Dairy- free Gluten-free Brownies

      Okay the other day my daughter and I was looking for a dairy-free brownie recipe and to my amazement there was a ton of them. Some were just dairy-free and others were gluten and dairy-free. So we did some review reading and finally decided on gluten free dairy free brownies from Carla's Gluten Free Recipe Box . My daughter is not gluten free so we just went ahead and made the brownies with all purpose flour. These brownies were very easy to make my daughter makes them all by herself. Her first batch she used olive oil and she thought that it tasted to much like the olive oil, but they were still really good. The second batch she used grape seed oil and this was the winner. These brownies are so good that no one will know that they are dairy free.
     We went to a family thing this last week and my daughter brought her brownies. Sitting among a full table of deserts of all kinds sat her empty plate of dairy free brownies. Luckily my daughter got one for herself before they were all gone. She now has to make a double batch because there is never enough.
     We will be making these brownies gluten free next for those family members that can't have gluten.


Here is the recipe:

Gluten Free Dairy Free Brownies

Rating: 51

Yield: Makes 9 Gluten Free Brownies.

A light, yet fudgey, gluten free dairy free brownies recipe that your friends and family will never know are gluten free!

Ingredients:

• 1/2 cup Carla's Gluten Free All-Purpose Flour Blend Recipe
• 1/2 cup gluten free Dutch Processed cocoa powder (Rochelle brand)
• 1/4 teaspoon gluten free baking powder (Featherweight brand for corn-free)
• 1/4 teaspoon fine sea salt
• 1/2 cup cooking oil (I use EVOO or grape seed oil.)
• 1 cup sugar
• 2 extra large eggs
• 1 1/4 teaspoons pure vanilla extract

Instructions:

1. Preheat oven to 350°F.
2. In a medium size bowl, whisk together dry ingredients (excluding the sugar); set aside.
3. In a large bowl, whisk together the oil and sugar until well combined; add eggs and vanilla; whisk just until combined. Be careful not to over mix.
4. Add the dry ingredients into the oil/sugar mixture; pour into an ungreased 8 x 8-inch pan; bake for about 22 minutes or until sides begin to pull away from the sides of the pan and the top just begins to crack.
5. Cool completely; loosen edges with a knife; slice and serve. Cover and store at room temperature, or freeze individually wrapped.

Tips

The brownies in the photo were made with a portion of cornstarch, versus tapioca starch. See flour blend recipe link for options.

I plan on trying a double batch of these in a 9 x 13-inch pan, as these were a little low. If you decide to try it before I do, please note that the baking time will need to be increased due to the size and increased thickness. Once I try it, I'll update this recipe for the baking time.

If you do not have any Dutch processed cocoa powder on hand, I suppose you could use a natural, unsweetened cocoa powder, however, you should use baking soda, not baking powder. Natural unsweetened cocoa powder has a higher acidity level and works best with baking soda. The difference between Dutch processed and natural/unsweetened is that the Dutch processed variety has been alkalized (acid level washed out), making it less bitter, and darker. The standard rule for substituting baking powder for baking soda is to use 2/3 less, however, I am unsure how these would be effected with only a pinch of baking soda, when using unsweetened cocoa power. If I were to experiment I would keep it at the 1/4 teaspoon.

UPDATE: See my Gluten Free Substitutes page for substitutions.

 

http://glutenfreerecipebox.com/