February 3, 2011

Gluten-Free Brownie

If you can't have wheat gluten or you just enjoy staying away from refined flour as much as possible these are a wonderful indulgence. I added a frosting to these brownies. The frosting turns these brownies into a super satisfying chocolate splurge.

Complements: The brownie recipe came from the book, You Won't Believe It's Gluten-Free.

1/2 cup butter
1/2 cup raw cane sugar
1/2 cup brown sugar
2 eggs
3/4 cup brown rice flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon xanthan gum
1/4 - 1/2 cup chocolate chips (optional, I added these to the ingredients :))

2 tablespoons milk (any kind)
1 tablespoon cocoa
2 tablespoons butter
3/4 cup powdered sugar
1/4 teaspoon vanilla extract

For the brownie: Preheat the oven to 350 degrees. Lightly grease a 9-inch square pan. In a medium-size bowl, combine and mix all the ingredients. Do not cream the sugar and butter first. The batter will be very thick. Spread in the prepared pan. Bake for 25 minutes.
For the frosting: Boil together milk, cocoa and butter. Take off burner and add powdered sugar and vanilla. Spread on brownies while still hot. After you add the frosting let the brownies cool completely. Enjoy!
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