Perfect Chocolate Brownie (Gluten Free)

I have been working on a gluten free brownie recipe for quite sometime. It should be the easiest thing being that chocolate desserts are the easiest to convert to gluten free with the least amount of flavor or texture noticeability (yes, I think I just invented another word). Yet the brownie has eluded me. Either gritty or too crumbly. Maybe the flavor or texture was just off somehow. It is the reason that I only have one brownie recipe on the blog thus far. Nothing wowed me. Sure a gluten free brownie could be made, but I used to be known for my brownies pre Celiac. But I’ve done it. I have made a brownie I want to eat… and eat again. 

The method for this brownie isn’t the traditional method that we typically use when making brownies. Your KitchenAid isn’t going to be your friend here but the lowly whisk and a saucepan. 

I adapted this recipe from a traditional gluten-y brownie by Simply Recipes where she uses a double boiler method. I found that all of that really wasn’t necessary. 

It doesn’t take anymore time than a regular brownie recipe and you only dirty a whisk a small saucepan and your baking pan…THAT’S IT! Twenty  to twenty-five minutes later and you are enjoying a perfect brownie. You could embellish with various toppings and additions from there but the base recipe using using the method is just perfect. PERFECT!!!

perfect chocolate brownie

perfect chocolate brownie

 

Ingredients

2 sticks of unsalted butter

2 cups sugar

1 1/2 cups unsweetened cocoa powder

1/2 teaspoon salt

3 teaspoons brandy extract, vanilla could be substituted

4 cold large eggs

1 cup gluten free AP flour Mix (see note)

1 1/2 cup pecan pieces

Note: If you do not have a gluten free all purpose mix you can replace flour with  3/4 cup brown rice flour + 1/4 cup potato starch + 1/2 teaspoon xanthan gum).

Directions

Preheat oven to 325° F.  Line the bottom and the sides of an 9 x 13 baking pan (you could use an 8×8 or 9×9, adjust your baking times) with  parchment paper, leaving an overhang on two opposite sides to make it easier to lift the brownies out of the pan when they are done.

In a deep walled sauce pan, on the stove top set at medium hight heat, melt butter. Whisk in cocoa, sugar, and salt. Whisk quite often to incorporate ingredients. They will look a bit grainy but not lumpy. You want the mixture to be hot but not to scotch. To test: you will want to remove your finger quickly after dipping it into the mixture. At this point remove from heat and set aside briefly until the mixture is only warm, not hot.

Whisk in the brandy extract. Then whisk in the eggs one at a time, stirring quickly after each one. When the batter looks smooth, shiny and thick, it is then ready to add the flour. Whisk until all the whit disappears, then whisk quite vigorously for 40 or so strokes. Using a rubber spatula, stir in the pecans and chocolate chips. Spread the batter evenly in the lined pan.

Bake on the center rack of your oven for about 20 to 25 minutes (or until a tester inserted into the center comes out slightly moist with touch of batter on it). Let the brownies cool completely on a rack. Lift up the ends of the parchment paper liner, and transfer the brownies to a cutting board. Cut into even sized squares.

2 x 2 or even 4 x 4 inches, whichever you desire.

great texture and very moist

great texture and very moist

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