Gluten Free Bon Appetit Cocoa Fudge Brownies Recipes

GLUTEN-FREE COCOA BROWNIES

Steps:

• Preheat oven to 350 degrees and grease an 8×8x2 pan (or a 9 x 12 pan if doubling recipe) or 12 muffin tins. (You can line the pan with parchment paper so that you can easily lift out the brownies and slice them when they are done.).
• Melt butter in a sauce pan or in a 1 quart container in the microwave. Remove from heat. Add cocoa until blended, then add sugar and mix well. Add eggs, one at a time. Stir in vanilla, flour, salt & xanthan gum - do not overmix.
• Bake 25-30 minutes (less if using muffin tins).
• Cool and serve.

GLUTEN-FREE FUDGE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and grease an 8x8 inch square baking dish.
• Stir together the gluten-free baking mix, cornstarch, white sugar, brown sugar, cocoa powder, and baking soda in a bowl, sifting with a fork to remove lumps. Pour in the eggs and melted margarine, and mix with a large spoon or electric mixer on low until the mixture forms a smooth batter, 3 to 5 minutes. Scrape the batter into the prepared baking dish.
• Place a sheet of aluminum foil on the oven rack to prevent spills as the brownies rise, then fall during baking. Bake until a toothpick inserted in the center of the brownies comes out clean, 40 to 45 minutes.

GLUTEN-FREE BON APPETIT COCOA FUDGE BROWNIES

Steps:

• Preheat oven to 325 degrees.
• Melt butter over low heat. Remove from heat and allow to cool slightly (5 minutes).
• Stir in sugar, cocoa powder, and salt.
• Whisk in eggs and vanilla.
• Add rice flour, tapioca flour, and corn starch one at a time, whisking well after each addition.
• Add walnuts or pecans if desired.
• Spread into greased 8x8" square baking pan.
• Bake for 25 to 30 minutes or until toothpick inserted near center comes out with just a few sticky crumbs on it.
• *Although these brownies are great warm, I prefer them cooled down, chilled, and then cut into small squares. Seems like the flavors come out better that way.
• ***These are rich enough that you really can cut them into 16 pieces, but let's be realistic - I cut 8.

COCOA BROWNIES

Steps:

• Preheat oven to 325°F. Line an 8x8x2" glass baking dish with foil, pressing firmly into pan and leaving a 2" overhang. Coat foil with nonstick spray; set baking dish aside.
• Melt butter in a small saucepan over medium heat. Let cool slightly. Whisk sugar, cocoa, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix). Scrape batter into prepared pan; smooth top.
• Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.
• Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into 16 squares.

GLUTEN FREE BROWNIES

Steps:

• Preheat oven to 350ºF and butter and line a 9 x 13" baking pan (preferably glass or porcelain) with parchment paper and set aside.
• In a double boiler, melt the chocolate and the butter, being careful not to let the chocolate scorch. Whisk in one cup of the sugar and then remove from the heat; set aside.
• Measure all of your dry ingredients into a separate bowl and stir to combine. Set aside. In another bowl, whisk the whole eggs with the remaining cup of sugar and whip until the eggs have doubled in volume. Fold half of the egg mixture into the melted chocolate, then fold in half of the dry ingredients. Repeat with the remaining eggs and flours and whisk until smooth. Your batter is now ready.
• Pour the batter into your prepared baking dish and bake at 350ºF for 25 minutes. The top of the brownies should have a gentle crack along the perimeter.
• Allow to cool completely in the pan before lifting the brownies out by grasping the parchment paper and transferring to a cutting board for slicing.
• Makes 12-18 Brownies.
• These are fantastic with a scoop of ice cream and even better refrigerated and served with a glass of milk.

GLUTEN FREE SUGAR FREE BROWNIE

Steps:

• Preheat oven to 350°.
• Melt butter and combine with xylitol sugar, water, and vanilla.
• Add flour, cocoa powder, baking powder, nuts, chips, Mix thoroughly.
• Coat the bottom of small baking pan with butter or non-stick spray and pour in batter.
• Bake for 20 minutes or until a toothpick inserted near the center comes out clean.
• Cool completely before cutting into bars.

GLUTEN FREE BROWNIES WITH NON-CELIAC VARIATION

Steps:

• (For Non celiac version use allpurpose four and leave out xanthan gum -- ) I make this both ways.
• Measure sugar into large bowl and pour the melted margarine or butter over it. Mix it in well so that each granula of sugar is coated.
• Blend 15 1/2 ounce can of white beans in food processor until fine and fluffy. Divide in half. Use half for one batch.
• I scoop the extras into a ziploc bag and freeze it. The amount of puree vaires a little bit. So use half of what you end up with.
• Place beaten pureed beans in a large bowl.
• Beat the eggs in food processor and blend well. (For Celiac Gluten-Free recipe blend in 2 teaspoons Xanthan gum.).
• Place all ingredients in large bowl and combine. (For Celiac Gluten free version Use Bette Hagman's GF flour Blend 6 cups rice flour *for cakes and brownies use Thai or oriental rice flour from Oriental market*, 2 cups tapioca starch, 1 cup potato starch).
• Spread in a large commercial size bun pan/cookie sheet or in the bottom of 2 9x13 pans.
• Bake at 350 for 35 minutes.
• Note* for gluten free use FINE white rice flour in the GF mix so that you end up with a fine textured brownie. This is important.