Brownies

When I first started getting into gluten-free baking I always used a pre-made gluten-free flour blend, but as the recipes evolved, I was able to tweak my basic flour blend to different recipes. I noticed that having a single universal gluten-free flour blend will not get you the best results for all your recipes. For example, every time I made brownies I always felt the consistency could be better. I knew something was missing. After many test batches, I was able to get the perfect ratios to get the brownies to where they needed to be.

Wet Ingredients

• ½ cup grapeseed oil
• ¾ cup of sugar
• 3 eggs
• 1 tsp. vanilla

Dry Ingredients

• ⅓ cup cocoa powder
• Sorghum mix
  • 1/4 cup whole grain sorghum flour
  • 2 tbs. corn/potato starch
  • 2 tbs. soy/almond flour
• ½ tsp. xanthan gum
• ¼ plus ⅛ tsp. baking powder 
• 1 tbs. peppermint extract

Directions

• Preheat oven to 350℉
• Beat wet ingredients
• Combine dry ingredients
• Whisk dry ingredients into the wet
  • Add more peppermint extract if needed
• Grease pan with sunflower oil and dust with sorghum flour
• If baking in a muffin/cupcake tin, bake for 15- 20 mins 
• If baking in a regular 9-inch by 13-inch pan, bake for 20- 25 mins