Gluten-Free Chocolate Chip Brownies

Per our usual late-night snack, Aaron and I made some random cookies from scratch with no semblance of a recipe whatsoever. A little of this, a little of that, a rough estimation of ingredients ratios and a few minutes later we have a tasty cookie, never to be repeated again. However this one was so good that Aaron requested I figure out how to make it again. Which I did, in a gluten-free version, for some events we had later that week with gluten-free guests. We still have a couple in the fridge and in my opinion they taste even better after a few days in the fridge. We also crumbled up some of them and put them in vanilla ice cream, which has been delish.

Gluten-Free Chocolate Chip Brownies (makes 16 large brownies)

1/2 cup of oats

1/4 cup sorghum flour

1/4 cup tapioca flour

1/2 Tbls. Ener G Egg Replacer powder

1/8 tsp. salt

1/2 tsp. baking powder

1/4 tsp. baking soda

2 Tbls. cocoa powder

1/3 cup coconut oil

2 Tbls. water

1 Tbls. vinegar

2 tsp. vanilla extract

1/2 cup brown sugar

1/2 cup chocolate chips

Preheat the oven to 375 F. Grind the oats in your blender or food processor to make oat flour and combine in a medium bowl with the rest of the dry ingredients (everything on the list through and including cocoa powder). 

 

In a large bowl combine the rest of the ingredients, except for the chocolate chips.

Combine the wet and dry ingredients and stir in the chocolate chips.

Spread into a greased 8x8" or 9x9" square baking pan and bake for 12-15 minutes. Cool on a wire rack before slicing.

This is the "before" baking picture. I forgot the "after" baking picture, but it looks like a pan of brownies.