Craving intensely fudgy, gluten-free brownies that are secretly easy to make? Get ready to unlock a surprisingly simple recipe featuring rich dark chocolate, nutty almond meal, and a few key ingredients that will transform your baking game.
Preheat your oven; delightful, gluten-free goodness awaits!
Ingredients You'll Need
Okay, let's look into what you'll need to gather to whip up these awesome gluten-free fudge brownies! I'm talking about one cup of dark chocolate chips—or melts; believe me, it makes a difference!
You're also going to need six tablespoons of unsalted butter, diced into half-inch cubes. It's gotta be unsalted; we don't want any surprises. Then, a quarter teaspoon of cooking or kosher salt is perfect—just a pinch!
Grab three-quarters of a cup of brown sugar (white works too), a teaspoon of vanilla extract—don't skimp on this; and two large eggs. Trust me, those ingredients are key.
Lastly, get ready with two-thirds of a cup of almond meal and one-third of a cup of rice flour. For the best results, consider using natural peanut butter instead of butter for an even chewier texture. Don't ask me why—it just works!
Step-by-Step Instructions
I'm so excited to get started, and the first step involves preheating the oven to 325°F (160°C)—remember to place a rack in the lower third! Next, grease and line an 8-inch square pan with parchment paper, letting the edges hang over—makes it easier to lift later, trust me!
Now, grab a heatproof bowl. Combine your chocolate, butter, and pinch of salt. Microwave in 30-second bursts, stirring between, until smooth. You can also use a stove! Let it cool for 5 minutes.
Stir in vanilla and brown sugar. Crack in those eggs and mix until combined. Don't worry; you're doing great!
Add almond meal and rice flour, and mix everything until you can't see any more flour. Almost there! Just like a classic blondie, getting these brownies right comes down to the batter itself. Pour the batter into your prepared pan and smooth it out. Bake for about 25 minutes—a toothpick should come out moist.
Tips for Cutting Brownies
With our brownies baked to moist perfection, let's talk cutting—because let's be real, presentation matters! Fudgy brownies can be tricky to cut cleanly.
For the neatest squares, I recommend chilling your brownies thoroughly. Pop them in the fridge until they're firm. Trust me; it makes a world of difference!
Now, grab a sharp knife. A smooth, non-serrated blade works best. Before each cut, dip the knife in hot water and wipe it clean with a paper towel. This trick will prevent the knife from dragging and creating messy edges.
Cut slowly and deliberately. I usually aim for 3×3 for larger portions or 4×4 for smaller, "sensible" squares. No judgment here – brownie size is a personal choice!
One last tip: let those perfectly cut brownies come to room temperature before serving. You'll get neat slices with a gooey eating experience!
Scaling Up the Recipe
Scaling up this recipe is simple, but I've learned a few things along the way! Don't try using a single, big pan – trust me on this one!
Instead, grab multiple 20cm/8" square pans. Why, you ask? If you use a bigger pan, the sides will overcook, and the middle will stay gooey—and not in a good way. I've been there, done that, and it wasn't pretty.
So, double the recipe, use two pans, and you're golden! You'll get evenly baked brownies every time. Bake them all together and your dessert is sure to be a smashing victory!
You can even prep the batter in advance. That way, when you need a brownie fix—and let's be honest, we all do—you're ready to simply pour and bake!
Storing Your Brownies
Now that we've nailed baking these fudgy wonders, let's chat about keeping them fresh. I mean, if they last that long!
For short-term storage – think a few days – an airtight container at room temperature works wonders. Five days is your limit, though. If your kitchen's warm, pop them in the fridge. They'll be good, but not as gooey!
Speaking of the fridge, don't forget to bring them back to room temperature before digging in. Cold brownies? Not the best experience!
Oh, and a little trick: Slice them before storing. It makes sneaking a piece easier – not that I'd know anything about that! You'll enjoy the rich chocolate within– the texture and gooeyness preserved. Enjoy!
Short Recipe Version
Prep Time: 10 minutes
Cook Time: 30 minutes
Serving Size: 12 brownies
Ingredients:
- 1/2 cup butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup gluten-free all-purpose flour
- 1/2 cup chocolate chips
Instructions:
- Preheat oven to 350°F (175°C).
- Mix melted butter and sugar.
- Beat in eggs and vanilla.
- Add cocoa powder and salt; mix well.
- Stir in gluten-free flour.
- Fold in chocolate chips.
- Pour into an 8×8 inch greased baking pan.
- Bake for 25-30 minutes.
- Cool completely before slicing.
Nutrition Information (per serving, estimated):
- Calories: 220
- Protein: 3g
- Fat: 14g
- Carbohydrates: 25g
- Sugar: 18g