We love love love this brownie recipe. I'll post the original recipe, then my changes that make them gluten, dairy, wheat, casein free. Enjoy!!
Double Delicious Chocolate Brownies (Taken from Cooks.com)
1 1/2 cup flour (for gluten free, use Bob's mult-purpose. I have tried other blends that I have made myself, as they are cheaper, but I just don't like them as much. They come out best with the Bob's Red Mill multi-purpose gluten free flour)
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup butter (We use 1/3 cup Earth's Balance vegan butter, the soy free version, and 1/3 cup organic unrefined coconut oil. Olive oil also works pretty well)
1 1/2 cup sugar (we use raw organic sugar)
1 (12 ounce) packages of chocolate chips (If you need dairy free, make sure you read carefully as many brands add milk fat. We don't get ones labeled "dairy free" but make sure there are 0 dairy ingredients. They are usually the ones that are 60% or higher in cocoa/cacao. We get them when they are on sale and store them in the freezer)
1 teaspoon vanilla (make sure to get GF :))
4 eggs
1 cup chopped nuts (optional)
4 tablespoons water
1/2 teaspoon xanathan gum for GFCF brownies
1 teaspoon apple cider vinegar for GFCF brownies
In a saucepan combine butter, sugar, and water. Bring just to a boil. Remove from heat. Add in 1 bag of the chocolate chips and the vanilla. Stir until chips are melted and mixture is smooth. Put in to a bowl (we never do this, we just leave it in the pan but remove it from the heat) and add the dry ingredients (including the xanathan gum for GFCF) and mix.
Add eggs one at a time, beating after each egg. Also add in apple cider vinegar if making GFCF brownies. Stir well. Then add in the second bag of chocolate chips, and nuts if you want those. Spread in to a 9 x 13 pan. Bake at 325 degrees for 30-35 minutes.
We like the taste of the GFCF ones much better after they have sat for a bit of time, then been refrigerated.
Enjoy!!
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