The Everything Gluten-Free Baking Cookbook by Carrie S. Forbes

Author:Carrie S. Forbes [Forbes, Carrie S.]
Language: eng
Format: epub
ISBN: 978-1-4405-6487-1
Publisher: F+W Media
Published: 2013-06-14T16:00:00+00:00

Chunky Candy Bar Brownies

For a truly decadent treat you can chop 1 or 2 (2-ounce) candy bars, such as Snickers or Milky Way, and stir into the batter instead of nuts or chocolate chips. The candy will melt while baking, but set again when cooling. These candy bar brownies are best eaten when still slightly warm from the oven.

Preheat oven to 350°F. Line an 8" × 8" baking pan with parchment paper.

In a medium bowl, whisk together brown rice flour, arrowroot starch, and xanthan gum. Set aside.

Melt butter in a small saucepan over medium heat. Stir in cocoa, oil, and sugar and mix until simmering. Remove from heat, allow to cool for 5 minutes, and then stir in eggs and vanilla. Mix to combine. Slowly stir flours into the warm sugar-and-cocoa mixture. If desired, add 1⁄2 cup of one or more optional ingredients.

Pour batter into baking pan. Bake for 25–30 minutes. Be careful not to over bake as brownies can dry out. Allow to cool for 20 minutes before cutting into bars and serving. These brownies are pretty dusted with confectioners’ sugar when cool.

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