Gluten Free Egg Free Brownies Recipes

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GLUTEN FREE BROWNIES RECIPE



Gluten Free Brownies Recipe image

You are going to fall in love with these gluten-free brownies, this recipe is seriously the best!

Provided by Becky Hardin - The Cookie Rookie

Categories     Dessert

Time 35m

Number Of Ingredients 9

1¼ cups Bob's Red Mill 1:1 Gluten Free Flour (185 grams)
½ teaspoon coarse kosher salt
¾ teaspoon Bob's Red Mill Baking Powder (3 grams)
12 tablespoons unsalted butter (170 grams, cut into 1 inch pieces (1½ sticks))
6 ounces unsweetened chocolate (170 grams, finely chopped)
2¼ cups granulated sugar (450 grams)
4 large eggs (200 grams)
1 tablespoon pure vanilla extract (12 grams)
1 cup semisweet chocolate chips (170 grams)

Steps:

  • See note before starting. Adjust oven rack to middle position. Preheat oven to 325°F.
  • Cover a 13x9-inch baking pan with two folded sheets of aluminum foil - the first sheet will go across one way and the second sheet should go the length of the over way and be perpendicular to the first sheet. Cut the foil long enough to hang over all edges by 3 inches. The foil will be used to lift the cooked brownies from the pan. Spray the foil-lined pan with nonstick cooking spray.
  • In a medium bowl, combine the flour, salt, and baking powder. Whisk well.
  • Melt the butter in a large heatproof bowl. Add chopped chocolate and stir until completely smooth and incorporated. If necessary, gently heat the chocolate/butter mixture, on HIGH, in 10-second increments, until chocolate is melted. Stir often.
  • When the chocolate mixture is smooth, gradually whisk in the sugar. Add eggs, one at a time, until thoroughly combined. Add vanilla and whisk again.
  • Add flour mixture in three additions. Fold gently with a rubber spatula after each addition, until batter is smooth and fully incorporated. Stir in the chocolate chips.
  • Transfer the batter to the prepared pan, spreading it into the corners and smoothing the surface.
  • Bake 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  • Transfer brownies to a cooling rack and cool to room temperature. Remove cooled brownies from the pan by lifting the foil overhang. Cut into 2-inch squares and serve.

Nutrition Facts : Calories 471 kcal, Carbohydrate 59 g, Protein 6 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 93 mg, Sodium 154 mg, Fiber 5 g, Sugar 44 g, ServingSize 1 brownie, TransFat 1 g, UnsaturatedFat 9 g

EGG-FREE BROWNIES



Egg-Free Brownies image

Need brownies but don't have eggs? These gooey, fudgy, homemade egg-free brownies contain no weird ingredients, but they're perfect for egg-allergies and budget-friendly baking. Recipe adapted from the MOMYS Cookbook

Provided by Steph Jenkins

Categories     Egg-Free Recipes

Time 45m

Number Of Ingredients 11

1/3 cup flour, (white, whole wheat, and spelt all work)
1 cup water
1/2 cup butter or oil, (coconut oil or palm shortening work great)
2/3 cup cocoa powder
1 3/4 cup sugar*
1/2 tsp salt
1 tsp vanilla
2 cups flour
2 1/2 tsp baking powder
1-2 cups dark or semi-sweet chocolate chips, to taste, (optional)
1/2 cup walnuts, chopped, (optional)

Steps:

  • Preheat oven to 350 F.
  • In a small saucepan, use a whisk to stir together 1/3 cup flour and 1 cup water. Heat saucepan over medium heat, stirring frequently and cooking until mixture grows as thick as muffin batter (maybe a little thinner).
  • Remove pan from heat and use a rubber spatula to scrape flour and water into a large mixing bowl. Set aside and let it cool completely.
  • Place butter in the saucepan over medium-low heat. When the butter melts, remove the pan from the heat and stir in cocoa powder until the mixture is smooth with no lumps.
  • Remove saucepan from heat and set aside.
  • Add sugar, salt, and vanilla to the flour and water mixture in the large bowl. Beat or stir together until smooth.
  • Add cocoa and butter to the mixing bowl and stir to combine.
  • In a medium-sized mixing bowl, stir together flour and baking powder.
  • Add flour mixture to the large mixing bowl and stir together.
  • Pour batter into a greased 9x13-inch baking pan.
  • Bake for 20-30 minutes, until a knife inserted in the center comes out clean. Do not overbake.
  • Cool for 15-20 minutes, then cut into squares and serve.

