Gluten-free Fudgy Brownies

Brownies are the ultimate indulgence, and if you’re anything like me, if it’s chocolate, it’s delicious.

When I first experimented with gluten free flours and ingredients, brownies were a must-have. There was nothing I missed more than those Little Debbie Cosmic Brownies, and when I realized my gluten-intolerance was here to stay, I thought my life was over.

I settled for the boxed gluten-free brownies from various brands as I tried to determine which ones were best, but they didn’t have that same gooey texture I craved from a chocolate indulgence. I knew there had to be something better.

My first attempt at these brownies wasn’t as bad as I thought it would be. They had a good taste, but they were a bit on the grainy side — too much almond flour. I decided to subtract the almond flour little by little and Wa-lah!

What really helped the texture was using white sugar instead of coconut sugar which I had tried to incorporate but it left the brownie a little dry. Also, the chocolate chips melt into the brownie, just enough to add a fudgy texture.

My family loved these brownies — my sister especially — and they’re not even gluten-intolerant!  The couldn’t believe they were actually gluten-free. Now, my sister can’t wait for me to make these again after the last brownie has left the platter.

Ingredients:

  • ¾ cup coconut flour
  • ¼ cup almond flour
  • ¾ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ¾ cup plus 2 tablespoons margarine
  • 1 ½ cups white sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • ¾ cup chocolate chips

Directions:

  1. Preheat the oven to 350 F.
  2. In a medium mixing bowl, stir together the flours, cocoa powder and salt. Set the dry mixture aside.
  3. In a large mixing bowl, stir together the sugar, vanilla extract and melted margarine. Once combined, add the eggs one at a time and stir until combined.
  4. Add the dry mixture to the egg mixture until flour is completely mixed in. Add in chocolate chips.
  5. Spray an 8″ x 8″ pan with cooking spray and pour the batter into the prepared pan.
  6. Bake for 20-22 minutes or until the brownies have formed a thin crust along the edges and appear set in the center. Remember: brownies will continue to bake as they sit in the pan and will firm as they cool. Cut brownies into desired portion size and serve. (Optional: Sprinkle with powdered sugar)
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