Beckys Brownies Recipes
GLUTEN FREE CHOCOLATE BROWNIES RECIPE - BEST EVER!
Gluten free chocolate brownies recipe using 6 ingredients. Super easy to make for beginners & so fudgy and chocolatey. Simple to make low FODMAP/dairy-free! See the blog post above on how to adapt this to be dairy-free, vegan or low FODMAP.
Provided by Becky Excell
Time 55m
Number Of Ingredients 7
Steps:
- Preheat your oven to 160C Fan / 180C and prepare a 9x9inch square tin with non-stick baking paper.
- Melt together your butter and chocolate in a microwave or over a bain marie until completely melted. Mix together and leave out to cool down to just warm / room temp.
- Sieve together your cocoa powder and gluten free flour in a bowl. Mix briefly until combined, put to one side.
- In another bowl crack 4 medium eggs (or 3 large eggs) and pour in your caster sugar. Beat together (I use an electric hand whisk) until paler in colour and almost a little frothy.
- Once the chocolate and butter mixture is cooled to room temp, pour it into your egg/sugar mixture. Fold it in with a spatula - it will initially marble and then turn super chocolatey.
- Next fold in the your gluten free plain flour and cocoa powder mix. Ensure it's fully folded in.
- Fold in your chocolate chips, if using.
- Pour/spoon your brownie mixture into your prepared tin and smooth it over so it's even and level.
- Bake for about 35-40 minutes. The brownies will wobble slightly upon removing from the oven but will firm up as they cool. If you want them even more gooey, cook for 5 minutes less, if you want a firmer brownie, cook for slightly longer. I find with brownies all ovens seem to really vary.
- Its really important to allow your brownies to cool completely before removing from the tin and slicing them. I find they firm up even more after slicing.
- Serve as a treat at room temperature or warm with some ice cream as dessert. Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 499 kcal, Carbohydrate 55 g, Protein 6 g, Fat 30 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 105 mg, Sodium 181 mg, Fiber 3 g, Sugar 42 g, UnsaturatedFat 9 g
ULTIMATE FUDGY BROWNIES
Coffee granules enhance the chocolate flavor in these amazingly fudgy brownies. Add chocolate chips to the batter and you've got some seriously irresistible treats. -Sarah Farmer, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. Line a 9-in. square baking pan with parchment, letting ends extend up sides. In a large heavy saucepan, combine sugars, butter, water and, if desired, coffee granules; bring to a boil, stirring constantly. Remove from heat; add 1-3/4 cups chocolate chips and stir until melted. Cool slightly., In a large bowl, whisk eggs until foamy, about 3 minutes. Add vanilla; gradually whisk in chocolate mixture. In another bowl, whisk flour, baking soda and salt; stir into chocolate mixture. Fold in remaining chocolate chips., Pour into prepared pan. Bake on a lower oven rack 40-50 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack., Lifting with parchment, remove brownies from pan. Cut into squares.
Nutrition Facts : Calories 344 calories, Fat 18g fat (10g saturated fat), Cholesterol 67mg cholesterol, Sodium 197mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
BECKY'S BROWNIES
I know there's a million brownie recipes out there but my cousin's recipe is fantastic and I had to share. I posted ingredients for a 13x9 inch pan but if you want to use a 8x8 pan, just half the recipe. Follow same instructions.
Provided by Julie
Categories Bar Cookie
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Grease and flour 13x9 inch pan. Preheat oven to 350.
- Melt shortening. Add cocoa.
- Mix eggs and sugar. Add to shortening mixture.
- Mix dry ingredients and add to shortening mixture. Add chocolate chips.
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 370.6, Fat 19.2, SaturatedFat 5, Cholesterol 70.5, Sodium 248.3, Carbohydrate 47.1, Fiber 1.3, Sugar 33.6, Protein 4.2
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- Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside.
- In a microwave-safe bowl, combine the butter and 2 ounces of chopped chocolate. Melt in 30 second increments, whisking after each, until completely smooth. Whisk in the sugar until completely combined, then whisk in the eggs and vanilla. The batter will be light brown and a little dull looking.
- Add the cocoa powder, flour, salt, remaining 2 ounces of chopped chocolate and the chocolate chips. Fold it all together with a rubber spatula or wooden spoon. Batter will be very thick. Spread evenly into prepared pan.
- (See note about how to tell if brownies are done in the post above.) Bake for 30 minutes, then test the brownies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. My brownies take 31-32 minutes.
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- In a stock pot, melt the butter and sugar over low to medium heat, stirring constantly. Once fully melted, set aside and let cool completely. Beat in an egg once completely cool.
- In a large bowl combine the dry ingredients. Stir in the melted sugar mixture as well as the vanilla. Mix well. Add the nuts, chocolate chips and optional coconut.
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