Posted on | December 6, 2007 | No Comments
This is basically a gluten and dairy-free adaptation of the recipe you find on the back of most unsweetened chocolate boxes. There are fabulous egg-free brownie recipes out there, but this one will NOT work egg-free. Sorry.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, and corn free recipe.
- 4 oz (4 squares) unsweetened chocolate
- 1 stick (1/2 cup) margarine (we use Fleishmann’s unsalted)
- 2 cups sugar
- 3 eggs
- 1/2 TBS (also known as 1 1/2 teaspoons) vanilla
- 1 cup GF flour (this does NOT have to be a mix, just any flour you have around. The chocolate will cover any flour taste, so I like to have a higher-protein flour here like quinoa or bean)
- 1/2 – 1 cup chocolate chips (we use Baker’s chocolate chunks or Trader Joe’s chocolate chips most of the time)
- optional: 1/2 cup ground nuts or or a mix of things like tiny marshmallows and coconut
Preheat oven to 350. Grease a 9×13 (or similar-sized) pan, or line with a non-stick liner (such as Reynolds Release).
In a medium-large bowl, place the chocolate and the margarine. Stick it in the microwave for 1 minute. Stir, and put it back in for 1 more minute.
Stir in sugar until well blended. Add eggs and vanilla. Stir well. Add flour, and stir until well combined.
Mix in the chocolate chips, and stir, integrating them throughout the batter
Add any optional add-ins, and stir until combined. Pour into the baking pan, and put into the preheated oven.
Bake for 30-40 minutes, until the top is somewhat firm to the touch. Let cool completely before cutting or serving. Yum!
Try making the Junior Mint brownies if you enjoy some minty chocolate goodness!