This is probably one of the most smudged up cards from my recipe box. This recipe is made at least 3-4 times a month and is a family favourite. I usually make it into Chocolate Mint Brownies with the addition of 1/8 tsp. peppermint extract in the batter and in the white frosting.
Basic Brownies~Gluten Free~Microwave
1 cup sugar (may use icing sugar or granulated)
1 tsp. vanilla extract (optional)
1/4 teaspoon salt (I have kept reducing this and usually just sprinkle a bit in)
1/2 cup canola oil
3/4 cup rice flour (I use the fine rice flour found in Oriental Markets usually)
1/2 cup cocoa powder ( I use Hersheys)
1/2 cup coarsley chopped walnuts
Sift rice flour and cocoa together. Using a hand-mixer beat together eggs, sugar, vanilla and salt. Do this for 1 minute – this is important otherwise your granulated sugar will be a bit crunchy in your brownies as they bake so quickly. Put your mixer out of reach. The next step should only be done with a wooden spoon otherwise the texture is no good. It’s true – I’ve forgotten and used the mixer and they are definitely not the same. Stir in by hand with a spoon the canola oil, then the sifted rice flour and cocoa mix. Stir in the walnuts. Spread the mixtgure into a 9’x9″ glass baking dish. In a 1000 watt microwave microwave on 80% power for 5 1/2 minutes. Take out of microwave and put a plate on top so that the center can cook a little further. It is normal for the center to be a bit soft – save that piece for those who like gooey, moist brownies. Let the brownies get completely cold and then frost either with chocolate frosting or with our favourite peppermint frosting.
Peppermint Frosting to make this recipe into Chocolate Mint Brownies.
2 tablespoons butter
1 cup icing sugar
1 tablespoon cream or milk
1/8 teaspoon peppermint extract
Method: You may use your handmixer again. Mix all the above ingredients together and spread on cold brownies. Chill in fridge while you make the chocolate drizzle.
1/4 cup chocolate chips
1heaping tablespoon butter.
Place the chocolate chips and butter in a small glass dish. Heat on low for a very short time in the microwave – like 10 seconds or so. Take out and stir. When you stir the warmed, melted butter into the choc.chips they choc.chips will melt. If not, microwave on low another 10 seconds. Drizzle this over the white peppermint frosting and chill again. Slice into squares. The brownies can last for a week covered in the fridge or longer in the freezer. However, they usually do not last that long at our home. Enjoy.