Best Gluten Free Dairy Free Chewy Brownies Crackly Tops Recipes

ULTIMATE GLUTEN-FREE BROWNIES

Steps:

• Select the size batch and pan you're using from below. Preheat oven to 350°F and line the pan you're using with parchment paper.
• Sift together the cocoa powder, superfine blanched almond flour (or buckwheat flour for a nut-free version), sweet rice flour, espresso powder, salt, and baking soda. Set aside.
• Place half of the chocolate chips (or chopped chocolate) in a medium to large mixing bowl. Brown the butter in a small saucepan over medium heat, cooking until the butter foams and browns, but does not burn. Pour the browned butter over the chocolate chips into the mixing bowl. Let sit for 2-3 minutes then stir to melt the chocolate.
• Whisk in the light and dark brown sugars and vanilla.
• Whisk in the egg and mix well. Mixing the egg in well at this step will help create crackly tops.
• Whisk in the dry ingredients.
• Dump the brownie batter into the prepared pan, pressing it into an even layer. Sprinkle remaining chocolate chips over the top and bake according to the pan size (see notes), until just set. When in doubt, best to err on the side of under-baking than over baking.
• Let cool for at least 30 minutes in the pan before slicing and serving.

GLUTEN FREE, DAIRY FREE, CHEWY BROWNIES (CRACKLY TOPS)

Steps:

• Preheat oven to 350 degrees and grease a 9x12 pan, or 24 muffin tins, or 48 mini muffin tins.
• Sift together the dry ingredients: rice flour, starch, cocoa powder, xanthan gum, and salt. Set aside.
• In another bowl, cream the lard, 2 tbsp water, powdered sugar, and ONE egg together for 5-6 minutes until looks like a soft, shiny, whipped frosting. I use a KitchenAid Stand Mixer setting it to around 6.
• Add the rest of the eggs (there will be three of them), one at a time until each is blended in, and the vanilla extract. Then turn up the mixer (KitchenAid on about speed 8), or use some serious elbow grease with a whisk, slowly pour the oil into the mixture (kind of like you're making mayonnaise; though it won't look or feel like mayo). At first, after you add all the eggs, it will look kind of worrisome, like tiny curdles and you've ruined it. Don't worry! Keep mixing! The purpose of this stage is to introduce as many bubbles as possible, whipping it so that it will have the glossy, shiny, crackly top. Mix for about 5 minutes.
• Finally, BY HAND (no mixer), add the flour mixture to the wet ingredients until combined. Be careful not to over mix after you add the flour. This is to ensure that your brownies will be chewy and not cake-like.
• Add the mixture to your pan of choice. If using a 9x12 pan, bake for 25 to 30 minutes. If using muffin tins, about 20 minutes, and mini muffin tins, about 15 minutes. Always check at an early time to ensure they don't overbake. Overbaked brownies are more cake-like. If you want chewy brownies, be sure not to bake too long.
• Let cool, and then serve.