I love food storage. I love chocolate. And I love autumn. Now let's put the three together and make something delicious to enjoy with a nice hot cup of tea or coffee on a chilly day. I have to be honest right from the start, this recipe is only about 60% home storage products (Cacao, Sugar, Vanilla, Gluten Free Flour) because there is nothing better than using real butter and fresh eggs in a fudgy brownie recipe, and it is one of my absolute favorites. I love this recipe because it is gluten free, quick, AND delicious!
Gluten Free Fudge Brownies
1/2 Cup plus 2 Tbsp Butter, melted
6 Tbsp Cacao powder (preferred over cocoa, but cocoa can be substituted)
1 Cup Sugar
1 tsp vanilla
1/2 Cup Gluten Free Flour
Pour Melted butter into mixing bowl, add cacao and mix well. Mix in sugar and vanilla. Add flour and then 2 eggs and gently mix until combined. Spread in a buttered 9X9 square baking dish. Bake in 350 degree F oven for 20+/- minutes until just done, but still soft and fudgy. Allow to cool and cut into 16 squares. Enjoy!
NOTE: I have made this recipe using olive oil instead of melted butter. I cut back the fat to just the 1/2 Cup and mix. It is a bit thicker to spread, but is not as greasy when baked as if you used the full 1/2 cup plus 2 Tbsp of oil. You can also substitute the full amount of fat with coconut oil, if you would prefer. But this will impart a distinct coconut flavor - which is not a bad thing!
I also have cut the sugar back to just around 2/3 cup to reduce the sweet and make a more bitter-sweet or darker brownie. This can also be done in conjunction with the oil instead of butter.
Although these substitutions work well, I do find that there is nothing like genuine eggs. I have used powdered, but it produces a slightly more cake-like brownie over fudge brownie.
Judi has over 20 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes.
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