Best Gluten Free Brownies Ever!
Whether you like your brownies cake-like or fudgy, you'll love these chewy & decadently moist chocolate treasures. The best gluten free brownies ever!
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Ingredients
- 2 ounces unsweetened chocolate nondairy = 100% cacao baking squares
- 1/2 cup chocolate chips dairy or nondairy, e.g. Enjoy Life®
- 8 Tbs. butter or nondairy alternative Earth Balance® Buttery Sticks
- 1 cup granulated sugar
- 2 teaspoon pure vanilla extract
- 2 large eggs or egg substitute of choice see Free for All Cooking or my article on egg substitutions
- 1/4 cup black coffee prepared (or milk of choice)
- 2/3 cup 90 grams gfJules® All-Purpose Gluten-Free Flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder omit for fudgiest brownie texture
- 3/4 cup Dark Morello pitted & drained (optional)
Instructions
- Preheat oven to 325ºF (static).
- Arrange a sheet of parchment paper or aluminum foil in an 8 x 8-inch baking pan, pressing to cover the bottom and up the sides.
- If using aluminum foil, lightly spray with cooking oil. This step will make it easier to remove the brownies from the pan by pulling up on the paper or foil and leaving behind a clean pan.
- Prepare a double boiler or a medium-size pan filled with 1 inch of water, with a slightly smaller pan sitting on top of the pan with water. Boil the water in the bottom pan, then cut the flame back to low-medium and add the chocolates and butter to the top pan over the simmering water. Stir and remove from heat when melted.
- In a separate bowl, whisk together the sugar and vanilla, then stir in the eggs, one at a time. If using an electric mixer, beat for 6 minutes on high; the mixture will be lighter in color and texture after 6 minutes.
- Finally, add in the coffee and continue to whisk until mixture is completely smooth. Add to the melted chocolate mixture.
- In a large bowl, whisk to combine the gfJules™ Flour, salt, and baking powder. Stir into the melted chocolate-sugar pot until combined. Gently fold in the cherries, if using. Do not mix further -- only mix until combined.
- Pour the batter into the prepared pan and bake for 35–45 minutes, or until a toothpick or cake tester inserted in center comes out with only a few wet crumbs (not totally clean, or they’ll be overcooked!).
- As a rule, brownies are much better on the un-done side, as opposed to the overdone side.
- Cool brownies in the pan on a wire rack for 5 minutes. Lift the brownies from the pan by pulling up on the paper or foil. Completely cool brownies on a wire rack.
- Cut into squares with a plastic knife or pizza cutter for cleanest cuts.
Video
Notes
For fudgier brownies, do NOT add baking powder and do NOT over-mix this batter after the flour is added added or it will add too much air and create cakier gluten free brownies.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.