Gluten Free Fudge Brownies Food

EASY FUDGY GLUTEN FREE BROWNIES

Steps:

• Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang.
• In a large mixing bowl, add melted butter and sugars and gently whisk together. Add vanilla extract and stir.
• Add the eggs, one at a time, stirring in-between, then sift in the cocoa powder and flour. Stir until just combined. Add chocolate chips.
• Pour the brownie batter in the prepared tin and place in the oven. Bake brownies for approximately 30-35 minutes or until they no longer wobble in the middle.
• Leave in tin and transfer to a wire rack to cool completely. These brownies are quite fragile so if you can, transfer to the fridge for an hour before cutting into squares to serve.

GLUTEN-FREE FUDGE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and grease an 8x8 inch square baking dish.
• Stir together the gluten-free baking mix, cornstarch, white sugar, brown sugar, cocoa powder, and baking soda in a bowl, sifting with a fork to remove lumps. Pour in the eggs and melted margarine, and mix with a large spoon or electric mixer on low until the mixture forms a smooth batter, 3 to 5 minutes. Scrape the batter into the prepared baking dish.
• Place a sheet of aluminum foil on the oven rack to prevent spills as the brownies rise, then fall during baking. Bake until a toothpick inserted in the center of the brownies comes out clean, 40 to 45 minutes.

GLUTEN-FREE BON APPETIT COCOA FUDGE BROWNIES

Steps:

• Preheat oven to 325 degrees.
• Melt butter over low heat. Remove from heat and allow to cool slightly (5 minutes).
• Stir in sugar, cocoa powder, and salt.
• Whisk in eggs and vanilla.
• Add rice flour, tapioca flour, and corn starch one at a time, whisking well after each addition.
• Add walnuts or pecans if desired.
• Spread into greased 8x8" square baking pan.
• Bake for 25 to 30 minutes or until toothpick inserted near center comes out with just a few sticky crumbs on it.
• *Although these brownies are great warm, I prefer them cooled down, chilled, and then cut into small squares. Seems like the flavors come out better that way.
• ***These are rich enough that you really can cut them into 16 pieces, but let's be realistic - I cut 8.

GLUTEN-FREE BROWNIES

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.

FUDGY GLUTEN-FREE TEFF BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
• Combine chocolate and butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
• Whisk 1 cup plus 1 tablespoon sugar and vanilla extract into melted chocolate mixture. Add eggs, one at a time, mixing well after each addition. Sift 1/2 cup plus 1 tablespoon teff flour and cocoa powder over mixture and mix well until all ingredients are incorporated into a smooth batter. Pour batter into prepared baking dish.
• Bake in the preheated oven until a skewer inserted into centre of brownies comes out clean, about 40 minutes. Allow to cool for 10 minutes before slicing into squares.