A few years back, my 70ish-year old mother discovered she had Celiac disease and had to eliminate gluten from her diet. It was pretty devastating to learn that she would have to give up foods that she had been eating for the last 70 years. Sweets were definitely the most difficult to give up. The thought of not being able to eat cookies and cake and other goodies was heartbreaking. She’s learned, however, that she can bake delicious things using gluten-free flour blends, and they’re often just as good as the ones she so fondly remembers. This recipe for Fudgy Gluten-Free Brownies is one of those treasures. They turn out moist and fudgy and perfect. Mom loved them, and my son and his friends gobbled them up before I could even tell them that they were gluten-free. This recipe comes from Carol Fenster’s new book: Gluten-Free 101- The Essential Beginner’s Guide to Gluten-Free Cooking.
Fudgy Gluten-Free Brownies
Gluten-Free Flour Blend:
- 1½ cups sorghum flour or brown rice flour
- 1½ cups potato starch or cornstarch
- 1 cup tapioca flour
- 1 cup gluten-free flour blend (see above)
- 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.
Mix ingredients for the flour blend. Keep in a container to measure out for gluten-free baking recipes.
Place a rack in the center of the oven. Preheat the oven to 350 degrees F. Generously grease an 8-inch square nonstick baking pan (gray, not black). 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.
Makes 16 brownies. Per brownie: 175 calories; 3g protein; 9g total fat; 2g fiber; 24g carbohydrates; 22mg cholesterol; 128mg sodium
About the Author
Excerpted from Gluten-Free 101: The Essential Beginner’s Guide to Easy Gluten-Free Cooking by Carol Fenster. Copyright © 2013. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.