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    Scott Adams

    Here Comes Trouble Brownies (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Valerie Wells.



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    (1) Melt 1 stick of butter, 2 squares of unsweetened chocolate plus 1 tablespoon coconut oil or other cooking oil in an 8 square baking pan (I put them in the oven for 4 or 5 five minutes while it preheats and I assemble the other ingredients. Be careful not to over heat it and burn the chocolate).

    (2) Add to pan:
    1 cup sugar
    1 tablespoon unsweetened cocoa powder
    ¼ cup gluten-free flour (half rice flour/half corn starch)
    ¼ teaspoon xanthan gum (optional)
    2 tablespoons Jell-O Instant pudding mix (I used vanilla flavor)
    2 eggs
    1 teaspoon vanilla

    (3) Stir until smooth. Bake 27 to 30 minutes at 350F. Cool before frosting.

    Frosting: Gently soften ½ bag semi-sweet chocolate chips plus 2 tablespoons butter in the top of a double boiler (or a metal or glass mixing bowl set over boiling water). When thoroughly melted, stir in a few tablespoons of powdered confectioners sugar until smooth. Spread over brownies and sprinkle with chopped nuts while still warm.

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    Scrumptious! I made these for a party after remembering that the son had just been diagnosed and the other dessert I made was not gluten-free. Everyone loved these and have asked for them again!

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    Wow! These brownies are the BOMB!! I made these for someone's birthday in my office and the only complaint I have is that it didn't make enough. I ended up having to make another pan (13" x 9") of regular brownies to go along with this recipe which only made an 8" x 8" square pan. But, then we got to do the taste test challenge. These were hands down, WAY better the the full-gluten version. They were so moist and a great consistency. Thanks so much for the recipe. This is now a staple! Next time, I'll just double it to make the full pan.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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