Fudgy Gluten Free Brownies (Egg Free

• Vegetarian

• Baking & Spices

  • 1/4 tsp Baking soda
  • 1/2 cup Dutch processed cocoa
  • 1 1/4 cup Flour blend, gluten free basic white
  • 2 tsp Guar gum
  • 1 pinch Salt
  • 1 1/4 cup Sugar
  • 1/4 cup Tapioca flour
  • 1 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Oil

• Dairy

  • 5/8 cup Milk

Found on petiteallergytreats.com

Description

Ingredients

• 1¼ cup gluten free basic white flour blend
• ¼ cup tapioca flour
• 1¼ cup sugar
• ½ cup dutch processed cocoa
• ½ cup + 2 Tbsp milk of choice
• ½ cup oil
• 1½ tsp vanilla
• ¼ tsp baking soda
• 2 tsp guar gum
• pinch of salt

Directions

• Combine dry ingredients except sugar and set aside. Combine milk, oil, vanilla and sugar. Mix well and allow to sit for at least 4 minutes allowing the sugar to dissolve.
• Use a mixer to gradually combine the remaining dry ingredients. Batter will be thick.
• Spray or line an 8x8 pan with parchment paper for easy removal. (see photo above) Evenly spread batter.
• Bake at 350 degree F for 27 minutes. Check the center around 25 minutes. If you want an extremely gooey center take the brownies out now, for a more firm crispy brownie with a dryer texture check again at 29 minutes. The best of both worlds is at 27 minutes, overall fudgy brownie with crispy outside edges and corners-- still very moist overall. The center will remain the most moist and fudgy no matter what the time.
• Allow to fully cool before cutting an removing from pan.