Gluten Free Mexican Chocolate Brownies Recipes

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.

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.

GLUTEN FREE CHOCOLATE CHIP BROWNIES

Steps:

• In a large bowl, blend almond butter until smooth with a hand blender.
• Blend in eggs, then blend in agave and vanilla.
• Blend in cocoa, salt and baking soda, then fold in chocolate chips.
• Grease a 9 x 13 pyrex baking dish.
• Pour batter into dish.
• Bake at 325° for 35-40 minutes.

VEGAN MEXICAN CACAO BROWNIES

Steps:

• In a small bowl, whisk together the ground flaxseed and 6 tablespoons (89 milliliters) water until mixture has an egg-like consistency. Set aside.
• Heat oven to 350 degrees. Lightly oil the bottom and sides of a 9-inch-square pan with coconut oil. Line the bottom of the pan with parchment paper. Set aside.
• In a large bowl, sift together garbanzo flour, cacao powder, tapioca flour, cinnamon, xanthan gum, sea salt and baking soda. Add almond meal and stir until fully incorporated.
• In a clean, dry metal bowl set over a pan of barely simmering water, melt chile-infused dark chocolate, stirring until smooth. Remove from heat and set aside to cool.
• Whisk the flaxseed "egg" again, then place in the bowl of a stand mixer fitted with the paddle attachment. Add sugar, vegan butter, almond milk and vanilla and stir on low. Gradually increase speed to medium-high and continue beating until mixture is fully combined and mostly smooth, 5 to 7 minutes. Add the melted chocolate and beat for 15 seconds.
• Add the wet ingredients to the dry ingredients and fold with a rubber spatula until fully combined and streak-free. The batter should be thick and gooey, but if it's too dry, add additional almond milk, 1 tablespoon at a time, to loosen. Fold about 3/4 of the chocolate chips into the batter, then spread it evenly in the prepared pan. Sprinkle the top with the remaining chocolate chips.
• Bake until a fork inserted in the center of the brownies comes out mostly clean, about 30 minutes; do not overcook. Transfer the pan to a rack and cool to room temperature.

SIMPLE GLUTEN-FREE BROWNIES

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.