Ingredients
Scale
- 1/2 cup brown rice flour
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 1 cup sugar
- 1/2 cup dark unsweetened cocoa
- 1/2 teaspoon salt
- 1/2 cup chopped dried cherries
- 2 eggs
- 1 1/2 sticks butter or margarine or 12 tablespoons, melted
- 2 teaspoons vanilla extract
For the topping:
- 1 1/2 oz. white chocolate, melted
- 1 Tablespoon fat free half & half (or regular half & half)
- About 1/4 cup chopped dried cherries
Instructions
- Preheat the oven to 350 F. Spray a square 9 x 9 x 2 inch pan with cooking spray.
- In a large mixing bowl, stir together the flours, sugar, cocoa, and salt. Toss in the cherries and stir. Stir in the eggs, butter and vanilla until well mixed. Pour the batter into the baking pan and spread it out evenly in the pan.
- Bake at 350 for 30 – 35 minutes or until a toothpick inserted in the center comes out clean.
- In a small bowl, melt the white chocolate by microwaving for 1 minute, then stir. If not melted yet, microwave another 30 seconds and stir again. Once the chocolate is melted, then stir in the half & half. Drizzle over the top of the brownies and then sprinkle with chopped cherries.
- Let cool slightly, then cut and serve.
Notes
You can easily make these “regular” brownies by substituting a cup of all purpose flour in place of the 3 special gluten free flours.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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