Gluten-Free and Gum-Free Brownies

Makes one 9-inch square cake

Trader Joe’s Gluten-Free Brownie Mix got me thinking about (ok, obsessing about) this recipe. It’s as rich and gluttonous as the original and nearly as easy to make. For a great homemade gift (for yourself or someone else!) combine the dry ingredients only. Funnel them into a quart-sized mason jar. Decorate the jar and make sure to include a card with directions for baking the brownie mix (ie. the wet ingredient amounts, mixing, and baking instructions).

butter or non-dairy spread for oiling the pan

1 cup whole cane, date or palm sugar

½ cup brown rice flour

¼ cup arrowroot flour

¼ cup 100% cocoa, baking cocoa powder, gluten-free

½ teaspoon whole, unrefined sea salt, finely ground

1 tablespoon chia seeds

1 large egg, lightly beaten

½ cup coconut oil, melted, plus more for oiling the pan

¼ cup water

Center the oven rack. Pre-heat the oven to 350 degrees F. Lightly butter a 9-inch square baking dish. In a medium bowl combine sugar, brown rice flour, arrowroot flour, cocoa powder, sea salt, and chia seeds. Mix until well combined. Add the egg, coconut oil, and water. Mix until a smooth batter forms. Pour into the buttered dish. Bake until a toothpick inserted in the center comes out clean, about 35-40 minutes. Cool on a rack.

This was shared at Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday, Real Food Forager’s Fat Tuesday, and Kelly the Kitchen Kop’s Real Food Wednesday blog hop.