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Omega's Gluten-Free Brownies

By Tim McGuire

The brownies at the Omega Café are one of our most popular items. This version is a decadent, buttery, chocolatey treat that happens to also be gluten-free.

Makes 32 individual brownies

Ingredients

1 pound (2 cups) unsalted butter
2 cups and 2 tablespoons cocoa powder
1 1/3 Tim’s gluten-free flour mix (See recipe below. Any store-bought gluten-free mix will also work in this recipe.)
3 1/4 cups sugar
2 teaspoons sea salt
5 eggs
2 generous tablespoons vanilla
powdered sugar

Directions

Preheat the oven to 350°F.

Melt the butter on the stove or in the microwave. 

While the butter melts, mix the dry ingredients together in an electric mixer on medium speed for a couple of minutes.

Break the eggs into a bowl and add the vanilla. 

When the dry ingredients are well blended, slowly add the eggs and vanilla to the mixer. Then add the melted butter.

Mix thoroughly, for approximately 5 minutes.

Finish mixing by hand to be sure the dry ingredients are fully incorporated.

Grease a 9 x 9-inch baking pan with nonstick cooking spray and spread the batter evenly, about 1 1/2 inches deep. 

Bake for about 30 minutes. Be careful not to over bake. The brownies are done when moist crumbs stick to a toothpick inserted into the center of the pan.

Cool the brownies in the pan for at least an hour before cutting.

Use a round-edged knife or icing spatula to loosen the brownies around the edges of the pan. Use a plate or a piece of firm cardboard to flip the brownies out of the pan. Then turn them right side up onto a cutting board.

Cut into 16 squares, then cut each square diagonally into triangles.

Dust with powdered sugar.

Gluten-Free Flour Mix Recipe

1 1/2 cups white or brown rice flour
1 1/2 cups tapioca starch or sweet rice flour
1/3 teaspoon xanthan gum

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