Make it because you can’t buy it. This is the decadent brownie we all want but my favorite box mix doesn’t make a gluten-free version. No worries bake it yourself! Loaded with chocolate with crisp edges and a rich fudgy center! Bake a whole pan of these gluten-free chocolate brownies at home and enjoy them all week. You won’t be disappointed! #shorts #brownie #glutenfree #recipe #foodie #cookie #ghiradelli #homemade
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 instant 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 the oven to 350F and set the rack in the middle position. Grease a 9x13” pan or line it with parchment paper.
In a medium-sized bowl, whisk together the 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 it out. 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!