Nutrition Facts : Calories 139 calories, Carbohydrate 25.4 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 4.3 grams fat, Fiber 1.1 grams fiber, Protein 1.7 grams protein, SaturatedFat 2.6 grams saturated fat, ServingSize 1 square, Sodium 79 milligrams sodium, Sugar 14.7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

GLUTEN FREE CREME EGG BROWNIES



Gluten Free Creme Egg Brownies image

Gluten free Creme Egg brownies are the ultimate Easter treat, and these ones are super fudgy and gooey with a delicious crunch and gooey centre from the Creme Eggs! This recipe makes 16 squares

Provided by Sarah Howells

Categories     Dessert

Time 45m

Number Of Ingredients 10

100 g dark chocolate
100 g milk chocolate
170 g unsalted butter
250 g caster sugar
2 large eggs
2 tsp vanilla extract
90 g gluten free plain flour
40 g cocoa powder
1 tsp salt
6 Cadbury Creme Eggs

Steps:

  • Preheat the oven to 180'C. Line an 8-inch / 20cm square baking tin with baking paper and set aside. Break the chocolate into a bowl and melt over a bowl of boiling water. Once melted set aside to cool slightly while you start the rest of the recipe.
  • Melt the butter in the microwave and add to a large mixing bowl with the sugar. Using an electric whisk, mix together until combined.
  • Add the eggs and vanilla extract to the sugar/butter mix. Continue to mix with electric whisker for a minute until the mixture pales and starts to go fluffy.
  • Add the chocolate to the mix - make sure it is warm but not too hot or it will cook the eggs (not good!). Using a spatula fold the chocolate in and mix until combined.
  • Sift in the flour and cocoa powder. Add the salt and then fold the dry ingredients into the mix gently. You don't want to over mix. Once combined, pour into the lined baking tin and spread out evenly.
  • Place the brownies in the oven and bake for 15 minutes. Meanwhile, cut the Creme Eggs in half length-ways.
  • After 15 minutes remove the brownies from the oven. Gently press the Creme Egg halves into the mixture cut side up. (spread them evenly and make sure they are not pressed in too far) Place back in the oven for 15 minutes.
  • Remove from the oven and cool on a wire rack completely before cutting them up and eating them!

Nutrition Facts : Calories 302 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 square, Sodium 168 grams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

GLUTEN-FREE VEGAN BROWNIES



Gluten-Free Vegan Brownies image

These gluten-free brownies are nut-free, egg-free, and dairy-free, making them vegan and allergy friendly. I love how fudgy they are!

Provided by Megan Gilmore

Categories     Dessert

Time 40m

Number Of Ingredients 11

2 tablespoons ground flax or chia seeds
3 tablespoons water
1/4 cup pumpkin puree
3/4 cup coconut sugar
3 tablespoons coconut oil ((melted))
1/2 cup gluten-free flour blend ((I use Bob's Red Mill))
1/4 cup cacao powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon apple cider vinegar
1/2 cup dark chocolate chips ((or chopped dark chocolate))

Steps:

  • Preheat the oven to 350ºF and line a 9-inch square baking dish with parchment paper. (You can lightly grease the dish to help the parchment paper stay in place first.)
  • In a large bowl, stir together the ground chia or flax seeds and the water. This is your vegan "egg." Add in the pumpkin puree, coconut sugar, melted coconut oil, flour, cacao powder, salt, baking soda, and vinegar, and stir until a smooth batter has formed. If the dough doesn't stir easily, you can add one more tablespoon of water to help thin it out.
  • Fold in the dark chocolate, if using, then transfer the batter to the lined baking dish. Use a spatula to spread it evenly into the bottom of the pan-- it will be thicker than traditional brownie batter.
  • Bake until the center of the brownies don't jiggle, about 30 to 35 minutes. Allow the brownies to cool in the pan for at least 30 minutes before cutting into them, because they are more fragile when hot.
  • Slice into 16 squares and serve. Leftovers can be loosely wrapped and stored on the counter for up to 3 days, or keep them in an airtight container in the fridge for up to 2 weeks.

Nutrition Facts : Calories 99 kcal, Carbohydrate 13 g, Protein 1 g, Fat 5 g, SaturatedFat 4 g, Sodium 128 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

EASY EGG FREE BROWNIES (DAIRY-FREE, GLUTEN-FREE)



Easy Egg Free Brownies (Dairy-Free, Gluten-Free) image

A satisfying dessert with only 2 grams of net carbs that only takes 5 minutes to prepare. These easy to make brownies not only tastes great, they won't spike your blood sugar or bother those with a sensitivity to eggs.

Provided by Lisa MarcAurele

Categories     Dessert     Snack

Time 35m

Number Of Ingredients 11

1/3 cup coconut flour
1/4 cup cocao powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/3 cup room temperature water
1 tablespoon grass-fed gelatin
1/3 cup hot water
1/2 cup low carb sugar substitute
3/4 cup almond butter
1/2 cup coconut oil (melted)
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F and line 8x8-inch baking pan with parchment paper or grease pan.
  • Whisk together coconut flour, cocao powder, baking soda, and sea salt in mixing bowl.
  • Place 1/3 cup room temperature water in small mixing bowl and sprinkle gelatin over to soften/bloom. Allow to sit for 5 minutes.
  • Add 1/3 cup hot water to the gelatin mixture and stir with fork or whisk until gelatin is completely dissolved. Add granular low carb sweetener and beat with electric mixer until mixture is white and fluffy.
  • Add the fluffy gelatin mixture, almond butter, coconut oil, and vanilla extract into bowl with the dry cocao mix in it. Beat with electric mixer until blended.
  • Spread into prepared baking pan. Bake at 350°F for 30 minutes or until brownies set in the center.

