This recipe comes from Cooking Light. I substituted GF flour for wheat flour. The brownies still tasted like the real deal!
1 c sugar
2 large eggs (or 3 egg whites)
1 t hot water
2 t instant coffee granules (optional)
4 T butter, melted (I used margarine)
1 t vanilla extract
1 c flour (1/3 c finely ground cornmeal, 1/3 c corn starch, 1/3 rice flour)
2/3 c unsweetened cocoa
1/4 t salt
1. Preheat oven to 325.
2. Place sugar and eggs in a large bowl, beat with a mixer at high speed until thick and pale (about 5 minutes). Combine hot water and coffee granules, stirring until coffee granules dissolve. Add coffee mixture, butter, and vanilla extract to sugar mixture; beat at low speed until combined.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt, stirring with a whisk. Gradually add flour mixture to sugar mixture, stirring just until moist (batter will be thick).
4. Spread batter into an 8-inch square baking pan coated with cooking spray. Bake at 325 for 25 minutes or until brownies spring back when touched lightly in center. Cool in pan on a wire rack. Garnish with powdered sugar, if desired. Yield: 16 servings.
I'm also going to experiment and try to add cooked mashed sweet potatoes in place of some of the margarine. That should bring the fat content somewhat. Currently one brownie has about 4g of fat.
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Gluten free brownies
