After switching to the gluten free diet, I had cravings for baked goods like no other, especially Chocolate Chip Brownies! One craving was for brownies, and I thought I would try simply switching out the flour and testing to see how it worked. Guess what? It worked!

I was actually very surprised because I thought I would need to add more to make them the right consistency but one little switch and they worked.

I had a helper this time while I was in the kitchen, he was doing so great too helping me with all the ingredients.

Then, I handed him the cocoa!

He was headed for the bowl and somehow his hand turned and half of the cocoa missed the bowl.

Next thing I know he’s decided the cocoa is more fun to play with than to put in the mixing bowl. Of course, I thought it was so funny, I had to keep taking pictures. At this point my entire floor was covered with cocoa, it was either a laugh or cry moment.

If you have ever worked with baking cocoa you know it’s a powerful powder plus sticky. I’m sure we’ll be scrubbing this out of toes for a while!

Thankfully, daddy came in and saved the day then I got back to finishing up those brownies!

They turned out so well, I was really shocked. I used King Arthur Gluten Free All Purpose Flour as opposed to the regular wheat flour. If you are not gluten free, just go by the recipe for my Chocolate Chip Brownies.

[print_recipe]

Steps

Preheat oven to 350*.

Start by mixing together the wet ingredients then add in dry ingredients and chocolate chips. Continue blending until smooth consistency. Pour the mixture into a 9 inch greased baking dish or square brownie pan and bake for 20-25 minutes at 350*. Servings will vary on how you cut your slices.