Nutrition Facts : ServingSize 1 square, Calories 146 kcal, Carbohydrate 4 g, Protein 3 g, Fat 13 g, SaturatedFat 6 g, Sodium 114 mg, Fiber 2 g

GLUTEN-FREE BROWNIES



Gluten-Free Brownies image

Looking for the perfect gluten-free brownie recipe? Look no further! Try these amazing chocolate brownies that melt in your mouth. No need for fancy gluten-free flours or blends, these brownies just use cornstarch. Enjoy!

Provided by Fioa

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 55m

Yield 10

Number Of Ingredients 8

¾ cup white sugar
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2 eggs
¼ cup cornstarch
1 tablespoon unsweetened cocoa powder
1 pinch salt
1 ¼ cups chopped dark chocolate

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch square baking dish.
  • Combine sugar, butter, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.
  • Combine cornstarch, cocoa powder, and salt in a bowl and sift over the sugar-butter mixture. Beat in slowly with a wooden spoon or spatula until all ingredients are well incorporated. Fold in chopped chocolate and let batter rest for 5 minutes. Pour brownie batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 20 minutes. Remove from oven. Let cool completely before cutting into squares, about 15 minutes.

Nutrition Facts : Calories 249.2 calories, Carbohydrate 32.8 g, Cholesterol 55.5 mg, Fat 13.6 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 8 g, Sodium 84.6 mg, Sugar 15.1 g

GLUTEN-FREE BROWNIES



Gluten-free brownies image

These rich, fudgy chocolate brownies are gluten free. Serve with a scoop of vanilla ice cream for dessert, or leave to cool before storing in an airtight container for an afternoon treat

Provided by Esther Clark

Categories     Dessert

Time 1h

Number Of Ingredients 9

250g unsalted butter, cubed, plus extra for the tin
250g dark chocolate, roughly chopped
4 large eggs
300g golden caster sugar
½ tsp vanilla extract or paste
100g gluten-free plain flour, sieved
60g cocoa powder
½ tsp fine sea salt
150g milk chocolate, roughly cut into chunks

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm non-stick tin with butter and line the base with non-stick baking parchment.
  • Fill a small saucepan a third full with water, bring to a simmer and put a snug-fitting heatproof bowl on top of it. Add the butter and chocolate and gently melt over a low heat, stirring occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little.
  • Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa and salt. Finally, fold through the chocolate chunks. Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30-35 mins.
  • Leave to cool a little in the tin before cutting into 12 squares.

Nutrition Facts : Calories 515 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 37 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.34 milligram of sodium

GLUTEN FREE, EGG FREE BROWNIES



Gluten Free, Egg Free Brownies image

I was in the mood for some brownies, and I like simplified recipes, so this is one I adapted, and it's the closest thing to "real" brownies I've come across.

Provided by Mo2680

Categories     Lactose Free

Time 20m

Yield 1 pan

Number Of Ingredients 9

1/4 cup margarine, melted
3/4 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla
3/4 cup rice flour (I used a mix of glutenous and plain)
1/2 teaspoon gluten free baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon baking soda
1/2 cup soymilk

Steps:

  • Preheat oven to 350.
  • Melt margerine.
  • Mix dry ingredients togther.
  • Add wet ingredients and stir until well blended.
  • Put in a greased 9X9 pan.
  • Bake for 15-20 min, or until a toothpick comes out clean.
  • Enjoy!

FUDGY GLUTEN FREE BROWNIES (EGG FREE)



Fudgy Gluten Free Brownies (Egg Free) image

Provided by Laura @ Petite Allergy Treats

Time 40m

Number Of Ingredients 10

1¼ cup gluten free basic white flour blend
¼ cup tapioca flour
1¼ cup sugar
½ cup dutch processed cocoa
½ cup + 2 Tbsp milk of choice
½ cup oil
1½ tsp vanilla
¼ tsp baking soda
2 tsp guar gum
pinch of salt

Steps:

  • Combine dry ingredients except sugar and set aside. Combine milk, oil, vanilla and sugar. Mix well and allow to sit for at least 4 minutes allowing the sugar to dissolve.
  • Use a mixer to gradually combine the remaining dry ingredients. Batter will be thick.
  • Spray or line an 8x8 pan with parchment paper for easy removal. (see photo above) Evenly spread batter.
  • Bake at 350 degree F for 27 minutes. Check the center around 25 minutes. If you want an extremely gooey center take the brownies out now, for a more firm crispy brownie with a dryer texture check again at 29 minutes. The best of both worlds is at 27 minutes, overall fudgy brownie with crispy outside edges and corners-- still very moist overall. The center will remain the most moist and fudgy no matter what the time.
  • Allow to fully cool before cutting an removing from pan.

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