Sour Cherry Chocolate Gluten Free Brownies
Enjoyed warm with ice cream or by the square, these are absolutely moist and wonderful,
with bursts of tart cherry delighting the senses! Have gluten free flour blend on hand by
combining 3 full bags (Bob’s Red Mill quality flours) in your flour canister, specifics below.
½ c. quality butter, such as Challenge Butter
½ organic brown sugar
½ c. organic cocoa
2 tbsp. orange zest
1 tsp. orange extract
2 organic eggs
¾ c. gluten free flour blend:
1 part sorghum flour, 1 part rice flour, one part tapioca flour
1 tsp. aluminum free baking powder
pinch salt
1 ½ c. sour pitted cherries
Preheat oven to 350. Butter 9 inch baking pan. Cream first
five ingredients until well blended. Beat in eggs. Whisk in dry
ingredients. Fold in cherries. Scrape batter into prepared pan, and bake in center of oven
for 25 minutes. Gently check center of brownies with your finger. If brownies are set and
spring back slightly, remove from oven and cut.
Enjoyed warm with ice cream or by the square, these are absolutely moist and wonderful,
with bursts of tart cherry delighting the senses! Have gluten free flour blend on hand by
combining 3 full bags (Bob’s Red Mill quality flours) in your flour canister, specifics below.
½ c. quality butter, such as Challenge Butter
½ organic brown sugar
½ c. organic cocoa
2 tbsp. orange zest
1 tsp. orange extract
2 organic eggs
¾ c. gluten free flour blend:
1 part sorghum flour, 1 part rice flour, one part tapioca flour
1 tsp. aluminum free baking powder
pinch salt
1 ½ c. sour pitted cherries
Preheat oven to 350. Butter 9 inch baking pan. Cream first
five ingredients until well blended. Beat in eggs. Whisk in dry
ingredients. Fold in cherries. Scrape batter into prepared pan, and bake in center of oven
for 25 minutes. Gently check center of brownies with your finger. If brownies are set and
spring back slightly, remove from oven and cut.
