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Ingredients

Directions

Preheat oven to 350 degrees. Oil an 8-inch square pan and then line with parchment paper so the ends extend up over the top of the pan. Lightly oil the parchment paper. In a large bowl, combine the cocoa powder, potato starch, tapioca flour, sugar and salt. Whisk in the eggs, oil, water and vanilla. Stir until well combined and uniform in texture. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the brownies comes out almost clean, about 40 to 50 min. Keep the brownies in the pan and refrigerate for 1 hour. Using the ends of the parchment paper, lift the brownies out of the pan and cut into squares.

Serving Suggestions

With your favorite ice cream!

Yields

9 brownies

Thanks To

Fallon’s Bake Shop

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Savory Spice Shop Ingredients
Cocoa Powder, Dutch 8 oz bag $8.25
Cocoa Powder, Black Onyx 2 oz bag $5.00
Vanilla Extract Pure Madagascar -2floz $8.95

Nutrition

Gluten-Free
Nut-Free
Vegetarian

Items in this Recipe

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Customer Reviews ( Add a Review )

5 stars 9/29/16 kari
OMG! These are amazing! We thought the batter was good and were concerned the baked brownies wouldn't live up to it - but they totally did! Yum!! I used my Blendtec to make the batter and it worked really well. Thanks for a fabulous recipe that is gluten free but tastes good.