I confess, I love brownies more than all other baked goods. However, because I love them so much, I’m also very picky about them. Whenever I’m at an event that has desserts, there are always brownies, but usually they turn out to box mix. While acceptable, I am never satisfied by the box brownie. Brownies are one thing I used to make as a child whenever I got the chance! These gluten-free fudge brownies are better than what I remember making in my youth.
If you love fudgy chocolate brownies, this recipe is for you. These brownies are fun easy to make (as long as you are very careful not to overmix the eggs and sugars) and you probably won’t even be able to tell that they are gluten-free.
I use the gluten-free flour recipe from The Food Philosopher for these gluten-free fudge brownies, but you could experiment with your favorite homemade blend or one of the blends that you can buy. If your blend already contains xanthan gum, leave that out of the recipe.
If you use the Food Philosopher blend recipe, absolutely buy Authentic Foods superfine brown rice flour. Annalise swears by it! I’ve tried others: nothing comes close to the results of this flour. It is competitively priced on Amazon if you can’t find it at your local supermarket. I tried grinding my own as well as using other brands of brown rice flour, but could always taste enough grit that it bothered me in the end product.
Gluten Free Fudge Brownies
|Prep:||Cook:||Yield: 12 large brownies or 24 small brownies||Total:|
These brownies are fudgy and chewy and chocolatey! I can't even tell that they are gluten-free.
- 1 cup unsalted butter
- 8 ounces bittersweet chocolate callets
- 4 eggs, room temperature
- 1 cup sugar
- 1 cup firmly packed brown sugar
- 2 teaspoons vanilla
- 3/4 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 cup gluten free flour mix
- Preheat your oven to 325 for convection or 350 for regular baking. Line a 9x12 pan with parchment. Grease the parchment and the sides of the pan that are still exposed.[TEMP]
- Combine the gluten-free flour blend, salt and xanthan gum in a small bowl and mix well.[COMBINE]
- Melt the butter and chocolate callets in the microwave in 30 second intervals until mostly melted. Stir until the mixture is a pudding consistency. Allow to cool slightly.[MICRO]
- Beat the eggs and sugars together at low speed in a stand mixer. Do not over mix. Your mixture should look runny. Mixing too long will cause the top crust to separate when you bake the brownies.[BEAT]
- Add the cooled chocolate mixture and the vanilla to the egg and sugar mixture. Blend in the flour mixture. Mix until just combined.[BLEND]
- Pour into the pan and bake for 30 minutes.[BAKE]
- Allow to cool completely in the pan before you remove to cut the brownies. [COOL]
If your eggs are cold, warm them in a bowl by running warm tap water over them. It is easy to get your eggs to room temperature quickly. When you line your pan with parchment, allow the parchment to overhang the edges of the pan. This makes it easy to lift the brownies out for cutting.
Wait for these to cool. Really! I wait a long time: overnight is perfect. If you don't have that kind of time, pop them in the freezer. Use a knife along the side edges of the pan to cut the brownies free and then pull the parchment from the pan using the overhang.
Cut the perfect brownie! Read all about how I cut these little babies.
* This recipe is modified from Nick Malgieri’s recipe in Chocolate: From Simple Cookies to Extravagant Showstoppers.