Gluten Free Brownies Recipes

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MY FAVORITE GLUTEN FREE BROWNIES RECIPE FROM SCRATCH!



My Favorite Gluten Free Brownies Recipe From Scratch! image

My Favorite Gluten Free Brownies Recipe From Scratch (GF): the best gluten free brownie recipe yields a firmer brownie that's rich & dense, packed with melty chocolate chips! Dairy-Free.

Provided by Demeter | Beaming Baker

Categories     Dessert

Time 40m

Number Of Ingredients 10

1 ¼ cups gluten free oat flour - if using homemade oat flour, make sure it's very finely ground (not coarse) or this gluten free all purpose flour*
½ cup + 2 tablespoons unsweetened cocoa powder or raw cacao powder
1 teaspoon baking powder
1/3 teaspoon salt
2 tablespoons pure maple syrup
½ cup melted coconut oil
½ cup + 2 tablespoons coconut sugar
1 flax egg (1 tablespoon golden ground flaxseed + 3 tablespoons warm water, whisked together, set for 15 minutes)
2 teaspoons pure vanilla extract
¾ cup vegan chocolate chips or chopped refined sugar free chocolate

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.

SIMPLE GLUTEN-FREE BROWNIES



Simple Gluten-Free Brownies image

Delicious gluten-free brownies that are quick and easy to make!

Provided by cisacke

Categories     Desserts     Cookies     Brownie Recipes     Nut Brownie Recipes

Time 55m

Yield 16

Number Of Ingredients 9

1 cup white sugar
½ cup butter
2 large eggs
½ cup ground almonds
¼ cup melted dark chocolate
1 ½ teaspoons unsweetened cocoa powder
½ teaspoon gluten-free baking powder
½ teaspoon vanilla extract
1 cup gluten-free chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line an 8-inch square baking dish with parchment paper.
  • Beat sugar and butter together in a large bowl with an electric mixer until light and creamy. Beat in eggs until smooth. Stir in ground almonds, melted chocolate, cocoa powder, baking powder, and vanilla extract. Fold chocolate chips into the batter.
  • Pour batter into the baking dish.
  • Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Cool for 10 minutes on a wire rack before cutting into squares.

Nutrition Facts : Calories 199.3 calories, Carbohydrate 21.8 g, Cholesterol 38.6 mg, Fat 12.7 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 6 g, Sodium 66.3 mg, Sugar 19.8 g

GLUTEN FREE BROWNIES RECIPE



Gluten Free Brownies Recipe image

You are going to fall in love with these gluten-free brownies, this recipe is seriously the best!

Provided by Becky Hardin - The Cookie Rookie

Categories     Dessert

Time 35m

Number Of Ingredients 9

1¼ cups Bob's Red Mill 1:1 Gluten Free Flour (185 grams)
½ teaspoon coarse kosher salt
¾ teaspoon Bob's Red Mill Baking Powder (3 grams)
12 tablespoons unsalted butter (170 grams, cut into 1 inch pieces (1½ sticks))
6 ounces unsweetened chocolate (170 grams, finely chopped)
2¼ cups granulated sugar (450 grams)
4 large eggs (200 grams)
1 tablespoon pure vanilla extract (12 grams)
1 cup semisweet chocolate chips (170 grams)

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.

Nutrition Facts : Calories 471 kcal, Carbohydrate 59 g, Protein 6 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 93 mg, Sodium 154 mg, Fiber 5 g, Sugar 44 g, ServingSize 1 brownie, TransFat 1 g, UnsaturatedFat 9 g

GLUTEN-FREE BROWNIES



Gluten-Free Brownies image

Looking for the perfect gluten-free brownie recipe? Look no further! Try these amazing chocolate brownies that melt in your mouth. No need for fancy gluten-free flours or blends, these brownies just use cornstarch. Enjoy!

Provided by Fioa

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 55m

Yield 10

Number Of Ingredients 8

¾ cup white sugar
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2 eggs
¼ cup cornstarch
1 tablespoon unsweetened cocoa powder
1 pinch salt
1 ¼ cups chopped dark chocolate

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.

Nutrition Facts : Calories 249.2 calories, Carbohydrate 32.8 g, Cholesterol 55.5 mg, Fat 13.6 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 8 g, Sodium 84.6 mg, Sugar 15.1 g

GLUTEN-FREE BROWNIES



Gluten-Free Brownies image

No one seems to agree on the ideal brownie. Should it be fudgy, like ganache? Or dry and flaky, like cake? This version might not be your brownie ideal, but it works for us. The brownies have a crackling crust on top and crisp edges that disappear into a fudgy center. Oh goodness, yum. The secret weapon here is teff flour. Teff has a faint taste of chocolate and hazelnuts, so if you add both to the brownie, the entire flavor jumps out in joy. Because teff is the finest flour in the world, these brownies have not one hint of graininess to them. Technically, because teff is a whole-grain flour, these are whole-grain brownies, which makes them a tiny bit healthier than the boxed-mix brownies. We won't tell anyone if you won't.

