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 just added some chopped 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.
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Chewy Gluten Free Brownie Recipe
51
Yield: Serves 9
A chewy gluten free brownie recipe and when your road seems rocky, add marshmallows!
Ingredients:
3/4 cup gluten free chocolate, melted (I used milk chocolate morsels.)
1-1/4 cups sugar
7 tablespoons 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 (optional)
1/2 cup chopped pecans (optional)
1 teaspoon organic vanilla extract
1 cup gluten free semi chocolate chips (or dark chocolate)
Instructions:
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.
Tips
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)