Tapioca Flour Brownies
Gluten free fudge brownies made with tapioca flour.
Servings 12 brownies
Cost 5
Ingredients
- ½ cup butter, unsalted (114 grams)
- 1 cup dark or semisweet chocolate chips (170 grams)
- ¼ cup unsweetened cocoa powder, natural or Dutch okay (20 grams)
- 3 large eggs
- ⅔ cup sugar (can use granulated or half granulated and half brown) (130 grams total)
- 1 tsp vanilla extract
- ¼ teaspoon salt
- ½ cup tapioca flour (60 grams)
- ⅓ cup chopped chocolate or more chocolate chips for topping (optional)
Instructions
- Preheat oven to 350 degrees F. Grease an 8-inch metal pan or line with foil and grease the foil. Or skip the foil and line with parchment paper.
- Begin melting the butter in a small saucepan over medium heat. When it is about halfway melted, reduce heat to low and add the chocolate chips. Melt the chips, then stir in the cocoa powder and ⅓ cup of the sugar (the brown, if using two kinds). Remove from heat and stir until smooth.
- In a mixing bowl, using a handheld electric mixer, beat together the eggs, the other ⅓ cup of sugar, salt and vanilla.
- Stir the melted chocolate mixture into the egg mixture, then stir in the tapioca flour.
- Spread batter in pan and bake for 25-27 minutes or until top appears set. Note: If you want to put chocolate chips on top, you can do that too.
- Let cool at room temperature for several hours or let cool slightly at room temperature and finish cooling in the refrigerator.
- Lift from pan and cut into squares.