When it comes to baked goods, gluten-free goodies are notorious for not tasting quite as good as the real thing. You’re typically given dry, grainy, and tasteless rocks.
But these brownies? These are the real deal. I challenge anyone to guess these aren’t the real deal! In fact, I’d put these up against any of your family’s normal favorites.
The Real Deal
But in order to get these like the real thing, there are a few things you can’t cheat on!
First, to make any gluten-free baked good work, you’ve got to make sure you’ve got xanthan gum. Check your flour blend (I recommend Cup 4 Cup) for xanthan gum. Most gluten-free flour blends now include it. But if it doesn’t, make sure you add it separately. This recipe calls for 1/2 tsp if you’re using a flour blend without.
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Second, do not use unsweetened or bittersweet chocolate. When you don’t use normal flour, the chocolate asked for in a normal recipe builds and not in a good way. But semisweet or milk chocolate will save this!
Third, if you want the moist, fudgy texture you’re accustomed to, resting the batter for 30 minutes before baking will give the starches in your flour blend time to hydrate and soften. As with most gluten-free flour blends, they don’t typically absorb liquids the same way a normal flour does.
Doing these 3 things will ensure that you have brownies that are super yummy, fudgy, and have the perfect amount of flake on top!
Gluten Free Fudgy BrowniesPrint Recipe
Make foil sling for an 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of the pan. Push foil into corners and up sides of the pan, smoothing foil flush to pan; spray with vegetable oil spray.
Whisk flour blend, salt, and xanthan gum (if added separately) together in a bowl; set aside. Microwave chocolate, butter, and cocoa in a bowl at 50 percent power stirring often, until melted and smooth, 1 to 3 minutes. Let the mixture cool slightly.