Brownies feel like a bake sale staple to me. These are fudgy and chewy, and great to pack in a lunch or take to a picnic at the beach.
Recipes courtesy of Allergy-Free Desserts by Elizabeth Gordon; Wiley (2010) Photography by Jason Wyche
|3 tablespoons plus 1/2 cup freshly brewed espresso, cooled||1 teaspoon baking soda|
|1 tablespoon ground flaxseed meal||1 teaspoon salt|
|1 3/4 cups Bob's Red Mill Gluten Free All-Purpose Baking Flour||1/4 teaspoon xanthan gum|
|1 cup granulated sugar||1/2 cup canola oil|
|1/2 cup unsweetened cocoa powder||1 teaspoon vanilla extract|
|2 1/2 teaspoons baking powder||1/2 cup gluten-, soy-, dairy-, egg-, and nut-free semisweet chocolate chips|
Preheat the oven to 350°F and lightly grease a 9-inch round cake pan with canola oil.
In a small bowl, combine 3 tablespoons of the espresso and the flaxseed meal and allow to thicken for 3 to 5 minutes. In another small bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and xanthan gum. Pour in the canola oil, vanilla, and remaining 1⁄2 cup of espresso. Stir with a wooden spoon until thoroughly combined and smooth. Fold in the chocolate chips.
Pour the batter into the prepared pan and bake for 40 minutes, or until the brownies are firm and a toothpick inserted in the center comes out clean. Let the brownies cool completely in the pan on a rack before cutting them into triangles.
Store the brownies, tightly wrapped and refrigerated, for up to 5 days.
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