I have always wanted to write a cookbook on gluten free recipes that only use everyday ingredients. This gluten free brownies recipe is one recipe that I would include. I think having such recipes make the transition to a gluten free diet that much easier. I hope you enjoy this recipe as much as we have. They have a fudgy texture and makes a truly decadent dessert.
Moist, fudgy gluten free brownies using everyday ingredients - no special flour or starch, no gums, and so easy to make!
Ingredients:
- 9 oz. gluten-free semi-sweet chocolate chips (Nestle's or Enjoy Mini Chips for dairy-free)
- 6 Tablespoons unsalted butter (or Earth Balance Spread for dairy-free), cut into pieces
- 1/2 cup cornstarch (or potato starch)
- 1/4 cup gluten-free Dutch processed ( unsweetened cocoa powder (Hershey's, Ghirardelli)
- 1/4 teaspoon salt (omit if you use salted butter)
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 3/4 to 7/8 cup chopped walnuts (optional)
Instructions:
- Preheat oven to 350ºF.
- Oil an 8-inch square baking pan. If you wish to cut pretty slices that will not break, line pan with parchment paper after oiling, leaving an overhang on at least two sides; and set it aside.
- Whisk cornstarch, cocoa, and salt; and set aside.
- In a heat-proof bowl, large enough to eventually fit all ingredients, over a pan of simmering water, melt butter and chocolate and whisk together.
- Remove from heat and whisk in sugar and vanilla.
- Whisk in one egg at a time until thoroughly combined and mixture is smooth (no sugar granules showing).
- Add cornstarch mixture and stir or whisk until combined.
- Fold the nuts into the batter.
- Pour batter into the prepared pan and evenly distribute.
- Bake for about 35 minutes or until a toothpick inserted into the center comes out almost clean. (If your oven bakes uneven, turn pan around halfway through baking.)
- Transfer pan to a wire rack to cool.
- Once baked, transfer brownies to a serving plate using the overhung parchment paper; and cut into squares; or cut in pan and serve. If using a metal pan, use a plastic to knife to cut them to prevent scratches.
Tips
Use Kosher ingredients if needed.
Do you know if this recipe would work with egg subsitute, such as Ener-G? We are egg free too. Thanks!
Hi Amber,
I haven’t tried this recipe with egg replacer. However, the rule of thumb is to only use egg replacer to substitute up to 2 eggs. If you try to replace 3, expect a much heavier baked good.
Carla
Haven’t tried it yet with this recipe yet, but for others requiring two+ eggs, I sub 2 eggs with of Ener-G and for the 3rd egg (and up to a 4th, if needed!) sub banana, applesauce, or apple butter. Thank you for such tempting gluten-free recipes!
Oh I love this nothing special to use recipe!!! Could you use milk chocolate? Semi sweet makes brownies taste to dark chocolate for us.
Hi Mykel,
Any gluten-free chocolate should work. There is just more sugar in milk chocolate. Therefore, adjust it as desired.
Enjoy!
Carla