SIMPLE GLUTEN-FREE BROWNIES
Delicious gluten-free brownies that are quick and easy to make!
Provided by cisacke
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 55m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line an 8-inch square baking dish with parchment paper.
- Beat sugar and butter together in a large bowl with an electric mixer until light and creamy. Beat in eggs until smooth. Stir in ground almonds, melted chocolate, cocoa powder, baking powder, and vanilla extract. Fold chocolate chips into the batter.
- Pour batter into the baking dish.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Cool for 10 minutes on a wire rack before cutting into squares.
Nutrition Facts : Calories 199.3 calories, Carbohydrate 21.8 g, Cholesterol 38.6 mg, Fat 12.7 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 6 g, Sodium 66.3 mg, Sugar 19.8 g
GLUTEN-FREE BROWNIES
Looking for the perfect gluten-free brownie recipe? Look no further! Try these amazing chocolate brownies that melt in your mouth. No need for fancy gluten-free flours or blends, these brownies just use cornstarch. Enjoy!
Provided by Fioa
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch square baking dish.
- Combine sugar, butter, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.
- Combine cornstarch, cocoa powder, and salt in a bowl and sift over the sugar-butter mixture. Beat in slowly with a wooden spoon or spatula until all ingredients are well incorporated. Fold in chopped chocolate and let batter rest for 5 minutes. Pour brownie batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 20 minutes. Remove from oven. Let cool completely before cutting into squares, about 15 minutes.
Nutrition Facts : Calories 249.2 calories, Carbohydrate 32.8 g, Cholesterol 55.5 mg, Fat 13.6 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 8 g, Sodium 84.6 mg, Sugar 15.1 g
MY FAVORITE GLUTEN FREE BROWNIES RECIPE FROM SCRATCH!
My Favorite Gluten Free Brownies Recipe From Scratch (GF): the best gluten free brownie recipe yields a firmer brownie that's rich & dense, packed with melty chocolate chips! Dairy-Free.
Provided by Demeter | Beaming Baker
Categories Dessert
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
- In a medium bowl, sift together all the dry ingredients. I highly recommend using oat flour; however, if you cannot, use this brand of gluten free all purpose flour-it has the closest final result to GF oat flour.*
- In a large bowl, whisk together all the wet ingredients, until well mixed.
- Add the dry mixture to the wet mixture. Whisk as long as you can. Switch to folding with a rubber spatula until no flour patches remain. Fold in chocolate chips.
- Transfer batter into prepared baking pan. Using the rubber spatula, smooth into an even layer.
- Bake for 17-23 minutes. Mine took 20 minutes.
- Place pan onto a cooling rack. Allow brownies to cool for about 30 minutes in pan, until firm. Pinch the edges of the parchment paper, lifting brownies out of the pan. Transfer onto a cooling rack to cool until completely cool, about 1-2 hours. Slice and enjoy! Storing instructions below.
GLUTEN-FREE BROWNIES
No one seems to agree on the ideal brownie. Should it be fudgy, like ganache? Or dry and flaky, like cake? This version might not be your brownie ideal, but it works for us. The brownies have a crackling crust on top and crisp edges that disappear into a fudgy center. Oh goodness, yum. The secret weapon here is teff flour. Teff has a faint taste of chocolate and hazelnuts, so if you add both to the brownie, the entire flavor jumps out in joy. Because teff is the finest flour in the world, these brownies have not one hint of graininess to them. Technically, because teff is a whole-grain flour, these are whole-grain brownies, which makes them a tiny bit healthier than the boxed-mix brownies. We won't tell anyone if you won't.
Provided by Shauna Ahern
Categories dessert
Time 1h15m
Yield About 2 dozen brownies
Number Of Ingredients 8
Steps:
- Prepare to bake. Preheat the oven to 350 degrees F. Line an 8-inch baking pan with 2 pieces of parchment paper, going opposite ways, leaving enough paper to cover the sides and hang over the edges. Grease the paper. Melt the butter and chocolate. Put the butter and chocolate in a microwave-safe bowl. Microwave for 1 minute. Whisk together the melted butter and chocolate. If there are any remaining chunks of chocolate, microwave for 30 seconds more. Stir well.
- Make the batter. Let the butter-chocolate mixture sit until it is cool to the touch. Add the sugar and stir until it is dissolved. Add the eggs, one at a time, stirring between each addition. Stir in the vanilla. Add the teff flour and stir the batter thoroughly with a rubber spatula for at least 1 minute. Toss in the hazelnuts and chocolate chips and stir until just combined.
- Bake the brownies. Pour the batter into the prepared pan and spread it evenly into the corners. Bake until the edges have begun to pull away from the pan and the center is just starting to set, 20 to 25 minutes. Cool the brownies in the pan for at least 15 minutes. Using the overhanging parchment as handles, lift the brownies out of the pan; cool the brownies on a cooling rack. Remove the parchment and dig in.
SCRATCH BROWNIES
Everyone has a favorite brownie recipe or, more likely, makes brownies from a mix. This recipe is so easy that you can forgo the expensive mixes and make these from items in your pantry. This recipe is from "The Betty Feezor Show," a North Carolina home economics television program that ran from the 1950s until Betty's untimely death in the late 1970s.
Provided by D. Todd Miller
Categories Dessert
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Cream butter (or margarine) and sugar. This works well with a mixer, but you can do it by hand.
- After creaming, switch to a spoon for mixing. Brownies tend to get tough if worked too much. Add the vanilla and eggs and mix just until smooth.
- Pour in cocoa powder and flour. Again, mix until smooth and lumps are broken up, but don't overmix or work the batter too much.
- At this point, if you want to add extras such as nuts, raisins, or chocolate pieces, just fold those in easily.
- Bake for 18-20 minutes in 2 pans size 8 inches by 8 inches. You can use a larger pan like the 9 x 9 and cook for a little longer, 25 to 30 minutes at 350 degrees F. If you use a single pan, then the Scratch Brownies are thicker.
Nutrition Facts : Calories 433.7, Fat 20.2, SaturatedFat 12.4, Cholesterol 86, Sodium 178.1, Carbohydrate 61.6, Fiber 2.1, Sugar 40.1, Protein 4.9
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GLUTEN-FREE BROWNIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (204)Calories 171 per servingTotal Time 53 mins
- Preheat the oven to 350°F. Grease an 8" square pan or 9" round pan; either should be at least 2" deep., Place the sugar, butter, and salt in a microwave-safe bowl or saucepan.
- Heat over medium heat, stirring with a heatproof spatula until the butter melts and the mixture lightens in color.
- This step helps melt the sugar, which will give the brownies a shiny crust., If you've heated the sugar and butter in a saucepan, transfer the mixture to a bowl; otherwise, just leave the hot ingredients right in their microwave-safe bowl.
- Blend in the vanilla and cocoa, then add the eggs and mix until shiny., Blend in the flour and the baking powder.
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