Makes 9-12 Brownie Squares
- 3/4 cup gluten-free all-purpose flour
- 1/4 cup brown sugar (use a little more if your chocolate chips have more than 51% cacao)
- 2 TBSP cacao powder
- 1/2 tsp baking soda
- Pinch of salt
- 1/2 cup red wine (I’ve been really enjoying this brand)
- 1/4 cup neutral flavor oil (canola oil or vegetable oil)
- 1 TBSP apple cider vinegar
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips (51% cacao)
- Preheat the oven to 325 degrees F.
- Cover the bottom of baking dish with parchment paper. You can use an 8×8 pan or a small rectangle baking pan. Just make sure your pan is not too big or the brownie will come out very thin.
- In a bowl, mix all your dry ingredients (flour, sugar, cacao, baking soda, and salt). Set aside
- Melt dark chocolate chips. I melted mine using the microwave heating up 30 seconds at a time to make sure you don’t burn the chocolate. Set aside.
- In another medium bowl, mix your wet ingredients (wine, oil, apple cider, and vanilla extract).
- Combine the wet ingredients with the dry ingredients and mix well using a whisk.
- Next, add in the melted chocolate and mix until evenly combined. You don’t need a mixer for this, just a whisk will do.
- Pour batter in baking dish and bake for 25 minutes.
- Let brownie cool for about an hour before cutting into it.
- Store brownie in the fridge in a covered container.
To decorate: after baked and cooled, powder with confectioners sugar or cacao powder.
NUTRINUT TIP: This brownie is like fine wine, it becomes even tastier on days 2 and 3. 😉