"from Scratch" Recipe For Brownies

[Fiddle-Faddle]

I REFUSE to pay $7 for a bag of brownie mix!!!! Has anyone tried to make these from scratch? Do you just use a regular recipe and substitute rice flour and xanthan gum?

[eKatherine]

I think it's important to start with the best recipe before converting, as all chocolate brownies are not created equal.

Open Original Shared Link

[Fiddle-Faddle]

Thanks!!!I'm drooling just looking at it--but I don't have coconut oil or sweet rice flour. Could butter be substituted? What about the sweet rice flour?

[Guest greengirl]

These are the BEST brownies. My kids love them and they taste just like gluten brownies!!

Open Original Shared Link

Christine

[eKatherine]

Thanks!!!I'm drooling just looking at it--but I don't have coconut oil or sweet rice flour. Could butter be substituted? What about the sweet rice flour?

I use coconut oil to avoid butter. The recipe originally contained butter, so you can substitute it.

Sure, substitute regular rice flour for sweet rice flour.

[mamatide]

You have GOT to try this one - no funky flours at all! And they're delicious. Guaranteed.

I got the recipe from Canadian Living Magazine.

Too-Good-To-Be-Gluten-Free Brownies

Note: look for adzuki (or azuki) beans (small sweet red beans popular in Japaneze cooking) in health food stores, Asian markets and some supermarkets. If you can't find them (I couldn't) use 1 3/4 cups (425mL) drained rinsed canned or cooked black beans (which I used).

1/2 cup butter (125mL)

6 oz bittersweet chocolate, chopped (175g)

1 can (14 oz/398 mL) adzuki beans, drained and rinsed

4 eggs

1 1/2 cups granulated sugar

1 tsp vanilla

1. Line 9-inch square metal cake pan with parchment paper, leaving 1-inch overhang. Set aside.

2. In small saucepan, melt butter with chocolate over low heat; set aside. Meanwhile, in food processor, purée beans until smooth; set aside.

3. In large bowl, beat eggs with sugar until pale and thickened; beat in vanilla. Stir in chocolate mixture until combine; stir in beans until smooth. Scrape into prepared pan.

4. Bake in centre of 350F oven (180C) until cake tester inserted in centre comes out with a few moist crumbs cinging, about 45 minutes. Let cool in pan on rack.

5. Cover with plastic wrap; refrigerate until cold, about 2 hours. Using paper as handles, remove brownies from pan, cut into squares.

Makes 16 squares.

Per square:

222 calories

4g protein

11g total fat (6g saturated)

28g carbs

2g fibre

65mg chol

146mg sodium

%RDI

2% calcium

6% iron

7% vitaminA

2% vitaminC

8% folate

[queenofhearts]

I tried your brownies last night, made with butter since we have no dairy issues. They were a big hit with my husband & son-- neither Celiac-- both liked them very much! I made them in a 9 x 13 pan since my family goes for brownies on the chewy side. Crispy outside & deliciously gooey within. The chocolate chips are a yummy addition. I added some walnuts too since we're nut nuts.

I may actually try them sometime with the coconut oil if I can find some-- we also love coconut-- does the flavor come through or is it more neutral? Do you buy it from an Asian market or from a health food store?

Thanks for a great recipe!

Leah

[eKatherine]

I tried your brownies last night, made with butter since we have no dairy issues. They were a big hit with my husband & son-- neither Celiac-- both liked them very much! I made them in a 9 x 13 pan since my family goes for brownies on the chewy side. Crispy outside & deliciously gooey within. The chocolate chips are a yummy addition. I added some walnuts too since we're nut nuts.

I may actually try them sometime with the coconut oil if I can find some-- we also love coconut-- does the flavor come through or is it more neutral? Do you buy it from an Asian market or from a health food store?

Thanks for a great recipe!

Leah

Actually, the coconut oil I use for general purpose baking comes from Walmart. I buy it in 31.5 ounce tubs for $2.67. It is refined and flavorless. I also have virgin coconut oil I buy on the internet (Open Original Shared Link), but that has a wonderful coconut flavor that doesn't go with lots of things.

I've found coconut oil sold in natural food stores to be more hit than miss. Some brands taste really awful. Try the Walmart stuff.

[queenofhearts]

Actually, the coconut oil I use for general purpose baking comes from Walmart. I buy it in 31.5 ounce tubs for $2.67. It is refined and flavorless. I also have virgin coconut oil I buy on the internet (Open Original Shared Link), but that has a wonderful coconut flavor that doesn't go with lots of things.

I've found coconut oil sold in natural food stores to be more hit than miss. Some brands taste really awful. Try the Walmart stuff.

Thanks so much, eKatherine! I'm discovering lots of fascinating new ingredients in the 2 weeks since being diagnosed. I thought I was an adventurous cook before, but this is a whole new kind of adventure!

The Camden Grey sounds like something I'd like to try too, since my family loves the flavor of coconut.

What a great new resource this board is!

Thanks again,

Leah

[Rusty]

Really sounds awesome! Thanks for the recipes. We're going to try making them for an Alex's Lemonade Stand fundraiser and bake sale at work. I'll probably end up buy them all myself!