Gluten-Free Cinnamon Brownies

Votes: 2

Photo of the dish: Silvana Nardone

Time: 50 min.
Complexity: easily
Quantity: 16 cakes

Gluten-free cinnamon brownie - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Gluten-free flour mix:

3 cups white rice flour
1.5 tbsp. tapioca flour
0.75 cup potato starch
1 tbsp xanthan gum
1.5 tsp salt

Brownie:

1 cup maple powdered sugar
0.75 tsp baking powder
0.25 tsp salt
1 tbsp and 2 tbsp chocolate chips
0.33 cups canola oil
0.25 cup cocoa powder
1 teaspoon ground cinnamon
0.75 tsp cayenne pepper or to taste
3 large eggs at room temperature

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: rice flour, chocolate chips (granules), eggs, starch, ground cayenne pepper, cinnamon, cocoa

Cooking the dish according to the recipe:

Preheat oven to 180°C. Grease a 20cm wide square pan.

Prepare the flour mixtureIn a large bowl, combine the rice flour, tapioca flour, cornstarch, xanthan gum, and salt. Reserve any remaining flour for future use.
For browniesCombine sugar, baking powder, salt, and 1/2 cup gluten-free flour mix in a small bowl. In a medium microwave-safe bowl, combine chocolate chips, butter, cocoa powder, cinnamon, pepper, and 3 tablespoons water. Microwave on medium power until the chips are almost melted, about 30 seconds. Whisk until smooth. Let cool to room temperature, about 3 minutes.

Whisk the eggs into the chocolate mixture until smooth and glossy. Fold into the flour mixture, just until combined. Spread the batter evenly into the baking dish. Bake until set, about 30 minutes. Let cool completely on the counter.

Recipe gluten-free cakes.

Categories:

recipe / Desserts / Cakes / Brownie / American cuisine

Similar recipes