These delicious, fudgy brownies are so good you would never guess they are gluten free! Whether you have celiac disease or a gluten intolerance, you are sure to enjoy these treats. (the kiddos will like them too!)

Almost ten years ago, I started to notice that certain foods were making me feel really ill (the realization came at a football game where I had a big draft beer and hot pretzel with cheese!!) For the next year or so, I struggled through finding out what was at the root of my issues. I was feeling run down, sluggish and bloated like Mrs. Puff from SpongeBob after eating certain meals. After a lengthy trial period, I realized it was wheat. I went to the doc to see what was really going on and much to my dismay, I left with no real answers. A few more doctors visits and testing later, it was determined that I did not have celiac disease, but a gluten intolerance had developed. From then on, I have sought after alternatives to traditional uses for wheat, flour, breads and desserts, such as brownies!!

Ingredients:

8 tbsp unsalted butter (one stick)
12 oz. semi sweet chocolate chips (one bag)
1/2 cup cocoa powder
2 tsp vanilla
2 large eggs
1 egg yolk
1 cup sugar
1/2 cup brown sugar
1/2 cup active sourdough starter discard
1 cup Gluten Free flour*
1 tsp salt

For the gluten free sourdough starter, I followed this recipe from Pinterest- https://pin.it/5NZrekA I love using King Arthur 1:1 GF flour*. It comes in handy to have your starter ready for any of your baking needs, just keep in mind that GF flour will not bake like regular flour. It is a little more dense but still has great flavor.

• Preheat your oven and cast iron pan to 350 degrees. I love the cast iron for this because you get those nice crispy edges! Alternatively, you can use a 9×9 baking dish (greased or lined with parchment paper)
• Melt the butter in a small saucepan over low heat. Add the chocolate chips, vanilla extract and cocoa powder. Stir the ingredients until the chocolate chips have melted and the mixture is smooth. Remove the saucepan from the burner and set it aside to cool down.
• In a large mixing bowl, beat the eggs, brown sugar and granulated sugar with an electric mixer for 7-10 minutes. Add the sourdough discard and chocolate mixture to the bowl beat on low until combined. Add the flour and salt and stir with a spatula until just combined. (The batter will be very thick.)
• Pour the batter into the hot cast iron or baking dish and smooth the top. Bake for 35-40 minutes.
• Allow the brownies to cool completely, unless you’re like me a really enjoy that nice warm brownie with an ice cold glass of milk! Store in an airtight container or covered with plastic wrap.

Thanks for being here! Comment below your favorite gluten free baking or cooking recipes!