Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Wednesday, April 23, 2008

Gluten Free, Casein Free Ultimate Chocolate Brownies

I copied this recipe from my mom's stash of recipes before getting married (lo, those many years ago). I think she got it from the back of a Hershey's cocoa tin. Here it is, adapted to be free of gluten and casein. It is decadent, chocolate-y, and oh, so yummy. The original recipe calls for frosting the brownies (see Creamy Chocolate Frosting), but they are already so rich that I omit the frosting completely.

3/4 cup cocoa (not dutch)

1/2 tsp. baking soda

1/3 cup melted coconut oil
1/3 cup applesauce
1/2 cup boiling water
1 tsp. vanilla
scant 2 cups sugar
2 eggs
1 1/3 cups Sorghum Flour Blend
1/2 tsp. xanthan gum
1/4 tsp. salt
1 cup bittersweet chocolate chips (Guittard's are free of dairy)

Preheat oven to 350 degrees. Grease a 13x9 inch baking pan with cooking spray and set aside.
Sift together the cocoa and the baking soda. Add the coconut oil and stir to combine. Pour in the boiling water and stir until thickened. Add sugar and stir till combined. Add eggs and beat until well blended. Sift together the Sorghum Flour Blend, xanthan gum and salt. Add to the chocolate mixture and stir until fully incorporated. Fold in the chocolate chips. Pour the batter into the prepared pan and bake 35 - 45 minutes, or until the brownies begin to pull away from the sides of the pan. Cool completely in the pan on a wire rack. Frost with Creamy Chocolate Frosting if desired. Cut into squares and serve.

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