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Ingredients

Brownies

1 cup (250 mL) melted butter

2 cups (500 mL) white sugar

2 tsp (10 mL) vanilla

4 eggs

1 cup (250 mL) gluten-free flour mix (recipe provided), or 1 cup premade gluten-free flour mix

1 cup (250 mL) walnut pieces

2/3 of a cup of cocoa

 

Frosting

¼ cup (50 mL) softened butter

6 tbsp (90 mL) cocoa powder

2 tbsp (30 mL) corn syrup

2 cups (500 mL) icing sugar

1/3 cup (75 mL) heavy cream

 

Preheat oven to 350°F (180°C)

Place melted butter in the bowl of a stand mixer, add sugar and vanilla and mix to combine. Add eggs one at a time, mixing just to combine. Remove the bowl from the mixer and add gluten-free flour and cocoa, then gently fold in the ingredients so that as little air as possible is added. Fold in walnuts. Place batter in a greased 9X13 pan, tapping a few times to remove any air bubbles. Bake for 25 minutes. Cool.

 

Frosting: Using the whip attachment, combine butter, cocoa and corn syrup into the bowl of a stand mixer. Add ½ cup (125 mL) of icing sugar and one third of the cream at a time, beating to combine. Once everything is incorporated, continue to whip until the icing is light and fluffy. Frost cooled brownies.

 

Gluten-Free Flour recipe

1 ¼ cups (275 mL) white rice flour

3/4 cups (175 mL) brown rice flour

2/3 cup (150 mL) potato starch

3 tbsp (45 mL) corn starch 

¼ cup (50 mL) oat flour

 

Combine all ingredients and store in an airtight container for up to 3 weeks.

Note: the oat flour can be made by simply grinding gluten-free oats in a food processor. I find the addition of oat flour tends to give gluten-free foods a bit more stability.