Saturday, August 15, 2009
These were really easy and fast to make. Bravo Brownies have a chewier texture than “normal” brownies, but they are a great alternative to the wheat version – and they taste really good, and are very moist. Little Z ate them twice today, and threw a tantrum each time we had to cut him off.
This recipe is from “Bravo Brownie Cut Ups” in Cookies for Everyone! (p. 184)
1 cup superfine sugar
1/3 cup tapioca flour
1/3 cup white rice flour
½ cup unsweetened cocoa powder
½ cup applesauce
¼ cup water
1 tsp vanilla extract (leave out if you have a corn allergy, or make your own)
½ tsp baking powder (use featherweight if you have a corn allergy, or make your own)
¼ cup powdered sugar (has corn, you can make your own)
mix all dry ingredients together (except powdered sugar) and add wet ingredients and blend until smooth. Line an 8 by 8 inch baking pan with aluminum foil (extend foil over the sides). Pour batter into pan and bake in a 350° preheated oven for 30 minutes (or until edges are firm). Cool completely in pan (for easier cutting, you can freeze for 15 minutes or so). Remove from the pan using aluminum foil and cut into squares. For a fun twist, cut using cookie cutters.