February 10, 2011 | 13 Comments

Melt-in-your-mouth Valentine’s Day Brownies!

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The only thing missing is the non-dairy vanilla ice cream and 2 spoons!!

The perfect texture… slightly gooey, a little cake like, and a bit of a crunchy top layer.  Don’t be afraid to add chopped pecans, walnuts, or even Enjoy Life GF/DF chocolate chips to the mixture!

Happy Valentine’s Day!! 

Preheat your oven to 350 degrees (F).

In a heavy duty mixing bowl, cream together:

1 cup olive oil
1 1/4 cups organic cane sugar
1 1/4 cups organic brown sugar

Add:
1 TBSP vanilla extract
4 eggs

Mix.

Then Add:
3/4 tsp sea salt
1/4 tsp guar gum
1 cup cocoa

Mix some more!

Now it’s time to add your flours; add:

1/2 cup finely ground brown rice flour (Authentic Foods Brand)
1/2 cup finely ground sorghum flour (Authentic Foods Brand)
1/2 cup tapioca starch

Bake in a greased 9 x 13″ pan for 35 to 40 minutes.

Enjoy!
Megan

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13 comments on “Melt-in-your-mouth Valentine’s Day Brownies!”

1. ashley on February 10, 2011 at 5:30 am said:

   Oooh brownies! These look fantastic, Megan!

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2. Megan @ MAID in Alaska on February 10, 2011 at 7:41 am said:

   Thanks, Ashley!!

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3. Tracey @ I'm Not Superhuman on February 10, 2011 at 3:37 pm said:

   These look great Megan. I've been reading some of your old recipes since I started going GF. They're even more helpful now that I'm doing away with diary. Perhaps I should just copy your entire diet.

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4. Megan @ MAID in Alaska on February 10, 2011 at 6:11 pm said:

   Thanks, Tracey. Dairy too now? You go girl!!

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5. Megan on June 26, 2011 at 12:18 am said:

   These are very yummy!

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6. Megan on June 26, 2011 at 9:36 pm said:

   Thanks, Megan (great name by the way!).:)

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7. Maggie on August 13, 2011 at 3:45 am said:

   These brownes are awesome!

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8. Megan on August 13, 2011 at 5:22 am said:

   Thanks, Maggie!! I actually just baked some for myself. I need chocolate!!

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9. Stephanie on November 10, 2011 at 10:34 pm said:

   I am new to all this. Can I use 1 cup brown rice flour? I don’t have any other kind of flour yet. What is the difference? Is Guar gum a thickening agent and if so can arrowroot, tapioca, or cornstarch be a substitute for it? I’m GF and Dairy Free. Thanks for the hand holding!Stephanie

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   • MAID in Alaska on November 12, 2011 at 12:13 pm said:

     Hi Stephanie,
     Yes, you are okay to substitute rice flour for the sorghum flour in this recipe. In other recipes I like using a blend of flours, but in this recipe (because of the sugar and the cocoa), you’d be okay to only use one. Guar gum and xanthan gum are used in gluten-free cooking to bind, thicken and emulsify gluten-free ingredients. Arrowroot/tapioca/corn starch cannot replace it. In some recipes you can get away with using chia or flax seeds to help bind, but I haven’t tried it with this recipe. Anytime!
     Megan

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11. sara (rohrer) sowers on November 27, 2011 at 8:37 pm said:

    Megan, one more question! For this recipe, my little friend can’t have the brown rice, so what can I sub since you are already using two different flours?

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    • MAID in Alaska on November 27, 2011 at 8:53 pm said:

      Hi Sara,
      You can substitute millet flour or more sorghum flour for the brown rice flour.
      Megan

      Reply ↓