Provided by Shauna Ahern

Categories     dessert

Time 1h15m

Yield About 2 dozen brownies

Number Of Ingredients 8

1 stick (4 ounces) unsalted butter, plus more for greasing the parchment
2 ounces unsweetened chocolate
1 cup sugar
2 extra-large eggs, at room temperature
1 teaspoon vanilla extract
100 grams teff flour
2 handfuls chopped hazelnuts
2 handfuls semisweet chocolate chips

Steps:

  • Prepare to bake. Preheat the oven to 350 degrees F. Line an 8-inch baking pan with 2 pieces of parchment paper, going opposite ways, leaving enough paper to cover the sides and hang over the edges. Grease the paper. Melt the butter and chocolate. Put the butter and chocolate in a microwave-safe bowl. Microwave for 1 minute. Whisk together the melted butter and chocolate. If there are any remaining chunks of chocolate, microwave for 30 seconds more. Stir well.
  • Make the batter. Let the butter-chocolate mixture sit until it is cool to the touch. Add the sugar and stir until it is dissolved. Add the eggs, one at a time, stirring between each addition. Stir in the vanilla. Add the teff flour and stir the batter thoroughly with a rubber spatula for at least 1 minute. Toss in the hazelnuts and chocolate chips and stir until just combined.
  • Bake the brownies. Pour the batter into the prepared pan and spread it evenly into the corners. Bake until the edges have begun to pull away from the pan and the center is just starting to set, 20 to 25 minutes. Cool the brownies in the pan for at least 15 minutes. Using the overhanging parchment as handles, lift the brownies out of the pan; cool the brownies on a cooling rack. Remove the parchment and dig in.

GLUTEN-FREE BROWNIE BARS



Gluten-Free Brownie Bars image

I can't eat dairy or gluten, but these gluten-free brownie bars are a satisfying substitute. The brownies will still seem soft when you pull them from the oven. They are done when the edges look very lightly browned. -Linda Speranza, Buckeye, Arizona

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 7

1 cup almond butter
1/2 cup agave nectar
1 large egg, room temperature
1/2 teaspoon salt
1/2 teaspoon baking powder
1 package (10 ounces) dairy-free semisweet chocolate chips
1 cup chopped walnuts, lightly toasted

Steps:

  • Preheat oven to 325°. Line an 8-in. square baking pan with parchment, letting ends extend up sides; set aside. In a large bowl, beat the first 5 ingredients until blended. Stir in chocolate chips and walnuts. Spread into prepared pan., Bake until edges begin to brown and a toothpick inserted in center comes out with moist crumbs (do not overbake), 30-35 minutes. Cool completely in pan on a wire rack, at least 2 hours. Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container.

Nutrition Facts : Calories 266 calories, Fat 19g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 131mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 3g fiber), Protein 6g protein.

GLUTEN-FREE BROWNIES



Gluten-Free Brownies image

"No one ever guesses that these fudgy, moist brownies are gluten-free, as well as flourless and, actually, made with beans!" Jean Ecos - Hartland, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1 dozen.

Number Of Ingredients 11

1-1/4 cups semisweet chocolate chips
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 egg whites
1 egg
2 tablespoons instant coffee granules, optional
2 tablespoons canola oil
1-1/2 teaspoons vanilla extract
1/2 cup packed brown sugar
1/2 teaspoon baking powder
Dash salt
1/2 cup chopped walnuts, optional

Steps:

  • In a microwave, melt chocolate chips; stir until smooth. Cool slightly., Meanwhile, place the beans, egg whites, egg, coffee granules if desired, oil and vanilla in a food processor. Cover and process until smooth., In a small bowl, combine the brown sugar, baking powder and salt; add to bean mixture. Cover and process until combined. Gradually add the chocolate; process until blended., Pour batter into a 9-in. square baking pan coated with cooking spray. Sprinkle with walnuts if desired. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack.

Nutrition Facts : Calories 184 calories, Fat 9g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 100mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.

GLUTEN-FREE BROWNIES



Gluten-free brownies image

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

250g unsalted butter, cubed, plus extra for the tin
250g dark chocolate, roughly chopped
4 large eggs
300g golden caster sugar
½ tsp vanilla extract or paste
100g gluten-free plain flour, sieved
60g cocoa powder
½ tsp fine sea salt
150g milk chocolate, roughly cut into chunks

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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