This is my first stab at creating a gluten free brownie recipe. It turned out very chewy, just what I had in mind. They are not cake-like at all. I used potato starch in this one. Next time I may try using almond flour just because I love the taste of it, but this time I add some ground nuts. You can use your favorite nuts. I not only enjoyed the brownies, but I really liked the fact that there was not a lot of mess to clean up as I went along.
A chewy gluten free brownie recipe and when your road seems rocky, add marshmallows!
- 3/4 cup gluten free chocolate, melted (I used milk chocolate morsels.)
- 1 1/4 cups sugar
- 1 stick unsalted butter (or dairy-free buttery spread - some contain soy or corn)
- 2 large eggs
- 2/3 cup potato starch
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- 1 teaspoon organic vanilla extract
- 1 cup gluten free semi chocolate chips (or dark chocolate)
- Preheat oven to 350°F.
- Lightly oil a 9” x 9” non-stick baking pan.
- Melt 3/4 cup chocolate morsels and butter in a medium sized sauce pan on medium-low heat.
- Add brown sugar and stir until melted.
- Beat eggs; add to mixture; and stir until well incorporated.
- Remove from heat; add potato starch; and stir.
- Stir in walnuts and pecans.
- Cool the brownies in the refrigerator for about 5 or 10 minutes so that the next batch of chocolate chips do melt right away. Do not allow the mixture to harden.
- Stir in vanilla and 1 cup semi-sweet chocolate morsels.
- Pour into baking pan.
- Bake 35 - 40 minutes or until a toothpick comes out slightly sticky.
- Allow the brownies to cool before cutting.
- You may serve the brownies as is or with whipped cream.
I made this recipe with 1-1/4 cups brown sugar and I did not like the taste of the brown sugar. I made it again with white sugar and it came out great! (brown sugar pictured above)