January 29, 2008

Gluten Free Honey Brownies

By GFIB -  

These are really delicious – moist, rich, and gluten free! You can of course substitute non-organic for the organic ingredients, but I like to make these treats as healthful as I can.

Gluten-Free Honey Brownies

1 cup organic butter
2 scant cups raw, unfiltered honey
2 teaspoons organic vanilla extract
4 eggs
3/4 cup organic cocoa powder
1 1/2 cups gluten-free all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
small pinch baking soda

Preheat oven to 350 degrees and grease a 13x9x2 baking pan.

Melt the butter in the microwave in a large bowl (I use a Pyrex two-quart measuring bowl, which is ideal for this recipe!) Stir in the honey and vanilla, and then beat in the eggs, one at a time. Stir in the cocoa, then the baking powder, salt, and pinch of baking soda. Beat in the flour until nearly smooth.

Pour into pan, and bake for 30 minutes, or until sides of brownies just start to pull away from the pan.


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  1. Heather says:

    This sound great. I’ll have to try them, but with coconut oil instead of butter because we are casein free. I think the coconut oil will work well though!

  2. Nicole Corriveau says:

    A couple of things.
    I would LOVE to know how the Coconut oil worked out, we are CF too.
    Anyone mixing their own gluten-free flours needs to be sure to add Guar Gum or Xanthan Gum to account for the missing gluten.
    If you want to keep the goodness of your organic (or regular) ingredients intact you might want to use the stove instead, it doesn’t mess with the molecules and vitamins…

  3. Jeff says:

    Used coconuts oil instead of butter. Turned out more like a chocolate cAke. next time we will use 1/2 glutton free flour and half almond or coconut flour.

  4. Jacob Miera says:

    I’m curious as to how it came out with the coconut oil and almond flour. Sounds a lot better.

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