Gluten-Free Chocolate Brownies
Quick, easy and full of chocolate, these gluten-free brownies are made with Potato Flour! Omit the nuts to make it nut-free.
2 squares unsweetened chocolate (2 oz/60 g) (Check label for allergens!)
1/3 cup (75 mL) butter or margarine
1 cup (250 mL) granulated sugar
1 tsp (5 mL) Club House (or McCormick) Pure Vanilla Extract
2 large eggs
½ cup (125 mL) Club House Potato Flour
½ tsp (2 mL) gluten free baking powder
¼ tsp (1 mL) salt
½ cup (125 mL) chopped nuts - OMIT TO MAKE NUT-FREE!
½ cup (125 mL) semi-sweet chocolate chips (optional) (Check label for allergens!)
In medium saucepan, melt chocolate and butter over low heat.
Remove from heat; stir in sugar and Club House Pure Vanilla Extract.
Beat in eggs, one at a time.
Stir in Club House Potato Flour, baking powder, salt and nuts. Let stand five minutes. Mix well.
Pour into greased 8-inch (20 cm) square baking pan. Sprinkle with chocolate chips, if desired.
Bake at 350ºF (180ºC) for 20 to 25 minutes.
Cool, then chill. Cut into squares. Store in refrigerator.
* From the Gluten-Free Recipe Section of the Clubhouse.ca website.
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