Best Erics Favorite Gluten Free Brownies Recipes

BEST GLUTEN-FREE BROWNIE RECIPE (ULTIMATE FUDGY!)

Steps:

• Preheat the oven to 350F. Grease a 9x9 baking dish with cooking spray and set aside. (I like this light metal pan.)
• Cut the butter into tablespoon-sized pieces. Add the butter and chocolate chips to a large microwave-safe bowl. Microwave for 30 seconds. Stir well, microwave for another 15 seconds and then stir well again. Repeat for 15 seconds until chocolate and butter are completely melted and well-combined.
• Add the granulated sugar and brown sugar and stir to combine. Stir in the eggs one at a time, whisking very well after each addition. Whisk in the vanilla extract and salt.
• Mix in the cocoa powder and gluten-free flour until fully combined. Stir in the chocolate chips.
• Pour the batter into the prepared baking pan. Smooth into an even layer. Bake for 30-35 minutes until set and a toothpick inserted into the center of the brownies comes out clean.
• Cool the brownies to room temperature before cutting. Lift from the pan, place on a cutting board, and slice. Enjoy!

GLUTEN-FREE BROWNIES

Steps:

• Preheat oven to 350°F (180°C). Position the oven rack in centerof oven. Grease a 13x9x2" pan; set aside. See notes below for different brownie options.
• In a large mixing bowl, combine sugar, melted butter, and cocoa.
• Add the milk, eggs, and vanilla and mix until combined.
• Add in the flour, baking powder and baking soda.
• Optional: stir in chocolate chips if desired.
• Spread batter into the pan and bake for 28-30 minutes or until center is set and a toothpick inserted near the center comes out clean.
• Cool in pan on a wire rack. Frost if desired.
• Cut into brownies and store in an airtight container.

MY FAVORITE GLUTEN FREE BROWNIES RECIPE FROM SCRATCH!

Steps:

• Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
• In a medium bowl, sift together all the dry ingredients. I highly recommend using oat flour; however, if you cannot, use this brand of gluten free all purpose flour-it has the closest final result to GF oat flour.*
• In a large bowl, whisk together all the wet ingredients, until well mixed.
• Add the dry mixture to the wet mixture. Whisk as long as you can. Switch to folding with a rubber spatula until no flour patches remain. Fold in chocolate chips.
• Transfer batter into prepared baking pan. Using the rubber spatula, smooth into an even layer.
• Bake for 17-23 minutes. Mine took 20 minutes.
• Place pan onto a cooling rack. Allow brownies to cool for about 30 minutes in pan, until firm. Pinch the edges of the parchment paper, lifting brownies out of the pan. Transfer onto a cooling rack to cool until completely cool, about 1-2 hours. Slice and enjoy! Storing instructions below.

THE BEST GLUTEN FREE BROWNIES EVER...SERIOUSLY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
• Toss walnuts and chocolate chips with 1 teaspoon cocoa powder in a bowl until well coated; set aside. Mix tapioca flour, sorghum flour, teff flour, 1/3 cup cocoa powder, xanthan gum, and salt together in a separate bowl.
• Beat butter and sugar together in a separate large bowl until creamy. Stir in eggs and vanilla extract. Gradually add flour mixture to butter mixture until fully incorporated. Fold in nuts and chocolate chips. Spread batter into the prepared baking pan.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 25 minutes.