Gluten Free Nutty Fruit Chocolate Brownies Recipes

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BEST GLUTEN-FREE BROWNIE RECIPE (ULTIMATE FUDGY!)



BEST Gluten-Free Brownie Recipe (Ultimate Fudgy!) image

The best gluten-free brownie recipe from scratch! These brownies are soft, chewy and perfectly chocolatey. Plus they're easy-to-make! I tested this recipe dozens of times to get it just right so you'll get shiny-topped, fudgy brownies. UPDATE 7/2022! I've adjusted the recipe slightly and these brownies are better than ever. I now recommend making them in a 9x9 pan!

Provided by Erin Collins

Categories     Dessert

Time 55m

Number Of Ingredients 11

12 tablespoons salted butter (170 grams (1 1/2 sticks))
1/2 cup high quality semi-sweet chocolate chips (100 grams (I use Guittard chocolate chips))
3/4 cup brown sugar (150 grams)
3/4 cup granulated sugar (150 grams)
2 large eggs + 1 egg yolk
1 teaspoon vanilla extract
1/2 teaspoon instant coffee grounds ((optional))
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder (50 grams)
3/4 cup gluten-free 1:1 baking flour (125 grams)
1/2 cup chocolate chips ((for mixing in!))

Steps:

  • Preheat the oven to 350F. Grease a 9x9 baking dish with cooking spray and set aside. (I like this light metal pan.)
  • Cut the butter into tablespoon-sized pieces. Add the butter and chocolate chips to a large microwave-safe bowl. Microwave for 30 seconds. Stir well, microwave for another 15 seconds and then stir well again. Repeat for 15 seconds until chocolate and butter are completely melted and well-combined.
  • Add the granulated sugar and brown sugar and stir to combine. Stir in the eggs one at a time, whisking very well after each addition. Whisk in the vanilla extract and salt.
  • Mix in the cocoa powder and gluten-free flour until fully combined. Stir in the chocolate chips.
  • Pour the batter into the prepared baking pan. Smooth into an even layer. Bake for 30-35 minutes until set and a toothpick inserted into the center of the brownies comes out clean.
  • Cool the brownies to room temperature before cutting. Lift from the pan, place on a cutting board, and slice. Enjoy!

Nutrition Facts : Calories 324 kcal, Carbohydrate 39 g, Protein 4 g, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 109 mg, Sodium 295 mg, Fiber 1 g, Sugar 33 g, UnsaturatedFat 6 g, ServingSize 1 serving

GLUTEN FREE CHOCOLATE BROWNIES RECIPE - BEST EVER!



Gluten Free Chocolate Brownies Recipe - BEST EVER! image

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

100 g gluten-free plain flour
50 g cocoa powder
250 g butter (or dairy free alternative)
250 g chocolate (I use half dark and half milk (dairy free if necessary))
4 medium eggs (or 3 large eggs)
280 g caster sugar
180 g chocolate chips (I use 60g of white, milk and dark (optional))

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

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