Gluten Free Mexican Chocolate Brownies Recipes

MY FAVORITE GLUTEN FREE BROWNIES RECIPE FROM SCRATCH!

Steps:

• Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
• In a medium bowl, sift together all the dry ingredients. I highly recommend using oat flour; however, if you cannot, use this brand of gluten free all purpose flour-it has the closest final result to GF oat flour.*
• In a large bowl, whisk together all the wet ingredients, until well mixed.
• Add the dry mixture to the wet mixture. Whisk as long as you can. Switch to folding with a rubber spatula until no flour patches remain. Fold in chocolate chips.
• Transfer batter into prepared baking pan. Using the rubber spatula, smooth into an even layer.
• Bake for 17-23 minutes. Mine took 20 minutes.
• Place pan onto a cooling rack. Allow brownies to cool for about 30 minutes in pan, until firm. Pinch the edges of the parchment paper, lifting brownies out of the pan. Transfer onto a cooling rack to cool until completely cool, about 1-2 hours. Slice and enjoy! Storing instructions below.

GLUTEN-FREE BROWNIES

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.

GLUTEN-FREE BROWNIES

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.

GLUTEN-FREE MEXICAN CHOCOLATE BROWNIES

Steps:

• Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin to make about 1 1/2 cups.
• In medium bowl, mix cereal, brown sugar and baking soda; stir in 1/4 cup melted butter until well mixed. Reserve 1/3 cup cereal mixture for topping. Press remaining cereal mixture evenly in bottom of pan. Bake 5 minutes. Cool 5 minutes.
• Meanwhile, in medium bowl, stir brownie mix, 1/4 cup melted butter and the eggs until well blended. Drop batter by small spoonfuls over baked layer. Carefully spread over baked layer; sprinkle with reserved 1/3 cup cereal mixture.
• Bake 30 to 34 minutes or until brownies look dry and set. (Brownies will be soft; do not use toothpick test). Cool completely, about 1 1/2 hours. For brownies, cut into 4 rows by 4 rows. Store tightly covered.

GLUTEN-FREE MEXICAN CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees. Grease and line a 13 x 9 pan with parchment. Leave some overhang on parchment paper--this will help with removing brownies from pan.
• Melt butter and chocolate in double boiler until fully melted and smooth, and let cool slightly. In a stand mixer with a whisk attachment, beat chocolate mixture on low, and add sugar. Beat until sugar is fully incorporated.
• Turn speed up on mixer to medium, and add the eggs one-by-one, being sure to beat each egg into batter until fully incorporated. Stop to scrape bowl with rubber spatula to insure all ingredients are blended well. Turn on mixer to medium-high, and beat for one minute, and add in vanilla extract.
• In a separate bowl, sift together gluten-free flour, cocoa powder, salt, espresso powder, and cinnamon. With mixer on low setting, add dry ingredients to batter, beat until incorporated. Stop mixer to scrape bowl, then beat batter on medium for 1 minute.
• Pour batter into prepared pan, and bake for 45-50 minutes, until an inserted toothpick comes out with a few moist crumbs.
• Cool pan fully (about 2 hours), then chill in refrigerator for at least 2 hours. Turn brownies out of pan, then cut into pieces. Store in airtight container.

GLUTEN-FREE BROWNIES RECIPE

Steps:

• Set the oven to 190°C/375°F/Gas Mark 5.
• Melt the chocolate and butter, either in a bowl in a microwave oven or over a pan of hot water. Lightly beat in the eggs and vanilla extract. Add the sugar and flour to the bowl and stir to combine all of the ingredients. Spoon the mixture into the lined cake tin and level the surface.
• Bake in the centre of the oven to 40-45 mins, until just set to the touch in the centre. Remove from the oven and leave to cool in the tin for 5-10 mins. Transfer to a wire rack and leave to cool completely.
• Dust brownie with icing sugar. Cut into 24 squares to serve.