Gluten-Free, Grain-Free, Guilt-free, Plain and Simple Brownies Recipe

For those of us with Celiac disease and grain allergies, who cannot eat gluten or grain products, the simple act of having the occasional dessert can be a true challenge. We are always on the lookout for foods that replicate the lost pleasure of eating bread, cake, cookies and other baked goods. Many flour-free cake and cookie recipes, however, are extremely high in fat and sugar, or rely on expensive and hard-to-find flour substitutes. Not so this very simple and satisfying grain-free brownie recipe, in which powdered cocoa acts like a flour and creates a rich low-rising brownie-like bar. The recipe is so much "less guilty," than the more butter-based flour-free chocolate cake recipes, you will find yourself baking them whenever the craving hits.

Don't expect high-rising cake-like or super-sweet brownies with this recipe; what you will get is delicious rich low-rising moderately sweet brownie bars. These brownies are easily cut into squares, they can be individually wrapped in plastic to be popped into a lunch bag, providing a delightful treat at school or work. They can also, however, be the base for some more elaborate and dressed up desserts, as i have described at the end of this article.

Very Simple Gluten-free Brownies

Pre-heat the oven to 350 degrees

4 eggs
2 Tbs. Butter
1/3 cup sugar
2/3 cup unsweetened powdered cocoa
pinch of salt
Nuts are optional (can add nuts and / or chocolate chips to make them fancier)

Melt butter.
Add eggs and beat.
Add sugar and salt.
Add cocoa powder

Mix till all cocoa powder is fully absorbed and well blended, but not a lot more.
Bake in buttered or parchment lined pan for aproximately 20 min. at 350, or till knife comes out clean. Check after 15 minutes and keep checking.

Here are some additional great desserts using this grain-free brownie recipe:

For a wonderful birthday cake for those who cannot eat grain products:

1) Bake two or more round pans of these brownies using parchment paper to facilitate easy removal from pan. Layer with sliced fresh strawberries and real whipped cream sweetened with a small amount of cane sugar. Slice and serve.

2) Or, for an ice-cream cake, layer as described above with gluten-free ice cream: coffee, vanilla, strawberry or any flavor you like. (Please note: check brands very carefully for those that are truly gluten-free; start with those using the purest ingredients and no fillers such as Haagen-Dazs, Ben & Jerry's and the like. However, even with these brands one must check the ingredient's list extremely carefully). Freeze immediately after layering and keep frozen until serving.