I tried so hard with this recipe to use King Arthur’s all purpose gluten free flour, but they just ended up too gritty. When I tried the recipes using my special blend, I just couldn’t compare the two. So ditch the box mix because I have cracked the code on making gluten free brownies that are also dairy free, and egg free. How can something that excludes to many of those core ingredients taste so good? Make them and you will see, I promise.
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My Ingredients
So I was doing so good making recipes with an all-purpose gluten free flour to make things easier. But at the end of the day, my recipes just turn out so much better when I use my blend. I just love how the combination of brown rice flour, sorghum, potato starch and arrowroot give baked goods such a smoother texture. This isn’t to say that I won’t keep trying to simplify by using a gluten free all purpose flour. I think I am just going to have to alternate between the two based on my recipes.
The brand I use for all four of the listed above ingredients is Authentic Foods Brand. If you haven’t tried their flours, you should. I also used Rodelle’s organic dutch processed cocoa powder that is why these brownies have such a dark finish. There are many types of cocoa you can use but I have always been told that dutch processed was better for baking. What are your thoughts?
I added a little extra chocolate flavor with one cup of Enjoy Life Brand semi-sweet mini chips. And I made these gluten free brownies also egg free by using Bob’s Red Mill Egg replacer.
I always use dairy free, soy free Earth Balance butter sticks. And everything else is pretty self explanatory. I think you will find that this is a pretty simple straight forward recipe.
But in this recipe I tried something I have never tried before. With the help of my latest “cookbook club” pick, I have been able to get a little more comfortable using coconut sugar. I am not sure I will ever just use coconut sugar, but never say never right. Needless to say, so many of you and (me) are trying our best to find better ways to eat gluten free without filling up on the junk. So I decided to try using half organic cane sugar with coconut sugar and I loved it. I am already used to my baked goods not being too sweet because the organic cane sugar is not as sweet as refined sugar, so to me I did not even notice much of a difference.
This year I have been trying to add more nutritious things to our diet, so I thought this was a good step in that direction.
My Method
The first thing you will do is melt your dairy free butter in a small sauce pan. Once you do that, you will stir in your mini chips until they are melted and smooth. This may require just a little more heat be careful not to boil your mixture.
Then you will transfer the melted butter and chocolate to the mixing bowl of your stand mixer and let it cool for 10 minutes.
Next you will mix up your dry ingredients and whisk them together. If you haven’t started using a scale yet, I really encourage you to do so. It is the best way to get the best results each time you bake. Using a scale has completely changed my gluten free baking. And I get the same results each and every time. There is no more guesswork.
In a separate small bowl get your egg replacer ready but do not activate it with the water yet.
Once ten minutes have passed, add the right amount of cool water to the egg replacer, stir and let sit one minute to thicken. If your water is too warm your mixture is going to clump. Then add your vanilla and egg replacer to your melted butter and chocolate. Mix on low until combined. Then remove your bowl from the stand mixer. This step is really important because you are going to just fold in your dry mix with a spatula. You might think your batter looks a little sponge-like, but that is ok.
Pour it into the center of your lined baking pan and spread it out evenly with the spatula. Sometimes I even use my fingers to push it completely to the edges. This batter is thick so you won’t be able to just pour it in and watch it spread on its own.
Then you bake them and let them cool completely before serving. That’s it!
I have never had my gluten free brownies come out this good using any kind of box mix. Especially since I am making them egg free. When you are baking food that is allergy friendly it is truly a science. It has taken me a long time to figure it out, but it was all worth it in the end. Now, I am eating all of these brownies right before swimsuit season…..but I have been dying to make my own and really craving delicious brownies, like the ones I used to eat before my gluten free life.
I hope you love them too. Please be sure to share a picture and what you thought in my Stay Gluten Free Community (it’s FREE to join, click here). I absolutely love hearing your feedback.
Until Next Time!
Gluten Free Chewy Fudgy Homemade Brownies
Ingredients
- 51 g Brown rice flour a little more than 1/4 cup
- 38 g Sorghum flour about 1/4 cup
- 23 g Potato starch about 2 tbsp
- 17 g Arrowroot about 2 tbsp
- 110 g Organic cane sugar about 1/2 cup
- 66 g coconut sugar about 1/2 cup
- 26 g Dutch processed cocoa powder about 1/4 cup
- 1/2 tsp Xanthan gum
- 1/4 tsp salt
- 1/2 cup Earth Balance Dairy free butter sticks 1 stick
- 3 tbsp Bob's Red MIll Egg Replacer
- 6 tbsp Water temperature slightly cool
- 1 tsp Vanilla extract
- 1 cup Enjoy Life brand dairy free semi-sweet mini chips
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a 9x9 inch square baking pan with parchment paper. There will be some paper hanging out of the sides.
- In a small saucepan melt your butter on low heat.
- Stir in the chocolate chips just until melted and smooth. Remove immediately from heat so that the mixture does not boil.
- Transfer the mixture to the bowl of stand mixture and let it cool for 10 minutes.
- In separate medium bowl measure flours, potato starch, arrowroot, sugars, cocoa powder, xanthan, and salt and whisk together. For best results use a scale. Set aside.
- Once the ten minutes of cooling have passed, in a small separate bowl activate your egg replacer with water (at cool temperature to avoid clumping). Let sit one minute to thicken.
- Next add the activated egg replacer and vanilla to the melted butter and chocolate. Mix on low for 1-2 minutes or just until combined.
- Remove the mixing bowl from stand mixer.
- Fold in the dry mix with a spatula just until combined.
- Pour batter into the middle of lined baking pan and spread it out evenly with spatula. Batter will be thick.
- Bake for 35-36 minutes.
- Let brownies cool completely.
- Serve and enjoy!
Notes
