Gluten-Free Cappuccino Brownies
makes 12
Recipe from Karina Allrich
These fudgy gems freeze well, but taste best at room temperature. If you can't wait for them to defrost, microwave them for 20 seconds to make them warm and melty.
Read more about this recipe at Karina's Kitchen.
ingredients
1/3 cup vanilla rice milk
2 rounded teaspoons instant coffee
1/2 cup shortening
1 cup packed light brown sugar
1 egg (or egg replacement)
1/2 cup buckwheat flour
1/2 cup rice flour
1/2 cup plus 2 tablespoons cocoa powder
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla powder
(or 2 teaspoons vanilla extract)
1/2 cup allergen-free chocolate chips
timer
prep: 15 minutes
total: 40 minutes
tools
8 x 8-inch baking pan
spatula
saucepan
instructions
1. Preheat the oven to 350F. Heat milk and add coffee; stir to dissolve and set aside.
2. Beat together 1/2 cup shortening, 1 cup packed brown sugar and egg. Add the coffee milk and beat to combine.
3. Add the wet mixture into the dry ingredients and beat by hand until smooth. Gluten-free batters are fudge-like, but if this batter is too stiff, add a tablespoon of rice milk or two until it softens up a bit.
4. Add in chocolate chips; mix well and add another tablespoon or two of milk if necessary to make the batter pliable enough to be formed into a ball.
5. Transfer the brownie batter into an 8-inch square baking pan and press into the corners with your fingers or a spatula until the surface is smooth. Sprinkle the top with extra chips, cocoa powder and cinnamon.
6. Bake for 20 to 25 minutes, until the brownies are fairly firm to the touch and a wooden pick inserted into the center emerges clean (check twice if you hit a melted chocolate chip). Cool on a wire rack before slicing. Sprinkle with cinnamon again before serving.
