When I bake I don’t always use precise measurements. Sometimes I don’t feel like getting measuring cups dirty and I just eyeball some of the ingredients. That’s how I came up with this recipe for brownies. I wasn’t trying to make brownies. But when they came out of the oven soft, chewy and chocolately I had to make a second batch to see if I could recreate them.
And I did. The best part about these brownies? They are easy on your tummy and very allergen friendly. No gluten. No eggs. No dairy. No nuts. And they taste amazing!
These are very easy to make. The brownie batter comes together in minutes. You can make a big batch and keep a stash in the freezer. But they don’t usually last long enough for me to put any away. I eat most of them myself 🙂
Have you had your brownie fix today? Give these a try. You won’t be disappointed.
Soaked Gluten Free Brownies
makes 8″ or 9″ square pan
1/3 cup + 3 Tbsp. honey
1/2 tsp. baking soda
1/2 tsp. cream of tartar
Combine the flours, cocoa powder, coconut oil and water/lemon juice. Cover and let sit 7-24 hours.
Heat oven to 350 degrees F. Grease an 8″ or 9″ square baking pan.
Add the remaining ingredients (except the chocolate chips) to the soaked mixture. Mix well (I use a hand mixer for this to get any lumps worked out). Stir in the chocolate chips.
Spread in the prepared pan. Bake 20 – 25 minutes.
Allow to cool for 10 minutes. Cut into squares. Store the brownies in the refrigerator to keep them fresh. They will keep well for a long time in the freezer.
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