This was the very first Gluten Free baking recipe I ever tried and it is still my favorite!
These brownies are so rich and chewy and fudgy and so, so easy to make!
I just have to share the recipe!
- 1 cup gluten-free flour blend of your choice
- ½ cup unsweetened natural cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon xanthan gum
- ⅓ cup butter, melted and cooled slightly
- ½ cup sugar
- ½ cup brown sugar, packed
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- ⅓ cup warm water, 110 degrees F.
- Preheat the oven to 350 degrees F. Generously grease an 8-inch
square nonstick baking pan. In a small bowl, whisk
together 1 cup of the flour blend with cocoa, baking powder, salt and
xanthan gum.
- In a large bowl, beat the butter and both
sugars with an electric mixer on low speed until well-combined. Add the
egg and vanilla and beat until well-combined. With the mixer on low
speed, gradually beat in the dry ingredients and then the warm water,
beating until smooth. Spread the batter evenly in the pan.
-
Bake for 20 minutes. Do not overbake, or the brownies won't be fudgy!
Cool the brownies in the pan on a wire rack completely before cutting.
A few tips and tricks:- I used Bob's Red Mill All Purpose Gluten Free baking flour, but you are welcome to use any GF flour mix you choose, jut remember, if you are using a mix with Xanthan Gum already added, do not add more!
- Here's a fun substitution! Instead of butter, use Coconut Oil in your brownies. This will add a coconut-y flavor to them! Go all out by making a coconut frosting, and you'll end up with brownies that taste like a Mounds candy bar! YUM!
- The batter will be very thick, so be sure to spread it out evenly in the pan and get the surface as smooth as you can before you bake.
- I bake mine for about 17 minutes and they come out perfectly done, so don't be afraid to mess around with the baking time to get your brownies perfectly fudgy!
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