Dark Chocolate Brownies- The Best Gluten-Free Recipe
Why bake a gluten-free brownie from scratch and not a mix?
Chocolate Brownie Love.
While baking mixes are perfectly acceptable in a pinch, and no doubt a boon to busy cooks on a gluten-free diet (well, honestly, who isn't busy these days, I ask you?), your taste buds will tell you why. In a heart beat, Darling.
A dark chocolate brownie made from scratch is deeply delicious and decadent. Impressive, even. Company worthy. Dare I say, date night worthy. I'm not kidding. This brownie recipe is swoon inducing.
You know what they say about chocolate.
But here's the best part. Throwing this recipe together takes only a few minutes longer than opening up a box. You can whip up these luscious gooey babies in a mere ten minutes. In less time than it takes you to scan your Pinterest feed. Or catch up on Facebook. Seriously.
So what is more rewarding? Watching kittens on YouTube or stirring together this rich, tender, dark chocolate brownie recipe, one of the most loved recipes here on Gluten-Free Goddess?
Gluten-Free Dark Chocolate Brownie Recipe
Lovely reader Clare sent me her recipe for gluten-free brownies using unsweetened cocoa (see Clare's recipe below). I knew the minute I read Clare's recipe it was going to work. I've updated the recipe today and made it with melted dark chocolate, coconut oil and dark chocolate chips. Thanks Clare for the brownie goodness! You're a sweetheart.
Preheat the oven to 350ºF. Line an 8x8-inch square baking pan with parchment paper.
In a mixing bowl whisk together the brown sugar, almond meal, sorghum flour, fine sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla extract and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.
Cool on a wire rack; and remove the cooled brownies from the pan by gripping the foil edges and lifting the brownies out as a whole.
Chill for an hour before cutting. (Though warm and gooey is really divine, if you don't mind them falling apart.)
I've updated the recipe, using coconut oil and 70% cocoa dark chocolate.
I'm now using less brown rice flour. Here's why- there is elevated arsenic in rice.
Recipe Source: glutenfreegoddess.blogspot.com
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Clare's Gluten-Free Brownie Recipe
For those of you asking for Clare's original brownie recipe with cocoa powder, here it is, as written.
3/4 cup gluten free flour (almond and sweet rice flour combo)
1 cup sugar (brown or white)
5 tablespoons cocoa
1 teaspoon salt
1/2 cup shortening (butter, or GF margarine etc.), softened
1 teaspoon vanilla extract
Melt the shortening in a glass bowl using a microwave, then add the rest of the ingredients.
Add 1/2 cup of nuts, etc., if desired.
Spread in an 8x8-inch baking pan.
Bake at 350 degrees F for 30 minutes. Cool. Cut. Wrap and freeze.
For substitution help, please see my guide to baking with substitutions here.