Yes, you’ll need to do a few steps before making these, but trust us, this is worth it! No one will ever know these are free of the top 8 allergens!
1 C cold water
1 T tapioca starch
Combine water and starch in a saucepan, and place on the stove set to high. Whisk until liquid becomes translucent and viscous. Remove from heat and allow to cool.
1 C Enjoy Life Semi-Sweet Chocolate Mini Chips
½ C boiling water
Boil water on stove. Pour over chocolate chips. Stir until smooth and glossy. Allow to cool
1/3 C tapioca gel (see recipe above)
½ C chocolate “Ganache” (see recipe above)
1 T vanilla extract
2 T agave syrup
½ C brown sugar
1 T cocoa
2 T oil (your choice)
2/3 C + ¼ C gluten-free baking mix (we used 1/3 C buckwheat, 1/3 C sorghum, ¼ C brown rice flour)
¼ sea salt
¼ t xanthan gum (optional)
½ t baking soda
½ t gluten-free baking powder
½ – 1 C Enjoy Life Semi-Sweet Chocolate Mini Chips
Preheat oven to 350F.
Line a 9×9 cake pan with parchment paper.
Combine wet ingredients (tapioca gel, chocolate “ganache,” agave, oil, vanilla) with the brown sugar. Whisk until combined.
Mix dry ingredients together. Add to wet ingredients. Whisk until well combined, even, and smooth. Scrape into the parchment-lined baking pan.
Bake in the oven for 20 minutes, or until edges appear dry and top of brownies are mostly firm to the touch. The brownie will have risen considerably during baking, but will deflate quite a bit.
Allow to cool. Cut and serve.