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)
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)
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