Quite possibly the most chocolaty dessert that exists in the world is our family’s Mrs. Foster’s Brownie Recipe. So when my wife and I started a gluten free diet, I did not want my desserts to suffer. Or said more accurately, I did not want my love of dessert and chocolate to suffer. So I thought I would try our favorite brownie recipe but make it gluten free. I have to say these Gluten Free Fudgy Brownies are so chocolaty, so rich, so fudgy. I do a fair bit of baking so I realize that this recipe may not be the best recipe to start with to determine if I can make and find good gluten free dessert recipes. There are four cups of sugar and one pound of butter in this recipe. That is CRAZY.
I have to stop this recipe right here. I made my Mrs. Foster’s Brownies once before and I was so overwhelmed by all the compliments on the recipe that I totally blocked out all the butter and sugar in the recipe. After I made this gluten free version, the first thing I wanted to do was try to evolve this recipe. The recipe would still be sick. If I cut the fat in half I would still have one-half pound of butter and two cups of sugar. If I cut that in half I would still have 1 cup of sugar and one stick of butter. I still think the recipe would be pretty darn awesome. I have not tried it yet because I am still recovering from all the butter and sugar.
Getting back to the Gluten Free Fudgy Brownies, the ingredient that makes it so chocolaty is the cocoa. What makes it so fudgy is the butter. What is so interesting about the gluten free aspect of these brownies is all the ingredients that I tried. I used almond flour as the base and added tapioca starch, potato starch, flaxseed meal and xantham gum for the dry ingredients. Because there was so much butter and sugar, I have no idea how these gluten free ingredients reacted together. That is for another recipe and another post.
The cast of characters.
The dry ingredients (at least the cocoa) and the wet ingredients.
The combined ingredients in the baking tray pre-baked, and then, after baking.
The Gluten Free Fudgy Brownies plated.
Gluten Free Chocolate Brownies
Making gluten free desserts follow all the same rules as there gluten counterparts as I did with these Gluten Free Chocolate Brownies.
- 2 Cups GF All-Purpose Flour
- 1 1/3 Cup Cocoa Powder
- 1 Lb Butter
- 4 Cups Sugar
- 8 Whole Eggs
- 1 Cup Semi-Sweet Chocolate Chips
- 1 Cup White Chocolate Chips
- 1 Tsp Salt
- 1 2/3 Tbsp Vanilla Extract
Preheat oven to 325 degrees and spray a 17x12x1″ baking pan with non-stick spray.
Sift flours, cocoa powder and salt in a bowl and set aside.
In a stand mixer, cream together eggs, sugar, butter and vanilla until well mixed.
Add flour mixture in batches. Combine but do not overmix.
Fold in the chocolate chips.
Spread the batter evenly into your baking dish.
Bake 35 – 40 minutes. You want brownies firm to the touch on the outside. They will be soft in the middle.
Cool 30 – 40 minutes before cutting. They will be very gooey.
Serve and enjoy!