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A tower of gluten-free chocolate fudge brownies with a sprinkle of icing sugar

Gluten-Free Fudge Brownies

by Sandra - Fun Without Gluten
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.
5 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Chocolate cooling down time 10 mins
Total Time 1 hr 10 mins
Course baking, Dessert, Kids' Snacks
Cuisine American
Servings 16 large portions

Equipment

  • Stand mixer, or
  • Electric hand mixer

Ingredients
  

  • 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)

Instructions
 

  • 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.

Notes

  • 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.
Keyword gluten-free baking, gluten-free brownies, gluten-free chocolate fudge brownies
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