BEST GLUTEN-FREE BROWNIE RECIPE (ULTIMATE FUDGY!)
The best gluten-free brownie recipe from scratch! These brownies are soft, chewy and perfectly chocolatey. Plus they're easy-to-make! I tested this recipe dozens of times to get it just right so you'll get shiny-topped, fudgy brownies. UPDATE 7/2022! I've adjusted the recipe slightly and these brownies are better than ever. I now recommend making them in a 9x9 pan!
Provided by Erin Collins
Categories Dessert
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350F. Grease a 9x9 baking dish with cooking spray and set aside. (I like this light metal pan.)
- Cut the butter into tablespoon-sized pieces. Add the butter and chocolate chips to a large microwave-safe bowl. Microwave for 30 seconds. Stir well, microwave for another 15 seconds and then stir well again. Repeat for 15 seconds until chocolate and butter are completely melted and well-combined.
- Add the granulated sugar and brown sugar and stir to combine. Stir in the eggs one at a time, whisking very well after each addition. Whisk in the vanilla extract and salt.
- Mix in the cocoa powder and gluten-free flour until fully combined. Stir in the chocolate chips.
- Pour the batter into the prepared baking pan. Smooth into an even layer. Bake for 30-35 minutes until set and a toothpick inserted into the center of the brownies comes out clean.
- Cool the brownies to room temperature before cutting. Lift from the pan, place on a cutting board, and slice. Enjoy!
Nutrition Facts : Calories 324 kcal, Carbohydrate 39 g, Protein 4 g, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 109 mg, Sodium 295 mg, Fiber 1 g, Sugar 33 g, UnsaturatedFat 6 g, ServingSize 1 serving
GLUTEN-FREE BROWNIES
These rich, fudgy chocolate brownies are gluten free. Serve with a scoop of vanilla ice cream for dessert, or leave to cool before storing in an airtight container for an afternoon treat
Provided by Esther Clark
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm non-stick tin with butter and line the base with non-stick baking parchment.
- Fill a small saucepan a third full with water, bring to a simmer and put a snug-fitting heatproof bowl on top of it. Add the butter and chocolate and gently melt over a low heat, stirring occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little.
- Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa and salt. Finally, fold through the chocolate chunks. Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30-35 mins.
- Leave to cool a little in the tin before cutting into 12 squares.
Nutrition Facts : Calories 515 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 37 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.34 milligram of sodium
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