Maria is a master of public health, and a master gardener. She & husband Bo, known online as The Gardener & The Cook are in coastal Alabama.
No One Suspected These Delicious Brownies Were Gluten-Free
About three years ago, I decided to try going gluten-free, and my wonderful husband, Bo, joined me in this new adventure. Just for me, he adapted his wonderful brownie recipe. We could not taste the difference! We tried it on friends and family, and no one suspected. My daughter has been gluten-free for about five years, and she loved them. They can easily be made with regular flour, if you prefer.
They do contain pecans (pronounced "puh-kahns"). Of course, they are optional for anyone who prefers a different kind of nuts, or no nuts at all.
- 3/4 cup Hershey’s Special Dark Cocoa Powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1/2 gluten-free flour
- 2 large eggs, beaten
- 3/4 cup light olive oil (see note below)
- 1 teaspoon vanilla extract
- 1/2 gluten-free flour (or plain flour, if preferred)
- 1/4 cup water
- 1/3 cup semi-sweet chocolate chips
- 3/4 cup pecan pieces, if desired
Beat the eggs in a measuring cup, then add enough light olive oil to fill the cup up to the 1 cup line. This usually takes about 3/4 cup of oil.
These brownies can easily be made with regular flour, if you prefer.
- Line the pan with parchment paper, leaving enough paper to use as “handles” for lifting the cooked brownie out of the pan.
- In a medium-sized mixing bowl, stir together the dry ingredients, taking care to crush any lumps.
- Stir in the egg and oil mixture.
- Add the water, and stir well.
- If the mixture appears too thick, add another 1 or 2 tablespoons of water.
- Stir in the pecans and chocolate chips.
- Pour the mixture into a square pan lined with parchment paper. This way you can simply lift out the entire baked brownie, and set it on a plate or cooling rack.
- Bake at 325°F for 46-48 minutes. Depending on your oven, you may need to add a few minutes.
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