Erics Favorite Gluten Free Brownies Recipes

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.

THE BEST GLUTEN FREE BROWNIES EVER...SERIOUSLY

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.

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 RECIPE

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.

ERIC'S FAVORITE GLUTEN FREE BROWNIES

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

FUDGY GLUTEN-FREE CREAM CHEESE BROWNIES

Steps:

• Make the cream cheese swirl:
• Using an electric mixer on high speed, beat cream cheese and sugar in a large bowl until smooth. Add egg and vanilla and beat until smooth.
• Make the brownies:
• Preheat oven to 350°F. Butter baking pan and line with 2 overlapping layers of parchment, leaving a 2" overhang on all sides. Butter parchment.
• Whisk cornstarch, cocoa powder, coffee, and salt in a small bowl.
• Combine chocolate and 6 Tbsp. butter in a large heatproof bowl set over a pot of barely simmering water, stirring occasionally, until butter and chocolate are melted and smooth. Remove from heat, then stir in sugar and vanilla. Whisk in eggs, one at a time, then whisk in cornstarch mixture until smooth, about 1 minute.
• Transfer batter to prepared pan. Dollop cream cheese mixture over batter, then swirl into batter with a knife or spatula.
• Bake brownies until a toothpick inserted into the center comes out with a few moist crumbs attached, about 30 minutes. Transfer pan to a wire rack and let cool completely. Using parchment overhang, transfer brownies to a cutting board. Cut into 4 pieces lengthwise, then 4 pieces crosswise to make 16 bars.
• Do Ahead
• Brownies can be made 3 days ahead. Store in an airtight container at room temperature.

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.