← Back to Search Results
baking
Fudgy Brownies

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Brownies feel like a bake sale staple to me. These are fudgy and chewy, and great to pack in a lunch or take to a picnic at the beach.

Yield: Makes 16 brownies

Ingredients

  • 3 tablespoons plus ½ cup freshly brewed espresso, cooled
  • 1 tablespoon ground flaxseed meal
  • 1¾ cups Bob’s Red Mill Gluten Free All-Purpose Baking Flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 2½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¼ teaspoon xanthan gum
  • ½ cup canola oil
  • 1 teaspoon vanilla extract
  • ½ cup gluten-, soy-, dairy-, egg-, and nut-free semisweet chocolate chips

Directions

Preheat the oven to 350°F and lightly grease a 9-inch round cake pan with canola oil.

In a small bowl, combine 3 tablespoons of the espresso and the flaxseed meal and allow to thicken for 3 to 5 minutes.

In another small bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and xanthan gum. Pour in the canola oil, vanilla, and the remaining ½ cup of espresso. Stir with a wooden spoon until thoroughly combined and smooth. Fold in the chocolate chips.

Pour the batter into the prepared pan and bake for 40 minutes, or until the brownies are firm and a toothpick inserted in the center comes out clean. Let the brownies cool completely in the pan on a rack before cutting them into triangles.

Store the brownies, tightly wrapped and refrigerated, for up to 5 days.


© 2010 Elizabeth Gordon
 

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 1 brownie.

183kcal (9%)
53mg (5%)
0mg (0%)
0mcg RAE (0%)
161mg
46mg
3g
17g
2g
24g
0mg (0%)
309mg (13%)
2g (9%)
10g (15%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
food-to-live-by Food to Live By
by Myra Goodman
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-sweet-life The Sweet Life
by Kate Zuckerman
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
mexican-everyday Mexican Everyday
by Rick Bayless
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?