I have a little secret: I used to love eating Duncan Hines brownies. I don’t know what it is about them, but they’re just so delicious and fudgy! Since I am gluten-free I can’t eat Duncan Hines anymore, but I still make brownies, just from scratch instead of a mix (which is probably healthier anyway). This recipe also uses no oil–I substitute applesauce. Your kids will never know the difference; these brownies are still chewy and delicious (if a little soft)! If your kids don’t like nuts, feel free to leave them out, and you can throw in white chocolate chips or peanut butter chips for some extra pizzazz.
Chocolate Chip Walnut Brownies
- 1 egg, beaten
- 3/4 cup brown sugar
- 1/2 tsp vanilla
- 1/2 cup applesauce
- 1/4 cup cocoa
- 1/4 cup almond meal
- 1 tsp baking powder
- 1 cup gluten free flour*
- 1/4 cup chocolate chips (dairy free)
- 1/4 cup chopped walnuts (optional)
- Preheat oven to 350 degrees and grease an 8×8 baking pan.
- Whisk together egg, sugar, vanilla, and applesauce.
- In a separate bowl, combine cocoa, almond meal, baking powder, and flour. With a whisk, stir into wet mixture until well mixed.
- Fold in chocolate chips and nuts. Pour into baking pan and bake at 350 for 20-25 minutes until brownies have risen and edges are beginning to crisp.*I like to use Bob’s Red Mill Gluten Free Wonderful Bread Mix because it’s a flour blend that already includes xanthum gum and therefore baked goods have the right texture without requiring additional ingredients.
Rella Kaplowitz started Penny Pinching Epicure in September 2009 to show that you can make gourmet, delicious food, even with food allergies and a tight budget. In her spare time, Rella loves to listen to music, read, dabble in graphic design, and she sometimes eats cereal and milk for dinner (but don’t tell her mom). Rella resides in Washington, DC.