There is nothing on earth quite like a hot fudgy brownie topped with vanilla ice-cream. Luckily they are wonderfully easy to bake gluten and dairy free! For dairy free just top with a scoop of So Delicious Coconut Milk Ice Cream- Vanilla Bean flavor.
Preheat oven to 375 degrees and line a 13×9 inch baking pan with parchment paper or grease.
Melt and set aside: 3 ounces unsweetened chocolate (I use Baker’s brand), 3/4 cup butter or Earth Balance Soy and Dairy Free Margarine. Break up the chocolate and place in a microwave safe bowl or place in the top of a double boiler for stove top melting. Add the butter/margarine and cook for 2.5 minutes on half power. Allow to sit for a few minutes and then stir. If using the stove top double boiler heat on medium high heat stirring constantly until melted.
In a mixing bowl: blend together 2 cups of granulated sugar, (evaporated cane juice is best), 3/4 cup Julie’s All Purpose Flour (see Flour page) or other GF Blend, 1 Tablespoon coconut flour, 3 Tablespoons of GF Oat Flour (See http://www.MontanaGlutenFree.com ), Optional: 1/2 to 1 cup of chopped nuts or peanut butter chips
Beat: 3 eggs and add with the cooled and melted chocolate to the flour mix. Stir until all ingredients are incorporated.
Pour batter into lined or greased pan and spread to cover bottom of pan. Bake for 30-35 minutes at 375 degrees.
Julie Bakes Gluten Free 