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Chocolatey Brownies, Gluten Free

You won't miss the flour in these gooey treats.

Jewish Week Online Columnist

My cousin and her daughter suffer from Celiac Disease, so whenever I spent the weekend with them I try to bring gluten-free treats that they can enjoy as well. These cookies have proved very popular, but I'm always looking for new recipes. Problem is, when I look around online, most gluten-free recipes call for a complicated mix of flours, from brown rice flour to sorghum flour and tapioca starch, that are expensive, not readily available in Israel, and not practical for someone who only bakes gluten free every few months.

Ingredients
Ingredients: 
Brownies:
1/2 cup (1 stick) butter or margarine
18 ounces (or 500g) semi-sweet chocolate
1 cup plus 2 tablespoons (225g) sugar
4 eggs plus one egg yolk
2 teaspoons vanilla
1/2 cup cornstarch
Heaping 1/3 cup cocoa powder (about 45g)
1/2 teaspoon cinnamon
1/2 teaspoon salt
Frosting:
6 tablespoons (85g) butter or margarine
Heaping 1/3 cup cocoa powder (about 45g)
2 2/3 cups icing sugar
2 teaspoons vanilla
2-4 tablespoons milk or soy milk
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