I have small children, two in fact. And they love sweets,
almost as much as I do. But being a gluten-free mommy makes buying things like cupcakes, brownies and cookies a challenge. I’m constantly refining recipes to make them tasty and yes, gluten-free.
Today, I’m going to talk about a favorite for my boys, Caramel Chocolate Brownies. Before I do, I want to explain a bit about my gluten substitute.
A friend turned me onto a wheat flour substitute that had me arching an eyebrow at first. Chickpea Flour. Um… sounds gross, right? Well, it is if you eat the raw dough. But when the ingredients are baked together, they’re
chocolaty-concoction is so rich you’ll want a glass of milk to drink wash it down. I call them my Secret Recipe Brownies because no one knows they’re gluten-free unless
you tell them.
Best of all, brownies made from this recipe are fantastic when served with a side of ice cream. Every time I make them, I change up the recipe just a bit to keep it interesting, but the basics are below.
½ C Butter
1/3 C Unsweetened Cocoa
1 C Sugar
1 tsp Vanilla
½ C Chick Pea Flour
½ tsp Baking Powder
¼ tsp Xanthan Gum
½ C chopped walnuts (optional)
1 C chocolate chips
Pre-heat oven to 350 degrees. Melt butter. Add cocoa and stir until smooth. Add sugar and mix. Add eggs one at a time, beat well after each one. Stir in vanilla until well mixed. Stir in flour, xanthan gum and baking
powder. Mix well. Stir in nuts and chocolate chips. Pour into a greased 8” cake pan (or double recipe and pour into 13x9x2 inch pan).
Bake 30-40 minutes. Test after 30 minutes. While still warm, sprinkle with more chocolate chips and nuts. Allow to cool and serve.
You can substitute peanut butter chips of chocolate ones if you’d like. Be creative and have fun.
I hope you enjoy these brownies. Try out the recipe and let me know what you think!
See you next week!