Cake Brownies (gluten & sugar free)

DSCF0357[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.


Ingredients:

  • 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

Directions:

  1. Microwave butter until melted (or you can melt it on the stove in a saucepan).
  2. Stir melted butter, Splenda, and cocoa powered together in a bowl.
  3. Add the two eggs and vanilla, gently mixing until just combined.
  4. In another bowl, combine rice flour, baking powder, and baking soda together.
  5. Now, take turns adding the four mix and milk to the cocoa mixture and stirring after each.
  6. Pour the batter into a pre-greased 15x10x1 pan.
  7. 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.
  8. 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.
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Frosted brownies (gluten & sugar free)

Brownies[Update: Due to allergies to dairy and eggs, I can’t eat frosted brownies anymore.  But they’re a nice gluten-free option so I’ve left the recipe on the blog]

One of the troubles with being both gluten-free and sugar-free is that it makes desserts practically impossible.  I can never eat them at holiday parties or bakeries, which normally isn’t a problem but sometimes my sweet tooth kicks in.

Thanks to all the sweet, gluteny they’ll-likely-go-straight-to-your-waistline-but-totally-worth-it holiday temptations from last month, I’ve been in need of a chocolate fix.

I wanted a nice big slice of chocolate cake, but this frosted brownie and a big glass of milk did the trick just fine.


Allergen/Sensitivity Info: Gluten-free, sugar-free, nut-free, and egg-free.

Yields: About six slices (or less, depending how how much you’re in need of chocolate).

Ingredients:

Directions:

  1. Preheat oven to 350.
  2. Mix together mashed bananas, applesauce, Splenda, butter, and vanilla.  Then, add in gluten-free flour, chocolate, and baking soda.  Mix until mixture is smooth.
  3. Pour batter into a pre-greased 9×9 backing dish.
  4. Bake for about 35 minutes.  The brownies should still be soft but shouldn’t jiggle when you shake the pan (if it looks like Jell-O, you’re not done).
  5. Let cool before adding frosting.  Heap on as much as you like.
  6. Slice and enjoy with a tall glass of cold milk.

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