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Yummy Brownies

ebrbetty

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ebrbetty Rising Star
ebrbetty
Posted

I just made these, as always I sub. the oil for unsweetened applesause and added 1/2 cup gluten-free/DF choc. chips..YUM! hubby even loved them

1/3 cup Unsweetened cocoa powder

1/3 cup Olive oil

1/2 cup Frozen egg substitute (thawed) -OR-...

2 x -Eggs

1 1/2 tsp Alcohol free vanilla OR- vanilla powder

1 cup Sugar

1/2 tsp Baking powder

1/4 tsp Salt

1/2 cup Rice flour

1/4 cup Brown rice flour

1/2 cup Chopped walnuts

GARNISH (OPTIONAL

Confectioners' sugar

Combine cocoa and oil together in small bowl until blended. Whisk egg substitute and vanilla 1 minute in large bowl; whisk in sugar, baking powder and salt. Stir in cocoa mixture, rice flour, brown rice flour and nuts. Pour mixture into lightly greased 8-inch square pan. Bake in 350 degree F. oven 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Cool brownies in pan on wire rack. Dust with confectioners' sugar, if desired

Enjoy :D

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PreOptMegs Explorer
PreOptMegs
Posted

ALso, Emerill was making a flourless chocolate cake, but he said it was more like a chocolate brownie. The recipe is on the food network if anyone is interested. It looked delicious!

ebrbetty Rising Star
ebrbetty
Posted
  • Author

forgot to add, i make a quick choc. frosting for the brownies

awesomeame Explorer
awesomeame
Posted

does this recipe taste decent without the frosting? i've tried a few brownie recipes without frosting and they're never any good....just don't want to waste my time again :)

--matt

ebrbetty Rising Star
ebrbetty
Posted
  • Author

yes, the 1st batch I did without frosting..you do need to add the choc. chips for added flavor..a little tip, even before I went gluten-free I always "under" cook them just a bit so they're nice and gooey

PreOptMegs Explorer
PreOptMegs
Posted

I always put a lot of powdered sugar on top of mine and I always add a good bit of vanilla extract and honey to the mix. mmmmm

awesomeame Explorer
awesomeame
Posted
ALso, Emerill was making a flourless chocolate cake, but he said it was more like a chocolate brownie. The recipe is on the food network if anyone is interested. It looked delicious!

have a link?

--matt

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awesomeame Explorer
awesomeame
Posted

hey betty i just made your brownies!! i chopped up some chocolate and threw those in, but minused the walnuts. ran into a little problem though, i baked it for 25mins, flipped it onto a cooling rack, and the bottom 2/3 was mush. wtf! scooped it all back into the pan, and now it's baking...again. is the recipe complete? think it should be put in the fridge in the baking pan overnight before serving?

they taste AWESOME btw!!

--matt

Rusla Enthusiast
Rusla
Posted

Ovens differ in temperature but if you are a different altitude things will cook slower or faster. Maybe that is why the bottom came out mushy. I would have done the knife test on it, I do it on everything baked.

Lollie Enthusiast
Lollie
Posted

I never turn out my brownies to a cooling rack. I leave them in the pan and let tem cool. Lot's of times the brownie will have a "mushy" consistency. If you didn't test the batch with the knife, it's always a good idea to test that way on any baked goods! My oven is always slower thaen any recipe I have so I usually time for the amount of time the recipe calls for and then check in 3-5 minute intervals till it's done!!!! Good for you for trying out the recipe! I love to cook! Tell us how they turn out for you!

Lollie

ebrbetty Rising Star
ebrbetty
Posted
  • Author

you really need to leave them in the pan to cool, I line my pan with the non stick reynolds foli [great stuff ] if you add chips and they "fall to the bottom" just give them a really light dusting with rice flour before adding to the batter.

happy you liked them..they have a great taste and the frosing is the bomb for anything..I always frost gluten-free sugar cookies with the frosting recipe

cornbread Explorer
cornbread
Posted
forgot to add, i make a quick choc. frosting for the brownies

Can you tell us how please? :)

ebrbetty Rising Star
ebrbetty
Posted
  • Author

heres the frosting recipe. its really really good lol

gluten-free and dairy free if you want

3 tea gluten-free/Dairy free butter

1/3 C cocoa

1 1/2 C powdered sugar

1/8 c milk [i use rice milk]

1/2 tea vanilla

cream butter, mix sugar and cocoa together add milk slowly to desired consistencey, add vanilla

Enjoy

awesomeame Explorer
awesomeame
Posted

ok here's the scoop, my oven is on the blink. piece of poop. the lower coil is intermittant, so this is probably why i've been having trouble baking the last few days!! so i ordered a new fridgidaire range this afternoon, should be in next week. guess i'll be using the toaster oven until then...

after the brownies cooled in the pan, everything has stiffened up. guess i shoulda left then in the pan to begin with as everyone has mentioned :) thanks!

--matt

edit: i got my favorite chocolate bar and chopped up 1/2 a cup worth and folded that into the mix. no frosting needed, it was rich enough as it was.

cornbread Explorer
cornbread
Posted
heres the frosting recipe. its really really good lol

gluten-free and dairy free if you want

3 tea gluten-free/Dairy free butter

1/3 C cocoa

1 1/2 C powdered sugar

1/8 c milk [i use rice milk]

1/2 tea vanilla

cream butter, mix sugar and cocoa together add milk slowly to desired consistencey, add vanilla

Enjoy

Thank you!!

ebrbetty Rising Star
ebrbetty
Posted
  • Author

Hi matt, bet they'll be fine is your spiffy new oven :D

2Boys4Me Enthusiast
2Boys4Me
Posted

Is the knife test the same as the toothpick test?

I'll have to try these soon. All the brownies I've made with various and sundry flour blends have a weird aftertaste.

Lollie Enthusiast
Lollie
Posted
Is the knife test the same as the toothpick test?

I'll have to try these soon. All the brownies I've made with various and sundry flour blends have a weird aftertaste.

Yep! It's the same!

Lollie

ebrbetty Rising Star
ebrbetty
Posted
  • Author

no weird after taste :D

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