Note: This recipe has been updated since it was first published.
There was a lady at my church who baked the most delicious chocolate brownies. She would bake a batch and bring them to the children and youth programs. They were eaten up very quickly. I was delighted to get a copy of this recipe years later in one of my church’s cookbooks and would make it for family, friends, church gatherings, and parties. When I first started to remove gluten from my diet, I knew I had to find a way to convert this recipe.
These brownies were the first thing I tried baking gluten-free. The very first time I baked them, I used 1.5 cups of sorghum flour, because I’d read that it can be used cup-for-cup in place of wheat flour, half that amount of cornstarch, and a teaspoon of xanthan gum. I also used an extra egg. The brownies were a hit. Everyone who tried them seemed to like them. However, I wondered if I could somehow use a blend that would add up to the 1.5 cups of flour and keep the rest of the recipe the same as the original. That’s when I began experimenting with the white rice flour, sorghum flour, and cornstarch (or sometimes tapioca starch) blend. The brownies would be good but would not quite as good as the ones I’d made early on. They would be a little hard and crumbly, and they were so hard to remove from the baking dish. After reading that using too much xanthan gum could negatively impact a recipe, I thought I would try cutting the amount of xanthan gum in half. The brownies were better, but they were still hard as Hades to remove from the glass baking dish I was using. I wondered if I needed to be using a different baking dish. I decided to go online to see what I could find out. I found this page that mentioned light-colored aluminum pans were great for baking brownies. I didn’t have any, so I went to the store and bought a square one and a 9X13 one. The first opportunity to try baking a batch came while I was on “staycation”. I decided just to start with the base brownie recipe, without the icing, and I used the square baking pan.
The brownies turned out great! I was so excited! The following week, I made another batch, this time using the 9X13 aluminum pan and topping the brownies with icing. This batch was even better, and I was in heaven!
I was so happy to get this recipe just right! My family and friends who tried them loved them too!
I hope you will give this recipe a try and that you and your family, friends, and others will enjoy these brownies as much as we do!
- 1/2 cup sorghum flour
- 1/2 cup white rice flour
- 1/2 cup cornstarch
- 1/2 tsp xanthan gum
- 2 cups sugar
- 1/2 lb butter
- 1 tsp vanilla
- 1 cup chopped pecans (optional)
- 7 tbsp cocoa
- 4 eggs
- 1 box powdered sugar
- 7 tbsp cocoa
- 1/3 cup milk
- 1 tsp vanilla
- 1/4 lb butter
- Cream sugar and butter.
- Add eggs.
- Add flour mixture and cocoa.
- Add vanilla.
- Add chopped nuts if including.
- Pour mixture into greased light-colored aluminum baking pan. Put pan into oven and bake at 350 degrees. Baking times may vary but should generally be around 15 to 17 minutes.
- Melt stick of butter on a pot in the stove over low heat.
- Remove from heat.
- Add the remaining ingredients and stir to combine, until all the "lumps" from the powdered sugar are at least nearly gone.
- Spread over cooled brownies.
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