Every now and again, I’ll go off the beaten path like I have today with this gluten-free brownie. I’m by no means gluten free, but I do have friends that are, so I like make sure I can deliver sweets as needed, when needed.
This gluten free brownie is one I made for a gathering last week and it definitely went over well. I didn’t tell anyone it was gluten-free until afterwards. Everyone was shocked, since they mostly equate gluten-free with inferior baked goods, ie. dry, flavorless, sandy, dense and a few other adjectives I can’t share here. Pretty much all things that I have experienced with gluten-free baked goods.
But here’s the thing, gluten-free baking takes sometime to learn. So the recipe I’m loving on here is not my own, it’s a recipe from Kyra Bussanich gluten-free book, Sweet Cravings. It’s one of my favorite books – there are so many good recipes! And it’s a book worth owning if you want to learn gluten-free baking.
Luckily Kyra keeps it simple, so this recipe comes together quickly and easily. The only real work is finding a few items you may not have stocked in your pantry like potato and tapioca starch. Both can easily be sourced at some grocery stores, if not, a health food store will definitely have it.
I followed the recipe in its entirety, but swapped out the finishing mocha frosting for a heavy hit of salted caramel. And that’s only because someone else brought a death by chocolate cake to the gathering, so I went for a sweet and salty combo with this recipe.
That’s it for today. I hope you have a great weekend and see you all next week Monday.
- 1 3/4 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1/4 cup potato starch
- 1/4 tapioca starch
- 1 teaspoon salt
- 2 eggs
- 1/3 cup canola oil
- 2 tablespoons instant espresso powder dissolved in 1/4 cup of water (I used Starbucks Via French Roast)
- 1 tablespoon vanilla extract
For the remainder of this recipe, please click over to Kyra's site here.