Superbowl Treat: Decadent Gluten-Free Brownies

It’s time for the Superbowl, woo, hoo. Ok, I don’t care about football. All that it means to me is that I have an excuse to eat Ruffles with french onion dip and drink beer all day.

But when you have a food allergy, Superbowl parties can be painful, literally. Pizza, burgers, and cookies are generally off the table, so if you need to do some accommodating for a gluten-free and/or dairy free guest, here is a recipe for gluten-free brownies. They are delicious, easy, and great to make if it’s your first attempt at gluten-free baking. There’s not a whole lot of flour, mostly chocolate, sugar, and butter. The recipe below includes vegan butter, but you can use regular butter if dairy isn’t a problem. Sort of obvious, but the better the chocolate, the better the brownie. Ghirardelli cocoa is gluten-free and reasonably priced.

Decadent Chocolate Brownieskid mixing brownie batter
1 stick of Earth Balance Vegan Butter
1 cup sugar
¾ cup unsweetened cocoa
¼ teaspoon salt
½ teaspoon vanilla
2 cold large eggs
½ cup gluten-free flour*
½ teaspoon xantham gum

Preheat oven to 325. Line an 8-inch square baking pan with parchment paper. In a small bowl combine flour and xantham gum. In a large bowl combine vegan butter, sugar, cocoa, and salt. Place in microwave for 1 minute or until butter is melted. (This is the lazy version. You can also do this in a pan on the stovetop). Add vanilla. Stir in eggs one a time, mixing well after each egg. Add the flour and xantham gum. Vigorously stir for about 30 seconds.

brownie batter in the oven


Pour brownie mix into prepared pan. Cook for 20 to 25 minutes or until toothpick comes out slightly moist. Cool on rack. Enjoy!

*Basic Gluten-Free Flour Mix from the Gluten-Free Gourmet Cooks Fast and Healthy
6 cups white rice flour
2 cups potato starch
1 cup tapioca flour
Store leftover flour in an airtight container

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