My Favourite Brownies- that happen to be gluten free :)

imageBy: Corinne

These are my favourite brownies. They are slightly crunchy and chewy on the outside, soft in the middle, not too sweet and are the perfect size. They also only take about 5 min to mix up and then 20 to bake, which makes them extra perfect.

I know several people who are celiac (can’t tolerate gluten) and I find that most gluten free cook books and recipes are terribly complicated, use lots of additives and multiple mixtures of flours. In most cases, they can be much simplified. In this case I simply took my favourite brownie recipe and substituted my go to gluten free flour- chickpea or chana flour. In this case, I actually like the result better than using regular white flour. These brownies come out slightly crunchy on the outside and have a more chewy texture using the chickpea flour rather than regular white.

Please heed this important warning, if you try to make these in a square pan rather than in mini muffin cups, they will be a disaster to cut. Inspired by -however notice that as well as substituting the sugar, there are several other changes.

You Will Need:

  • 3 ounces unsweetened chocolate, roughly chopped
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon  vanilla extract
  • 1/2 teaspoon coarse sea salt
  • 2/3 cup chick pea (chana) flour

Heat oven to 350F. Melt butter and chocolate in glass bowl in a microwave in two 30 second increments, whisking between. After the second you should only have a few chunks of chocolate left, you should be able to whisk them in without microwaving again, but if needed put in for another 15 seconds.

Whisk in sugar, then eggs one at a time and vanilla. Whisk in the chick pea flour, it is a little more difficult to mix in than regular white flour, so add a bit at a time. Add the salt last.

Grease mini muffin tins with butter or canola spray. I use silicone ones as I find they pop out nicely. Put batter in tins, I usually get 22 mini brownie bites, so have 2 empty spots.

Bake in 350F oven for 20 min, checking with a tooth pick at 15 min or so. Tooth pick will come out clean when finished. Let cool for a few min in pan, then turn out onto cooling rack to cool completely. These freeze well, annnnnnd… may be delicious straight out of the freezer and frozen as well 🙂


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