Best Dark Chocolate Brownies (Gluten-free)
Yummy. Enough said.
Several family friends are sensitive to gluten, so I’ve been a gluten-free baking kick. Often I use chickpea flour—it’s easily available at many supermarkets now, less expensive than many gluten-free flours, and high in protein and fiber. And you can’t tell it’s not regular flour after it’s baked!

Update: If you prefer the gooey-est, sweetest brownies, leave out the cocoa and melt the chocolate chips before stirring in–details below. My family likes them both ways.

Serves 16 (if you have great self-control)

Ingredients:
2/3 cup unsweetened cocoa powder
1/2 cup chickpea flour (a.k.a garbanzo flour)
1 teaspoon baking powder
1/2 cup oil (sunflower or canola)
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup dark chocolate chips

Directions:
Preheat oven to 375 degrees F.
Grease an 8-by 8-inch pan.

Directions follow for 2 versions: 1 with cocoa powder, and one with melted chocolate.

Cocoa brownie directions (version 1, less sweet):

In large mixing bowl, stir together the cocoa, chickpea flour and baking powder.
In separate mixing bowl, beat together the oil, brown sugar, eggs and vanilla.
Add wet ingredients to dry ingredients and stir until just moistened. Fold in the chocolate chips.
Use a spatula to spread the thick batter into pan. Bake 25 minutes or until toothpick inserted in middle comes out dry. Cool on rack and serve.

Alternate, chocolate brownie directions (version 2, sweeter).

In small mixing bowl, stir together chickpea flour and baking powder. Set aside these dry ingredients.

In separate, microwave-safe dish, microwave chocolate chips for 3 minutes at 50 percent power, stopping to stir every 30 seconds with a heat-safe spatula. Stop microwave when chips are just melted, being careful not to burn.

In large mixing bowl, beat oil, brown sugar, eggs, vanilla and melted chocolate. Add dry ingredients, and stir until just moistened.

Use a spatula to spread the thick batter into pan. Bake 20-25 minutes or until toothpick inserted in middle comes out almost dry. Cool on rack. Brownies are crumbly while still warm but become nice and chewy when cool.

Keywords: recipe, dessert, vegetarian, heart-healthy, gluten-free
by Jennifer Motl, RDN