Amazing Brownies

Gluten-Free Gourmet

Dig in!

Did you think brownies were something you’d have to give up if you went gluten-free? Well, not any more, with this amazing, no-wheat recipe that my sister perfected! Even with a small amount of chocolate (reducing the carbs and other unwanted things), it still came out very rich. And then there’s the secret to that pink icing, we’ll get to in a minute!

Combine and microwave on high til melted, stirring to combine:

1-2 ounces bittersweet chocolate (depending on your taste), chopped in small pieces    

1/4 c. butter                          1 T. cocoa powder

Next, whisk together in a bowl:

1/2 c. honey                  1/4 t. salt                   1/2 t. vanilla extract

melted chocolate mixture   

Add 2 eggs, mixing after each. Last stir in 1/2 c. sifted oat/rice flour and 1/4 t. baking powder.

Spread the batter in a 7x9-inch glass pan (or something around that size), lined with foil and greased well. Bake for 25-30 minutes, til just set in center.

For the frosting, combine:

1/2 c. cream cheese                 1/4 c. honey                  1/2 t. vanilla

1/4 c. blackberry jam

(Can you guess which ingredient lends that gorgeous purple color?)

Beat with a mixer til very smooth. Gently spread over brownies while still warm.

Pretty Purple Frosting

Of course, you can use cocoa powder instead of the jelly for a more traditional icing. Both are delicious, of course.

This recipe makes a very small pan on purpose. Since it’s still a bit heavy with carbs (the chocolate and all), we like to give out pretty small servings at once. They’re so good, a little bit goes a long way! Enjoy!