Our go-to brownie recipe- for years- was this fabulous Dark Chocolate Brownie Recipe, created back in the early, innocent gluten-free days of 2006. And it has never failed us. We must have baked hundreds of these brownies. I'm so not kidding.
So why mess around and experiment with success, you might, quite logically, ask? Well. I cannot come up with a definitive philosophy behind my impulse to try something new. All I can say is, It's my nature.
And that's good news for brownie lovers everywhere. Because these fudgy-good gems are easy to make. No xanthan gum or weird ingredients. Just rich chocolate goodness.
What better way to ring in a New Year?
So go. Get fudgy.
Peace - Love - Chocolate,
Karina's Gluten-Free Fudge Brownies
We went with straight up vanilla extract for our added depth of flavor on these, but if you like a minty brownie now and then (and who doesn't?) substitute one of the two teaspoons of vanilla extract with peppermint.
1/3 cup cassava flour/starch (or tapioca starch)
1/4 cup special dark cocoa powder
1/4 teaspoon salt
3/4 cup brown sugar
12 ounces dark chocolate chips or semi-sweet chocolate chips
6 tablespoons butter (or Earth Balance Stick)
2 teaspoons bourbon vanilla extract
3 large organic free-range eggs
Preheat the oven to 350ºF. Line an 8x8-inch square baking pan with parchment paper, leaving extra paper on two ends for gripping later. Lightly grease the paper with a touch of butter.
In a mixing bowl whisk together the cassava starch, cocoa powder, salt and brown sugar. Set aside.
In a microwave-safe large measuring cup (I use an 8-cup Pyrex) melt the chocolate chips and butter, 30 seconds at a time, stirring between zaps, until melted together.
Remove from the microwave. Stir in the vanilla extract.
Add in the eggs and stir until combined.
Add in the dry ingredients and stir until the brownie batter is smooth, beating for two minutes or so. The batter should pull away from the sides of the bowl.
Scoop the brownie batter into the baking pan and smooth out the top.
Bake in the center of a preheated oven for about 33-35 minutes. The top should look smooth and slightly crusty. Test the center for doneness using a toothpick. It should emerge dry but with a crumb or two on it.
Let them cool in the pan for a bit on a wire rack. Maybe five minutes. Then gently loosen any stuck-on edges and lift the whole square of brownies out of the pan using the parchment paper and continue to cool them completely on the wire rack, before cutting (they will be too gooey and fragile while hot, to cut- so it's best to wait- hard, I know!).
Cut into squares (we got 12).
While these were fabulous right away- we decided we liked these best when chilled. We wrapped up each brownie and stored them in a freezer bag, letting them defrost a bit before serving- still chilled. Fudgy and delightful.
Recipe Source: glutenfreegoddessrecipes.com
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