I recently went gluten and dairy free, but I also developed a new craving I've never had before....chocolate. So what is a girl to do..... Find and prefect a gluten free dairy free chocolate dessert recipe. I needed one that was good enough to trick my husband into eating it. These gluten free dairy free brownies are the real deal. !
- 2 cup rice flour
- 1 1/2 cup Hershey's Special Dark cocoa powder
- 1/2 teaspoon salt
- 1 cup margarine or coconut oil, melted and cooled slightly (I used 1/2 margarine and 1/2 coconut oil)
- 2 cups granulated sugar or raw sugar
- 2 tablespoon vanilla extract
- 6 large eggs
- 1 bag of dairy free chocolate chips ( I found these at Fred Meyer, but if you don't need to be dairy free you can just use regular chocolate chips.
- Preheat the oven to 350 °F and spray a 9"×13" pan with coconut oil.
- In a mixing bowl, stir together the rice flour, cocoa powder, and salt. Set aside.
- In a mixing bowl, stir melted butter/ coconut oil combo, sugar, and vanilla extract. Then add the eggs and mix.
- Add the rice flour, cocoa powder mix to the wet mixture. Stir just until almost no streaks of flour remain. Do not overmix! Fold in 3/4 of the bag of chocolate chips.
- Pour the batter into the pan and sprinkle the remaining 1/4 chocolate chips on top.
- Bake for 20-30 minutes or until the brownies have formed a thin crust and appear set in the middle. I test by using a toothpick to test the center. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool. I had to add some more time to bake them. I started checking them at 20 minutes and continued to check them every 5 minutes until done
- Let cool completely and then cover and store in fridge.
- Serve with fresh berries! These heavy on the chocolate side so a little brownie goes a long way.