Best Ever Brownies, wheat-free optional

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

Cream together in a large bowl:

2 cups white sugar
1 cup melted butter (don’t over melt, melt until just softened)
(Beginner bakers, don’t skimp on this creaming the sugar step! Very important!)

4 eggs

1 teaspoon vanilla

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





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