My mom had this old brownie recipe she had cut from a newpaper or magazine when I was young. It was always our go to recipe for brownies, so when I found out I had celiac, we had to find a way to make an equally delicious gluten free version. The recipe only contains 1/2 cup flour, making it a little more forgiving than some of our other recipe alterations. We added an extra egg and 1/2 tsp baking powder (the original recipe had 2 eggs and no bp) and some kind of GF flour blend. I soon realized that you can use any flour blend for this recipe, but I find that a simple rice and tapioca flour blend (1/4 cup each) works great (and keeps things cheaper).
1 tsp Vanilla
1/2 cup Nuts or chopped chocolate bar (optional)
1/3-1/2 cup Chocolate Chips (for icing - optional)
|chopped oh henry bars|
Stir together sugar, cocoa powder, flour and baking powder.
Beat in oil, eggs and vanilla.
Stir in nuts if using.
Spread into greased square baking pan and bake at 350 F for approximately 30-40 minutes. It will be done when the middle is set (doesn't jiggle at all when touched).
Let cool a bit more and cut into pieces and serve with ice cream.
Wrap in plastic and freeze leftovers individually. To reheat, remove plastic, place on a plate, and microwave.