Gluten-Free Brownies – a good start to gluten-free baking!
Brownies are very forgiving in the gluten-free kitchen. They don’t need to rise, stick together to form a shape nor require that much flour. If you are new to baking, this recipe is a good start as it also doesn’t require any special binders such as xanthan gum. The eggs do all the binding in this recipe.
How to make perfect brownies
- Source a good quality dark chocolate with at least 70% cocoa content.
- Don’t over-mix when folding the flour into the chocolate & egg mixture. Stop as soon as the last strands of flour disappear while folding.
- Don’t overcook your brownie. It may take a few attempts to get to know your oven temperature and master the perfect timing for gooey, fudgy, just-right brownies. There is nothing worse than a brownie brick!
Gluten-Free Fudge Brownies
These chocolate brownies are fudgy and rich to have on their own or warmed up with a big scoop of vanilla ice cream. No special binders or baking powders are needed in this recipe, as the eggs do the binding here.
- Stand mixer, or
- Electric hand mixer
- 250 g unsalted butter, cut into small pieces
- 300 g good-quality dark chocolate with 70% cocoa content
- 300 g caster sugar
- 200 g brown sugar
- 5 eggs
- 1 tsp vanilla essence
- 150 g store-bought or homemade gluten-free plain flour
- 200 g almond meal (store-bought or process finely 200g whole almonds unpeeled)
- Melt the butter and chocolate in a bowl over some simmering water. Leave to melt without stirring until the end. Remove from the stove to cool down slightly for 10 mins.
- Line a square cake tin measuring approx. 24 cm x 24 cm with baking paper, slightly overlapping the sides.
- Preheat the oven to 180°C/350°F.
- Beat the eggs with the sugars, until it turns pale and creamy.
- Add the vanilla essence. Beat briefly.
- Slowly pour the chocolate mixture while the egg mixture is mixing.
- Mix the plain flour and almond meal in another bowl. Fold this gently into the chocolate & egg mixture, until just incorporated. It is important to not over-mix.
- Pour the brownie batter into the lined baking tin and smooth the mixture out towards the corners and sides of the pan.
- Bake the brownies for 30 mins.
- Turn down the oven to 170°C/325°F and bake for a further 10 mins.
- Test to see if it is ready by inserting a toothpick into the centre of the brownies. It should come out slightly sticky and feel firm to the touch. There should be a nice crackled appearance on the top of the brownies. Don’t worry if the edges look slightly over-cooked, this is normal and can be cut away later.
- Allow to cool for 20 mins in the tin before lifting the overlapping baking paper and transferring it to a wire rack or wooden board.
- Once cool to the touch, slice the brownies into equal portions.
- Keeps for 3 days in an airtight tin either at room temperature or chilled (especially during warm weather)
- Suitable to freeze. Separate each brownie with a small piece of baking paper to prevent them from sticking together
VARIATIONS:The list of add-ins is endless in brownies. Add either chopped or whole nuts, tiny marshmallows, dried cranberries, white chocolate chunks, shredded coconut or dates, just to name a few.
Tried this recipe?Let us know how it was!
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