Gluten Free Brownies With Non Celiac Variation Recipes

Steps:

• (For Non celiac version use allpurpose four and leave out xanthan gum -- ) I make this both ways.
• Measure sugar into large bowl and pour the melted margarine or butter over it. Mix it in well so that each granula of sugar is coated.
• Blend 15 1/2 ounce can of white beans in food processor until fine and fluffy. Divide in half. Use half for one batch.
• I scoop the extras into a ziploc bag and freeze it. The amount of puree vaires a little bit. So use half of what you end up with.
• Place beaten pureed beans in a large bowl.
• Beat the eggs in food processor and blend well. (For Celiac Gluten-Free recipe blend in 2 teaspoons Xanthan gum.).
• Place all ingredients in large bowl and combine. (For Celiac Gluten free version Use Bette Hagman's GF flour Blend 6 cups rice flour *for cakes and brownies use Thai or oriental rice flour from Oriental market*, 2 cups tapioca starch, 1 cup potato starch).
• Spread in a large commercial size bun pan/cookie sheet or in the bottom of 2 9x13 pans.
• Bake at 350 for 35 minutes.
• Note* for gluten free use FINE white rice flour in the GF mix so that you end up with a fine textured brownie. This is important.

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm non-stick tin with butter and line the base with non-stick baking parchment.
• Fill a small saucepan a third full with water, bring to a simmer and put a snug-fitting heatproof bowl on top of it. Add the butter and chocolate and gently melt over a low heat, stirring occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little.
• Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa and salt. Finally, fold through the chocolate chunks. Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30-35 mins.
• Leave to cool a little in the tin before cutting into 12 squares.

Steps:

• In a microwave, melt chocolate chips; stir until smooth. Cool slightly., Meanwhile, place the beans, egg whites, egg, coffee granules if desired, oil and vanilla in a food processor. Cover and process until smooth., In a small bowl, combine the brown sugar, baking powder and salt; add to bean mixture. Cover and process until combined. Gradually add the chocolate; process until blended., Pour batter into a 9-in. square baking pan coated with cooking spray. Sprinkle with walnuts if desired. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch square baking dish.
• Combine sugar, butter, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.
• Combine cornstarch, cocoa powder, and salt in a bowl and sift over the sugar-butter mixture. Beat in slowly with a wooden spoon or spatula until all ingredients are well incorporated. Fold in chopped chocolate and let batter rest for 5 minutes. Pour brownie batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 20 minutes. Remove from oven. Let cool completely before cutting into squares, about 15 minutes.