Chocolate Brownies
Brownies are said to have been invented at the end of the 19th century in Chicago, where a pastry chef was asked to create a dessert for event attendees that would be smaller than a piece of cake, and easily packed up as a dessert to include in boxed lunches. The result was the "Palmer House Brownie," made of chocolate with walnuts and an apricot glaze.
This recipe is completely gluten-free, without the added walnuts and apricot glaze...but you can try those topping out if you like--it sounds delicious!
Nutrition
per serving (≈72g)Instructions
10 stepsPreheat the oven to 175°C/ 350°F. and line a baking tray with parchment paper.
In a mixing bowl, whisk water and flax seeds together and let sit for 5 minutes until thickened.
Sift cacao powder, baking powder, gluten-free flour, and salt in a bowl. Whisk to combine.
Beat the sugar and flaxseed mixture together for approximately 2 minutes then add melted butter and vanilla. Continue beating for a further five minutes.
Mix in the dry ingredients and fold together using a spatula.
Fold chocolate chips into the batter.
Spread the batter evenly onto a lined baking pan.
Bake for 20-25 minutes. Check doneness by inserting a toothpick in the center of your brownie. If it comes with a few moist crumbs, it is done.
Let it cool for 2-5 minutes and then remove it from the baking pan, cutting it into even squares using a sharp knife.
You can add extra chocolate chips, nuts, or even peanut butter to this recipe if you are inclined!
