In the holiday season, we’re inundated with all kinds of sweet treats—almost none of which are gluten free. It’s the south. We deal. My concession one night was to make up a batch of gluten free, slightly healthier homemade brownies. These are rich, moist, and delicious. Nobody would know they were gluten free or lighter. This makes a 9×9 pan of 12 brownies at 172 calories and 6.75 grams of fat.
Ingredients:
- 2/3 cup unsweetened applesauce
- 1/3 cup dark cocoa powder (heaping)
- 2 eggs
- 1/2 cup granulated sugar
- 1/4 cup Splenda
- 1 tsp vanilla extract
- ¾ cup gluten-free flour mix (I used Bob’s Red Mill)
- 1/2 tsp salt
- 1 cup milk chocolate chips
Directions:
1. Preheat oven to 350 degrees
2. Line an 8 x 8 baking dish with foil and spray with cooking spray.
3. Mix everything but the chocolate chips until you have a nice smooth batter.
4. Add the chocolate chips.
5. Pour into prepared baking dish.
6. Bake for 25-30 minutes (don’t overcook!).
7. Allow to cool for 5 minutes, then carefully remove the foil insert and fold it down to enable easy cutting.
- ⅔ cup unsweetened applesauce
- ⅓ cup dark cocoa powder (heaping)
- 2 eggs
- ½ cup granulated sugar
- ¼ cup Splenda
- 1 tsp vanilla extract
- ¾ cup gluten-free flour mix (I used Bob's Red Mill)
- ½ tsp salt
- 1 cup milk chocolate chips
- Preheat oven to 350 degrees
- Line an 8 x 8 baking dish with foil and spray with cooking spray.
- Mix everything but the chocolate chips until you have a nice smooth batter.
- Add the chocolate chips.
- Pour into prepared baking dish.
- Bake for 25-30 minutes (don't overcook!).
- Allow to cool for 5 minutes, then carefully remove the foil insert and fold it down to enable easy cutting.
- Printable version
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