Classic Gluten-Free Brownies

A good homemade brownie is my favorite guilty pleasure. If you typically partake of the boxed variety, you will be in for quite a treat with these rich, chocolatey, gluten-free brownies. In the recipe, I've listed the individual flours that I use, but if you'd like to make the gluten-free flour blend in bulk, check out my recipe here.


Classic Gluten-Free Brownies
Yields 24 brownies

  • 1/3 cup superfine brown rice flour
  • 1/3 cup superfine white rice flour
  • 1/3 cup sweet rice flour
  • 1/4 cup tapioca flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 ounces unsweetened chocolate, broken into pieces
  • 12 tablespoons (1 1/2 sticks) unsalted butter (or 11 tablespoons of coconut oil plus one tablespoon water for a dairy-free option)
  • 2 1/4 cups (15 3/4 ounces) sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
(Note: This recipe works best with the specific gluten-free flours listed, but you can alternately use 1-1/4 cups (5 ounces) of your favorite gluten-free flour. I will not guarantee satisfactory results because I've had many epic failures using other flour blends. The blend I've listed is the best.)

  1. Heat oven to 325 degrees. Spray a 13 by 9-inch baking pan with nonstick cooking spray.
  2. Whisk flour, baking powder, and salt in a medium bowl until combined. Set aside.
  3. Melt chocolate and butter in a medium saucepan over low heat until smooth, stirring frequently to avoid scorching. Remove from heat. (Or microwave in short bursts, stirring until melted and smooth.)
  4. Whisk sugar into chocolate mixture. Add eggs, one at a time, whisking after each addition, until thoroughly combined. Add vanilla. Add chocolate mixture to flour mixture, folding with a rubber spatula until the batter is completely smooth and homogeneous.
  5. Transfer the batter to the prepared pan, spreading the batter evenly with a rubber spatula.
  6. Bake until a toothpick inserted in the center of the brownies comes out with a few moist crumbs attached, 30 to 35 minutes. Allow brownies to cool slightly before serving.


Comments

Post a Comment

Popular posts from this blog

Paleo Pumpkin Muffins (Grain and Dairy Free)

Image
I'm excited to say that I finally perfected my pumpkin muffin recipe! My family and I are fans of all things pumpkin, so finding lots of paleo pumpkin recipes became a priority when we embarked on this new adventure. I found this recipe  from  The Gluten-free Homemaker , which was the closest to a traditional muffin that I had found among all of the paleo bloggers. I am grateful to Linda for posting this recipe! However, it wasn't as sweet or pumpkin-spicy as I like. The almond flour that I used was Bob's Red Mill, which isn't the finest almond flour on the market (I hear that Honeyville is better), so the texture of the muffin wasn't as smooth as I would like. I decided to eliminate the almond flour and use coconut and tapioca flours. I also added some coconut sugar and more pumpkin pie spice to make a sweeter, spicier muffin.  I mix the dry and wet ingredients separately. I found that I had to premix the coconut oil with the almond butter to prevent the co...
Read more

Paleo Chocolate Nut Bars

Image
When we adopted the paleo lifestyle, I had to bid farewell to my beloved breakfast of Mini-Wheats and 2% milk.  Could there be a less paleo breakfast than that?  Closing this chapter of my life was no easy task, people! I've been in love with Mini-Wheats since I could eat solid foods! I had no idea what I was going to eat. Traditional granola bars were off the list. Yogurt is loaded with refined sugars and is dairy (although I break the rules on dairy where homemade kefir is concerned. More on that later...)  Bacon and eggs are awesome but  are  too heavy  for me to eat daily. M ost days  I prefer a quick, easy, and light breakfast.  That proverb about necessity being the mother of invention rings true on this primal food journey. I had to come up with something grain and dairy free for breakfast. It needed to be portable for travel to the non-paleo realms of our grain-lovin' world. It had to contain lots of protein, fiber, vitamins, and mi...
Read more