• 2/3 cup Dutch-Process Cocoa
• 1 3/4 cups Granulated Sugar
• 3/4 tsp Salt
• 1/2 tsp Baking Powder
• 1 cup Rice Flour
• 1 cup diced nuts (optional)
• 1 cup Chocolate Chips (dairy free)
• 3 large Eggs
• 1/2 cup Vegetable Oil
• 2 Tbs water
1. Preheat oven to 350. Lightly grease pan. (8" or 9" square)
2. Whisk together dry ingredients.
3. (To bring in air. Sifting works as well)
4. Stir in eggs, oil, and water. Mix until evenly blended. Spoon the mixture into pan. (Smooth the top)
5. Bake brownies for 45 minutes for 8" pan or 35 minutes for 9" pan. If you'd like to do brownie bites like did, bake for 25-30 minutes in a muffin pan.
6. Check with toothpick or smooth knife. If it comes out clean, let them rest for five minutes then serve.
• 1 3/4 cups Granulated Sugar
• 3/4 tsp Salt
• 1/2 tsp Baking Powder
• 1 cup Rice Flour
• 1 cup diced nuts (optional)
• 1 cup Chocolate Chips (dairy free)
• 3 large Eggs
• 1/2 cup Vegetable Oil
• 2 Tbs water
1. Preheat oven to 350. Lightly grease pan. (8" or 9" square)
2. Whisk together dry ingredients.
3. (To bring in air. Sifting works as well)
4. Stir in eggs, oil, and water. Mix until evenly blended. Spoon the mixture into pan. (Smooth the top)
*The mixture will be thick. This will not look like normal brownie mix it will be way thicker than box type. It is easily scooped out with a spoon.
5. Bake brownies for 45 minutes for 8" pan or 35 minutes for 9" pan. If you'd like to do brownie bites like did, bake for 25-30 minutes in a muffin pan.
* Smooth tops. The thick batter means they will not smooth while cooking. If you'd like smooth looking brownies, smooth the tops with a spoon or butter knife.
6. Check with toothpick or smooth knife. If it comes out clean, let them rest for five minutes then serve.
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