Best Ever Brownies, wheat-free option


If you lived around the corner, I’d bake you some brownies and bring them over! Next best thing is bake your own! Here’s my wheat-free brownies recipe with spelt and rice flour. These are simply so much better than many served at your big brand coffee joints, you’ll have a hard time going back once you’ve had these scrumptious little morsels.

Double for 9x14x2 pan

2 cup white sugar
1 cup melted butter (don’t over melt, melt until just softened)
4 eggs
1 teaspoon vanilla
1 cup flour
1 cup sifted cocoa
2 pinch salt
3/4 cup chopped nuts
Bake 30-40 minutes.

Let’s make a double batch, mmmm!
Single for 8x8x2 pan

1 cup white sugar
1/2 cup melted butter (don’t over melt, melt until just softened)
2 eggs
1/2 teaspoon vanilla
1/2 cup flour (wheat or wheat-free mix below)
1/2 cup sifted cocoa
1 pinch salt
1/2 cup chopped nuts

Bake at 350 F 20-30 minutes.
Make ahead Wheat-free flour mix

2 1/4 cup whole spelt flour
3/4 cup brown rice flour
Use to replace any wheat flour in recipes. Make a big jar and keep on hand to use this wheat-free pre-mix.

Preheat oven to 350 F. Grease pan of your choice.

This is the double recipe for 9x14x2 pan.

Go ahead and make a big batch, they freeze really well and make great gifts to share…

Mix together dry ingredients:

1 cup flour (whole wheat or wheat-free mix above)
1 cup sieved or sifted cocoa
2 pinches salt

Mix in until just blended:

The flour and cocoa mix in 2 batches, blending well.

Optional – Gently fold in:

3/4 cup chopped nuts (suggestions are peanuts, almonds, walnuts, hazelnuts)

Let’s get them in the oven!

Spread into greased pan 9x14x2 for this double batch.

Bake at 350 degrees 30-35 minutes.

They’re done when a toothpick comes out clean with no batter sticking to it.

Adapted from CBC Radio Bars & Squares Recipes 2001
Christmas Brownies by Cindy Visser-DiCarlo