Rich and Fudgy Gluten-Free Brownies

Fudgy, rich and naturally gluten-free these brownies are a chocolate lover’s dream! Easy to make and delicious.

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You would never think these gluten-free brownies are missing anything because they are so dense fudgy and scrumptious! In every bite, there are melted chocolate pockets and a shiny top crowns the brownie. This brownie is like boxed mix brownies but better. Plus, this recipe can easily adapt to normal or dairy-free ingredients.

Why do people call this the BEST gluten-free brownie recipe?

This recipe is perfect and effortless as it consists of all the necessary elements. I have tried many types of gluten-free flours and sets of recipes in order to find the most suitable, while being easily available to most people. The aim was to keep it straight-forward and self-sufficient, without compromising on the quality of ingredients.

Here’s what I tested: one-for-one gluten-free baking flour, almond flour, rice flour, cassava flour and buckwheat flour. Instead of achieving the intended taste each option provided a gritty texture. Hence, I decided to use starches. The outcome was exceptional. Using tapioca flour resulted in the best texture.

Tapioca flour has a grainy texture and is extremely fine similar to cornstarch. Also, it is a natural thickening agent which assists the binding in brownies during their baking process. The addition of melted butter, oil, dark chocolate and cocoa powder results in rich fudge-like brownies that immediately melt in your mouth upon consumption. They are comparably more flavorful and fudgier than boxed brownies.

Tips for baking gluten free brownies

1. Butter

Firstly, put the butter in a pot on the stove until it melts. Make sure to watch the temperature because too much evaporation will give you lesser butter than desired.

2. Sugar & Eggs

You should not overlook the importance of mixing the sugar and eggs thoroughly. I recommend for you mix them for a minimum of one minute. This will give the brownie’s a thin crust surface layer. When the mixture is pale yellow and creamy, you’ll know you’ve got it right

3. Salt

For this particular recipe, I use coarse kosher salt. If table salt is what you have, use half as much fine as the recipe asks for.

4. Baking Pan

Use a light colored metal square baking pan for the best results. Rather this shape of pan aids during heating brown bread.

5. Lining the Pan

Firstly grease the baking pan afterwards put the parchment paper inside and grease it again. The recipe contains some starch which could make brownie sticking problem so this additional greasing helps in removing them easily after baking.

With these five tips in mind, it is very easy to follow the recipe. It will be pretty difficult to screw up these brownies because the tapioca flour is forgiving. Regardless of the effort put into the preparation, every single time you will get rich and fudgy gluten-free brownies.

These are definitely dream come true brownies for anyone in need of or who just loves gluten-free treats. Rich, fudgy and simple to prepare they can satisfy everything from everyday snacks to special occasions. So whether you strictly follow a gluten-free diet or just want to try something new, this recipe is bound to be a success.

Frequently Asked Questions

Is it possible to use cornstarch in the place of tapioca flour?

Certainly, if you are following the mentioned recipe, you can substitute tapioca flour with cornstarch because their functioning is almost alike.

How can you make gluten-free brownies without dairy?

That is quite easy! Simply put dairy-free chocolate along with plant-based butter. Trust me, I have tried both (ones with dairy and others without), and the taste is the same.

It is possible to make these brownies vegan?

I have not yet adopted egg substitutes, however, if you are willing to experiment, you can swap eggs with two flax eggs. To create flax eggs, you blend 2 tablespoons of grounded flax seeds with 6 tablespoons of water and allow it to sit for a little while until it thickens.

Which cocoa powder is best?

I use regular, unsweetened cocoa powder in the recipe, but if you like, you can also use Dutch-processed cocoa powder.

Can I add nuts to these brownies?

Certainly, you can add nuts. For added taste and texture, put 1/2 cup of coarsely chopped walnuts. For better results, chop the walnuts into pieces and put them in the oven at 350°F for about 8 minutes and mix it into the batter.

Can I make a double batch and bake it in a 9×13 pan?

Unfortunately, I didn’t put that to the test, but it should work as the brownies are fairly thin. If you double the recipe, increase the baking time by 10 minutes.

What is the best way to store the brownies?

Keep the brownies in a sealed container at room temperature for two days. If you want to store it longer, you can refrigerate it for up to a week.