ERIC'S FAVORITE GLUTEN FREE BROWNIES
Eric says: "These are the best brownies I've ever eaten in my life. Period, full-stop. Rich, moist, and gooey with deep dark chocolate goodness. This is exactly what a dessert is supposed to be."
Provided by Malak
Categories Recipes
Number Of Ingredients 8
Steps:
- Position rack in center of oven. Preheat oven to 350°F.
- Butter an 8 inch square baking pan. Cut a piece of parchment paper to fit bottom of pan and butter paper.
- In a double-boiler (or a metal bowl set over a pot of simmering water) stir butter and chocolate until chocolate is melted. Take care not to let the metal pan touch the simmering water or your chocolate could become overheated and grainy. Remove from heat. Whisk in sugar, vanilla extract, and salt. Whisk in the eggs one at a time and then the egg yolk. At this stage, it's normal for the mixture to look a little grainy. Whisk in the flour, stirring until the mixture is smooth and shiny.
- Pour into the prepared baking pan and bake 30-35 minutes, or until a toothpick inserted in center comes out with a few moist crumbs. These are meant to be fudgy brownies, so be careful not to over bake them. I like to take them out of the oven when my tester comes out with a few crumbs adhering to it, but no streaks.
- Cool pan on a rack for about 10 minutes. Run a sharp knife between edges of brownies and pan. Cut brownies into squares with a sharp knife. The paper lining will make it easier to lift brownies out of pan.
- Makes 16 2-inch squares
THE BEST GLUTEN FREE BROWNIES EVER...SERIOUSLY
I modified an old family favorite recipe upon going gluten-free. It is easy and super yummy and naughty. If you prefer to use a premade GF flour mix instead of the flours suggested, it will work just as well.
Provided by Lindsay L.
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 45m
Yield 9
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
- Toss walnuts and chocolate chips with 1 teaspoon cocoa powder in a bowl until well coated; set aside. Mix tapioca flour, sorghum flour, teff flour, 1/3 cup cocoa powder, xanthan gum, and salt together in a separate bowl.
- Beat butter and sugar together in a separate large bowl until creamy. Stir in eggs and vanilla extract. Gradually add flour mixture to butter mixture until fully incorporated. Fold in nuts and chocolate chips. Spread batter into the prepared baking pan.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 25 minutes.
Nutrition Facts : Calories 375.3 calories, Carbohydrate 45.9 g, Cholesterol 68.4 mg, Fat 21.8 g, Fiber 4.1 g, Protein 4.8 g, SaturatedFat 10.8 g, Sodium 104.8 mg, Sugar 32.8 g
GLUTEN-FREE BROWNIES
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
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
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