On this Independence Day, declare your independence from gluten by enjoying the explosion of rich, fudgy flavor in the Sour Cream Kapow Brownie, which just HAPPENS to be gluten-free. I dreamed up this recipe when I had a sudden recollection of my favorite doughnut from my college days: Sour Cream and Chocolate Doughnut. This tasty treat will be welcome at any July 4 picnic, and my beta-testing friends told me they’d never have guessed this was a no-gluten recipe.
- 1 box gluten-free brownie mix (I used Betty Crocker Gluten-Free)
- Egg(s), oil, butter, and/or water as called for on the box directions
- One 8-ounce tub of gluten-free sour cream (I used Daisy light)
- 1 cup of gluten-free chocolate chips (I used Ghirardelli milk chocolate chips)
- 1/8 tsp salt or 1/2 tsp sugar, optional
Mix the gluten-free box mix according to the box instructions. I used the Betty Crocker Gluten-Free Brownie mix, which calls for 2 eggs and 1/4 cup of melted butter.
Add the entire 8-ounce tub of sour cream. Make sure the sour cream is gluten-free, because not all sour creams are gluten-free. The batter will look rich, dark, thick, and absolutely heavenly. Though it will be hard, try to resist sticking your finger in there, because not all fingers are gluten-free.
When batter is completely mixed, pour it into a greased pan. I used an 11 x 7 pan and it was the perfect size to get the thickness I like. Sprinkle with your gluten-free chocolate chips.
Yum! This is close to perfection. It’s totally optional, but you may want to do as I did and evenly sprinkle a few pinches of salt or sugar (gluten-free, of course) on top of the batter before baking. (If you like salty-and-sweet together, I suggest a light sprinkling of salt. But that’s just me.)
That’s it; your batter’s done. Bake it at 350 F for about 25-35 minutes, depending on your pan size. Cool. Dive in. Make moaning noises. Forget that you’re eating a gluten-free treat. The Sour Cream Kapow Brownie, totally gluten-free, is your recipe for chocolate dessert bliss.