Everyone needs a go-to recipe for delicious brownies. In this episode of Gluten Free Tasty, Frances Largeman-Roth shows you how to make the perfect batch of gluten free brownies. Since these gluten free brownies do not contain regular flour, they are also a great low-carb option in place of traditional brownies.
To begin, preheat your oven to 350 degrees, spray an 8x8 inch baking pan with cooking spray and line it with parchment paper. In a stand mixer, cream together unsalted butter at room temperature with a cup of sugar. While this is mixing, you can prepare your dry ingredients. Frances recommends sifting these ingredients to avoid lumps in the batter. Sift together dutch processed cocoa powder, coconut flour, brown rice flour, baking powder and salt.
Next you're going to turn the mixer back on and add in your eggs at room temperature followed by some pure vanilla extract. Now you can begin incorporating the dry ingredients a little at a time, alternating with adding sour cream. Sour cream will add richness to the gluten free brownies. When the wet and dry ingredients are all mixed together to form a fluffy dough, you're ready to spread the batter into the pan and smooth it out with an offset spatula.
You can bake your gluten free brownies just like this or sprinkle on some pecans first for a delightful crunch. Place the brownies in the oven for 15 minutes, then rotate the pan and bake for an additional 18 minutes. Let the brownies cool for at least 30 minutes. Then cut as desired and get ready to taste the chocolaty goodness!