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
