Gluten-Free Classic Brownies

Hi Bakers,

Brownies are quick and oh-so-delicious at their best. Amazing to eat warm, frozen, with ice cream, and every other way you can eat them. This classic bake is everyone’s favorite for a reason. The crisp, chewy edges and a soft fudgy interior studded with chocolate chips are to die for. I love these brownies! I have another recipe that I like a lot too but this one has moved to the top position. Indetectably gluten-free, they are just the best. Try them and become a fan too -Carolyn

Classic Gluten-Free Brownies 

Adapted for gluten-free from King Arthur Flour’s recipe for Fudge Brownies

Makes one 9x13” pan

Cocoa/Egg mixture

4 large eggs

1 1/4 cups cocoa powder

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon espresso powder

Flour Mixture (Dry Ingredients)

1 1/4 cups Cup4Cup Multipurpose Flour

1/4 cup blanched almond flour

2 teaspoons sweet rice flour

1/2 teaspoon xanthan gum

1 cup semi-sweet chocolate chips

Butter Mixture

14 tablespoons butter

2 1/4 cups granulated sugar

2 tablespoons applesauce, unsweetened 

Preheat oven to 350F and set rack in the middle position. Grease a 9x13” pan or line it with parchment paper.

 In a medium-sized bowl, whisk together dry ingredients except for chocolate chips and set aside. In a large bowl, mix together the cocoa/egg mixture and set aside. This will be a thick, shiny chocolate fudge-like texture. Microwave the butter and granulated sugar together stirring every 30 seconds until sugar dissolves a bit and the mixture begins to  be a bit less grainy. Do not bring it to a boil. Add applesauce and mix well. Add the butter mixture to the cocoa/egg mixture and stir until completely combined. Add dry ingredients and mix until no dry bits remain. Scrape the bowl as needed. Stir in the chocolate chips. Scoop the batter into the pan and smooth out as needed. Bake for about 25-30 minutes or until a skewer inserted into the center has no uncooked batter clinging to it. Some moist brownie crumbs will coat the skewer and that’s what you want. Let cool and cut into squares. Enjoy!