Gluten-Free Tuesday: Brownies Recipe Recipe

Name: Gluten-Free Tuesday: Brownies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dry Ingredients; 1 cup white rice flour; 1/2 cup cornstarch; 1/2 cup cocoa powder (either Dutch-process or natural); 1/2 teaspoon salt; 1/4 teaspoon xanthan gum; Wet Ingredients; 2 cups granulated sugar; 1 cup (2 sticks) butter, softened; 4 large eggs; 2 teaspoons vanilla extract; Gluten-free cooking spray

Servings: persons

Dry Ingredients
1 cup white rice flour
1/2 cup cornstarch
1/2 cup cocoa powder (either Dutch-process or natural)
1/2 teaspoon salt
1/4 teaspoon xanthan gum
Wet Ingredients
2 cups granulated sugar
1 cup (2 sticks) butter, softened
4 large eggs
2 teaspoons vanilla extract
Gluten-free cooking spray

1
Preheat oven to 325 degrees F. Lightly spray a 9 x 13-inch baking dish with gluten-free cooking spray.
2
In a medium mixing bowl, whisk together dry ingredients. Set aside.
3
In a large mixing bowl, cream together butter and sugar. (Use
4
medium-high speed with a handheld mixer or medium speed with a stand
5
mixer.)
6
Add eggs. Mix until combined.
7
Reduce mixer speed to medium. Add dry ingredients and vanilla
8
extract. Mix until a batter forms.
9
Spread batter into prepared pan.
10
Bake for 35 to 40 minutes.
11
Remove pan from the oven and place on a wire rack to cool. When cool, cut into squares.

1138

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Dry Ingredients, 1 cup white rice flour, 1/2 cup cornstarch, 1/2 cup cocoa powder (either Dutch-process or natural), and more.

Yes, Gluten-Free Tuesday: Brownies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Tuesday: Brownies Recipe

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