GLUTEN-FREE BROWNIES
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
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 ONE BOWL BROWNIES
A gluten-free version of my son's favorite "from scratch" brownies; the original recipe appeared in a holiday baking insert from the Sunday newspaper. NOTES: 1 square (1 oz.) of unsweetened baking chocolate is equivalent to 3 level tablespoons of cocoa plus 1 tablespoon oil or shortening. Also, the original recipe uses 1-1/2 sticks of margarine or butter in place of oil.
Provided by IrishEyes.NYC
Categories Bar Cookie
Time 45m
Yield 24 brownies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350° F (325° F for glass or insulated baking pan) and grease bottom only of 13" x 9" pan.
- Microwave chocolate and canola oil in large microwavable bowl on high for 2 minutes. Stir until chocolate is completely melted.
- Stir sugar into chocolate until blended. Mix in eggs and vanilla. Stir in flour and nuts.
- Spread into prepared pan and bake for 25-30 minutes (add 3-5 minutes for insulated baking pan) or until toothpick inserted in center comes out with fudgy crumbs - DO NOT overbake.
- Cool in pan; cut into 24 brownies.
GHIRARDELLI ONE-BOWL FLOURLESS BROWNIES
You won't miss the gluten in these fudgy, gooey, nutty brownies.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 1h10m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F, with a rack in the lower third of the oven. Line a n 8-inch metal baking pan across the bottom and up two opposite sides with parchment paper.
- Whisk together almond flour and rice flour; set aside.
- Place chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond and rice flour mixture and stir until moistened, and then mix briskly about 40 strokes. Stir in the walnuts or pecans if using.
- Scrape the batter into the prepared pan and spread it evenly. Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. Cool the pan on a rack, at least 30 minutes. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into squares.
Nutrition Facts : Calories 304.3 calories, Carbohydrate 25.6 g, Cholesterol 46.3 mg, Fat 22.1 g, Fiber 2.5 g, Protein 5.3 g, SaturatedFat 8 g, Sodium 149.7 mg, Sugar 18.6 g
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