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Terri’s Killer Port Wine Brownies
The port wine in the recipe turns a good brownie into a to-die-for brownie that no one will believe is gluten-free. These brownies are the perfect rare indulgence for special occasions. They are allergy-friendly, but not diabetic-friendly or “healthy” just because they are gluten-free.
I use ghee due to a casein sensitivity and make my own from organic, grass-fed butter, but when I’m making them for my allergic grandson, I use Earth Balance Soy-Free Buttery Spread or Sticks.
The xanthan gum is a nice addition for texture, but not essential if you don’t have any.
Makes 12 to 16 brownies
- 1 package Bob’s Red Mill Gluten-Free Brownie Mix
- 3 eggs
- ½ cup butter or ghee, melted plus more for greasing the pan
- 1/2 bag of Enjoy Life semi-sweet chocolate chips
- 1/4 cup quality port wine
Preheat oven to 325°F. Grease a square 9X9” baking pan or 8X8” if you desire a thicker brownie.
Pour the brownie mix into a mixing bowl. Add the eggs, butter and wine; mix well. Stir in the chocolate chips.
Pour the batter into the greased pan and spread evenly with a rubber spatula.
Bake about 30 minutes until a toothpick comes out clean (add 5-10 minutes if using an 8X8” pan). Let cool completely before cutting.
Serve and enjoy! Freeze any leftovers for several months or share them with your neighbors, friends or coworkers so you’re not tempted to over-indulge.