Gluten-free Chocolate Brownies



Listen to the Big Blend Radio interview with Ruth Milstein, author of the Gourmand award-winning recipe book ‘Cooking with Love: Ventures into the New Israeli Cuisine,’ explains how to make her gluten-free poppy seed chocolate brownies, and her husband Howard Milstein, shares wine pairing advice.

Ruth’s Brownie Recipe
This delectable brownie recipe oozes with chocolate fudge from its moist insides. A brownie you will not forget easily! Makes 10 servings
In a 7 x 11 x 2-inches Pyrex pan:

4 ounces dark chocolate

⅔ cup of olive oil

3 large eggs

½ cup honey

1 cup 3.9 ounces natural apple sauce

2 ounces ground poppy seed

4 tablespoons cocoa powder

½ teaspoon baking soda


In a bowl that fits the microwave put the chocolate and the oil and melt for a few seconds. Set aside and let the mixture cool.

In a second large bowl using a fork whip the eggs for a minute; add the honey and apple sauce; mix gently.  Add in the chocolate-oil mixture and mix.

In a small bowl place the poppy seed, cocoa powder and the baking soda. Mix and fold it into the large bowl mixture.

Pour the mixture into the Pyrex pan. Bake in a 350° pre-heated oven for 25 minutes until a wooden skewer inserted in the center comes out clean.

Take out of the oven and cover with aluminum foil and let sit for half an hour before slicing the cake. 

Ruth Milstein

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