Preparation time: 10 minutes

Baking time: 15 minutes

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• Chocolate Brownies

Fudgy and chewy, these decadent brownies are decidedly addictive. They are good plain, dusted with powdered sugar, or topped with a rich chocolate frosting (see recipe). Or, top with ice cream, fudge sauce, and a bright red maraschino cherry for a brownie sundae. Enjoy!!

Makes 8 (2-inch) brownies

• ½ cup Carol’s Gluten-Free Flour Blend
• ¼ cup unsweetened natural cocoa powder (not Dutch-processed)
• ½ teaspoon xanthan gum
• ¼ teaspoon salt (or ⅛ teaspoon/dash if using buttery spread)
• ¼ cup unsalted butter or buttery spread, melted and cooled slightly
• ¼ cup granulated sugar
• ¼ cup packed brown sugar
• 1 large egg, at room temperature
• ½ teaspoon pure vanilla extract

1. Place a rack in the center of the oven. Preheat the oven to 350°F. Generously grease a 4x8-inch nonstick loaf pan (gray, not black). Line the pan with parchment paper or aluminum foil, leaving a 2-inch “handle” on two opposite sides for lifting the brownies out of the pan.

2. In a small bowl, whisk together the flour blend, cocoa, xanthan gum, and salt until well blended. In a medium bowl, with an electric mixer on low speed, beat the butter and both sugars until well combined. Add the egg and vanilla and beat until well combined. Gradually beat in the flour mixture to make a stiff batter. Spread the batter evenly in the pan.

3. Bake for 15 minutes, or until the edges are firm but some crumbs cling to a toothpick inserted into the center. The brownies continue to cook after they come out of the oven. Do not overbake or the brownies won’t be fudgy. Cool the brownies completely in the pan on a wire rack. Lift the brownies out of the pan with the parchment handles. Cut into 8 (2-inch) brownies.

Per brownie: 150 calories; 2g protein; 7g total fat; 1g fiber; 22g carbohydrates; 39mg cholesterol; 89mg sodium