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Basic Brownies (Gluten-Free)

For one 9in x 13in pans worth:

¾ cup butter or margarine
¾ cup cocoa powder
2 ¼ cup sugar
4 eggs
2 teaspoons vanilla
1 1/3 cup gluten-free flour (used Bette Hagmans mix plus Xanthan Gum)
1 cup chopped nuts (if desired)
½ teaspoon baking powder
¼ teaspoon salt

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Preheat oven to 325F Grease (not oil) and lightly cocoa (instead of flour) 9x13 pan. In large sauce pan, melt margarine/butter with cocoa over low heat, stirring constantly (actually, I just put the cocoa and butter in a bowl, stick it in the microwave for a couple of minutes, until the butter is melted. Stir with a fork until its mostly smooth. Remove from heat and cool slightly. Blend in sugar. Beat in eggs, one a time. Stir in remaining ingredients. Spread in prepared pan.

Bake at 325F and check after 20-25 minutes (I use a stoneware pan and it takes about 10 minutes longer than in a metal pan). I consider them done when whatever is stuck in the middle to check for doneness (toothpick, butter-knife, whatevers handy) comes up a bit moist, but not with a great deal of chocolate adhering to it. Im aiming for a slightly gooey middle and somewhat cake-like edges. Its safe to say that they will not be done before 20 minutes unless your oven really cooks on the hot side.

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3 Responses:

 
Stephanie
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said this on
28 Oct 2007 10:16:04 AM PDT
These were just fabulous! I would use a bit less sugar though, perhaps 2 cups. Overall, the taste was delicious, the texture was great, and my family could barely tell the difference! Thanks so much for this recipe!

 
Mariah
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said this on
23 Jan 2009 1:56:22 PM PDT
LOVED them!! They were delicious.

 
Jessica
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
02 Nov 2012 10:39:10 PM PDT
I used 2 cups of sugar and loved these brownies! So very close to the real thing!!




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