Hello Everyone and Happy Tuesday!
I decided that today is the day we make brownies! I love brownies as a quick dessert, and really needed a gluten free brownie recipe in my life. During the testing phase, I knew it needed to be perfect! So after a few failed attempts this one is the winner!
This gluten free brownie recipe is very similar to my “crinkle brownies” that are loved by so many of you.
The gluten free brownies are soft and fudgy inside and they also have a light crinkle on top. This allows for a light crunch and so much gooeyness inside!
A few tips when making these gluten free brownies:
Make sure to not over bake them. This will ruin the fudginess of the brownie, if you preheat your oven before baking at bake them for 20-23 minutes, they should come out the perfect consistency.
Allow to cool! I know we are all so eager to get into the chocolate goodness, but allowing them to cool makes sure that they don’t break when cutting and solidifies the outer parts so they are the perfect texture.
Make sure your eggs are room temperature (that goes for all baking). This allows the eggs to mix more evenly with the other ingredients. This also helps the gluten free brownies to rise nicely.
You can use chocolate chips in the recipe where it calls for dark chocolate, or you can use a dark chocolate slab and melt it down-it all ends up melted anyway.
The flour combination used in this recipe is specific for this gluten free brownie recipe. I have not tested other flours, including all purpose/regular flour, so if you try it there’s a chance you won’t get the right texture.
How the batter should look:
The gluten free brownie batter was very thick and not too runny, this is to be expected. Once it came out of the oven, the colour lightened up slightly and a crinkle layer formed.
I would definitely recommend using a 20cm square tin for this gluten free brownie recipe so that it can have some volume and really get some of that gooeyness.
Fudgy Gluten Free Brownies
Course: DessertCuisine: AmericanDifficulty: Medium10
servings15
minutes23
minutesA crinkle gluten free brownies, with a soft and gooey inside. These brownies are just divine and for those who aren’t gluten free, you wouldn’t know the difference.
Ingredients
85ml coconut oil
170 Dark chocolate
2 eggs, room temperature
120g caster sugar
2 tsp. vanilla extract
2 tbsp. gluten free flour with Xanthan gum
1 tbsp. oat flour
20g cocoa powder
1 tbsp. tapioca flour
1/4 tsp. salt
Directions
- Line a baking tin(20cm x 20cm), and preheat your oven to 175C.
- Place the dark chocolate and the coconut oil in a bowl, and heat in the microwave until melted. You can also use a double boiler.
- In a stand mixer using the creaming attachment, beat the eggs, sugar and vanilla essence for 5 minutes on a medium speed, until light and smooth, 2-5 minutes. Scrape down the sides of the bowl.
- Then add in the chocolate mixture, and mix for 2 minutes, just to combine.
- Whisk together the flours and salt to combine and then slowly add it to the batter.
- Pour the batter into the prepared baking tin and smooth the tops. Bake for 18-23 minutes.
- The top should be set and then allow it to cool in the baking tin for 20 minutes.
- Cut and enjoy!
Hi there
Last I made these brownies they were amazing! Going to make them again, however I’ve since changed gluten free flours to one that doesn’t contain xanthan gum. Could you perhaps give an indication of how much xanthan gum l’d need to add?
xoxo
Hi there,
I usually add 1 teaspoon of Xanthan Gum per 1 cup of GF flour.
The Komati brand in SA has a great GF flour blend that already contains Xanthan Gum.
I hope this helps!
Thanks Zorah! This helps. Will give the Komati foods brand a try next. Currently using Off the Gluten Path’s house blend (which I find miles better than the brand I started out with).