[Update: As a result of new allergies, this isn’t something I can eat anymore. But I’ve decided to leave it on the blog because they’re still yummy] I’d made gluten-free, egg-free, lactose-free brownies before (see the recipe) and they’d turned out well, but today I was in the mood for brownies that had a more brownie-like consistency. So I decided to try a completely different recipe. These cake brownies are a bit lighter than usual brownies (they’re more like mini cakes in some ways than brownies), but they still hit the spot and they were very easy to make.
- 3/4 cup butter
- 1 and 1/2 cups Splenda or generic brand of sucralose (if you don’t need it to be sugar-free, you can use 1 and 1/4 cups sugar)
- 1/2 cup unsweetened cocoa powder
- 2 eggs
- 1 teaspoon vanilla
- 1 and 1/2 cups brown rice flour (gluten-free)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup milk
- Microwave butter until melted (or you can melt it on the stove in a saucepan).
- Stir melted butter, Splenda, and cocoa powered together in a bowl.
- Add the two eggs and vanilla, gently mixing until just combined.
- In another bowl, combine rice flour, baking powder, and baking soda together.
- Now, take turns adding the four mix and milk to the cocoa mixture and stirring after each.
- Pour the batter into a pre-greased 15x10x1 pan.
- Frost the brownies once they’re cooled. I used Pillsbury Creamy Supreme Sugar Free Chocolate Fudge Flavor Frosting but you could also make homemade frosting.
- After you’ve frosted the brownies, let them sit in the refrigerator so the frosting can set (it’ll make it easier to cut through). Then, serve and enjoy.