Saturday, September 1, 2007

Homemade Gluten Free Brownies

The Best Homemade Gluten Free Brownie Recipe
(as per my humble opinion)

2 sticks butter, melted
3/4 cup cocoa
2 cups sugar
4 eggs, room temperature
2 tsp vanilla
1 cup gluten free flour mixture
1/2 tsp xanthan gum
1/2 tsp salt
2 cups semisweet chocolate chunks

Preheat oven to 350. Whisk cocoa into melted butter. Stir in sugar. Add eggs one at a time, stirring well after each. Stir in vanilla. Add flour, xanthan gum, and salt. Stir in chocolate chunks.

Grease the bottom of a 9x13 pan. Pour in batter. Bake for 25-35 minutes.

Alright, these are seriously so good and gooey and chocolaty. I've had this recipe for years and it works perfectly gluten free because there is hardly any flour in it at all. The top comes out flaky, just like real brownies and they taste, well, you'll just have to make them to find out.

For the flour mixture I mix together Bette Hagman's blend of 2 cups rice flour, 2/3 cup potato starch flour, and 1/3 cup tapioca flour. I then measure out the 1 cup that I need for the recipe. Could you use all rice flour? Maybe, but I've never tried it.

The trick to making brownies that are really good is to not over beat the batter after the flour is added, just like when you're making pancakes. Stir only as much as necessary. I don't use a mixer for that reason.

Why the difference in the baking times? Because the recipe I have calls for only 25 minutes, but I always cook them for at least 30, sometimes longer. I can tell they are done when the edges look crusty and the center is set. I then let them stand on the counter for half an hour before digging in, to let them finish setting. They will fall apart when they are still warm, so if you have a problem with that, stick the pan in the fridge. But I personally love hot brownies that fall apart. Yummy.


moms said...

WOW, these are the best brownies I ever ate!!! No need to try any other mix. I added 1/2 cup of walnuts and used G-F Saco brand cocoa. My 19 year old daughter was diagnosed gluten intolerant 2 months ago while in college. Shes been asking for brownies. You made us both happy. THANK YOU sooooo much!!!

Kim Ackerman said...

I agree, these are the best brownies I've ever eaten, gluten-free or not! My husband and everyone else I've fed them to ask for the recipe. Thank you so much for posting it!!!!

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Cat said...

I'm currently going through my two-week gluten free trial period. At the age of 34, having eaten wheat and gluten my entire life, this 2 week trial seemed like an impossibility. My impression was that I would be forced to eat tasteless slop with no hope of ever eating anything good again. Thanks to your blog (and these brownies) I am more than willing to make the change...aside from the fact I feel 100 times better!