a brownie over cakes and cookies any day. Dense and fudgy, they owe their luxurious texture to a low quantity of flour – most brownies rely on chocolate, butter and eggs for their structure, and since gluten isn’t a key component, they’re easy to make with alternative flours. My 6-year-old nephew was over recently, and so I made all the boys (5 cousins) a batch of brownies, swapping gluten-free quinoa flour for the all-purpose. They were a hit.
Let the brownies cool completely before you take them out of the pan. (OK, they can be a little warm.) If you want to have a brownie sundae party, set them out with a tub of vanilla ice cream, hot fudge sauce, fresh berries and sprinkles and let the kids go for it.
Gluten-free Quinoa Brownies
1/2 cup butter
4 oz. (4 squares) unsweetened chocolate, chopped
2 large eggs
1 cup sugar
1 tsp. vanilla
1/4 tsp. salt
1/2 cup quinoa flour (or substitute all-purpose)
Preheat oven to 350°F and spray an 8×8-inch pan with nonstick spray. In a medium saucepan, melt butter and chocolate over medium heat, stirring until chocolate is melted and the mixture is smooth. Set aside to cool.
Using electric mixer, beat eggs and sugar in a large bowl until thick and pale; beat in the chocolate mixture, vanilla and salt. Add flour and beat on low speed or stir just until blended.
Pour batter into the prepared pan and bake for 30 minutes, until just set and the edges are starting to pull away from the sides of the pan. Cool in the pan on a wire rack.
Makes 16 brownies.
Try Babble’s quick fixes for the whole family: 10 Insanely Fast Sweets!