I’ve been making brownies for years, mainly because they are by far my husband’s favorite dessert. I have a secret recipe that is always a hit at every party I bring them to, and when I sold my baked goods at farmer’s markets they were my best seller. For a little over a month now we have been in quaratine due to Coronavirus (if you are reading this in the future go look it up). I’ve been wanting to bake my famous brownies, but in addition to not being able to find toilet paper during the pandemic, I also haven’t been able to find flour!
I do however, have plenty of gluten free flour on hand. I’ve made gluten-free brownies before that are also vegan, but I wanted to try something different. I decided to do a little experiment and convert my favorite regular brownie recipe to a gluten free version. The results are the best gluten free brownies ever! Even my husband couldn’t tell the difference between the “full strength” and gluten free version. I just had to share the recipe with everyone. Even if you don’t need to eat gluten free you will want to eat these brownies non-stop!
Step by Step Instructions
Mixing up these brownies is super easy. The first step is to mix together the dry ingredients (gluten-free flour, xanthan gum, baking soda and salt) together. If you already have a favorite gluten-free flour mix you can use that, just be sure to leave out the xanthan gum if your mix already has it. I like to mix up my own gluten-free flour mix using the recipe from The Allergen-Free Baker’s Handbook:
- 4 cups (18.5 ounces) brown rice flour
- 1⅓ cups (7 ounces) potato starch
- ⅔ cups (2.7 ounces) tapioca starch
- Measure out the ingredients by spooning into a cup. For best results weigh out the ingredients. Combine all ingredients in a container or a zipper top bag and mix well. The recipe can be halved, doubled, tripled etc.
Next you combine the sugar, butter and water and melt either in the microwave or in a saucepan on the stove.
Once the butter and sugar has melted you add the chocolate chips while it is still warm and let it sit for 5 minutes to melt the chocolate. Stir until the chocolate is completely melted (you can re-heat if needed). Then mix in the eggs and finally the flour mixture.
Pour the batter into a greased 8in x 8in pan and bake at 325°F for about 40 minutes or until a toothpick comes out clean.
Best Gluten Free Brownies
Ingredients
- 3/4 cup (3.6 oz) gluten free flour mix
- 3/4 tsp Xanthan gum (omit if your gluten free mix has xanthan gum)
- 1/4 tsp salt
- 1/4 tsp baking soda
- 10 Tbsp (5 oz) butter, unsalted
- 3/4 cups (5.4 oz) sugar
- 2 Tbsp water
- 1 cup (6 oz) semi-sweet chocolate chips
- 2 large (3.5 oz) eggs
Instructions
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Preheat the oven to 325°F. Spray a 8in x 8in pan with non-stick vegetable spray (preferably PAM® For Baking or Baker’s Joy), and use a pastry brush to spread it evenly.
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Sift the gluten-free flour, xanthan gum and baking soda into a mixing bowl. Add the salt, then whisk well to combine, set aside.
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Place the butter(cut into smaller chunks), sugar and water into a microwave safe bowl and microwave for 2 minutes then stir. Continue to microwave at one minute intervals until the butter and sugar have melted. Alternatively you can melt the mixture in a saucepan on the stove.
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Add the chocolate chips to the warm butter mixture and let sit for about five minutes. Stir the mixture until all the chocolate chips are melted.
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Break the eggs into a separate bowl and whisk slightly, then add them to the melted chocolate mixture. Whisk well to combine.
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Add the flour mixture to the chocolate mixture and whisk until just combined, do not over mix.
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Pour the batter into the prepared pan and bake at 325°F for 40 minutes. Allow to cool completely before cutting. Store in an airtight container for a few days, refrigerate for longer storage
Recipe Notes
- If you would rather not make the brownies gluten-free you can substitute with regular flour and omit the xanthan gum.
- Gluten-Free Flour Mix (from The Allergen-Free Baker’s Handbook)
- 4 cups (18.5 ounces) brown rice flour
- 1⅓ cups (7 ounces) potato starch
- ⅔ cups (2.7 ounces) tapioca starch
- Measure out the ingredients by spooning into a cup. For best results weigh out the ingredients. Combine all ingredients in a container or a zipper top bag and mix well. The recipe can be halved, doubled, tripled etc.
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