Gluten Free Brownies
It was my turn to hostess my author friends and plotting buddies. Since I’ve been trying to eat as much gluten free as I can, I wanted to make a great meal and dessert to be proud of.
I found this gluten free brownie recipe on King Arthur Flour and it was a hit. Chocolaty goodness and no gluten = win/win.
- 1 1/2 cups sugar; Baker’s Special Sugar or superfine sugar, if you have it
- 1/2 cup unsalted butter
- 1/2 teaspoon salt
- 1 teaspoon gluten-free vanilla extract
- 3/4 cup (2 1/2 ounces) Dutch-process cocoa or baking cocoa; we prefer the flavor of Dutch-process (“European-style”)
- 3 large eggs
- 3/4 cup King Arthur Gluten-Free Flour or brown rice flour blend*
- 1 teaspoon baking powder
- 1 cup chocolate chips, optional
- 1 cup chopped nuts, optional
- *See recipe for this blend below.
- Preheat the oven to 350°F. Grease an 8″ square pan or 9″ round pan; either should be at least 2″ deep.
- Place the sugar, butter, and salt in a microwave-safe bowl or saucepan. Heat over medium heat, stirring with a heatproof spatula until the butter melts and the mixture lightens in color. This step helps melt the sugar, which will give the brownies a shiny crust.
- If you’ve heated the sugar and butter in a saucepan, transfer the mixture to a bowl; otherwise, just leave the hot ingredients right in their microwave-safe bowl. Blend in the vanilla and cocoa, then add the eggs and mix until shiny.
- Blend in the flour or flour blend and the baking powder. Stir in the chips and/or nuts, if you’re using them.
- Pour the batter into the prepared pan, spreading it to the edges.
- Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean or nearly so, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester.
- Remove from the oven and cool for about 15 minutes before cutting. Once the brownies are cool, cover tightly with plastic.
*Make your own blend Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer. The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour. Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it’ll make your baked goods grittier (unless you manage to find a finely ground version).