These brownies passed our most rigorous test – being put out in the break room with no fanfare. The plate was emptied in a few hours and not a single “Hey, is this gluten free?” was uttered. Try it out in your own kitchen and convert doubters into believers.
Ingredients
- 100g (3/4 cup) I’m Free Perfect Gluten Free Flour
- 25g (3 tbsp) Expandex
- 5g (1 tsp) Salt
- 4.5g (1 1/2 tsp) I’m Free Perfect Gluten Replacement
- 113g(1 stick) Butter
- 285g(10oz) Chocolate
- 23g (3 tbsp) Cocoa Powder
- 150g (3 ea) Eggs, Large
- 60g (4 tbsp) Sugar
- 170g(13 tbsp) Brown Sugar
- 15g (1 tbsp) Vanilla Extract
Equipment
- Double Boiler
- 8×8 Baking Pan
- Bowls
- Whisk
Timing
Active Time: 30 Minutes
Total Time: 2 Hours
Yield
9 Brownies
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Dry Mix
Preheat an oven to 350°F.
Mix together in a bowl the I’m Free Perfect Gluten Free Flour, Expandex, salt, and I’m Free Perfect Gluten Replacement.
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Mix Sugar, Eggs, Chocolate
In a separate bowl mix together the sugar, brown sugar, vanilla extract, and eggs.
In a double boiler heat the chocolate, cocoa powder, and butter until it has melted about 5 minutes. Mix together until smooth.
Add the chocolate mixture to the eggs and sugar, mix until smooth.
-
Combine
Finally add in the flour mixture and mix for 1 minute.
Pour the brownie batter into a 8×8 baking pan lined with baking paper.
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Bake, Cool, and Serve
Bake at 350°F for 20-25 minutes, check the brownies with a cake tester or a toothpick. It should be slightly underdone for a nice fudgy consistency.
Allow the brownies to cool for 1 hour before cutting and serving.
Summary
Recipe Name
Remarkable Gluten Free Brownies
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Comments (2)
April 9, 2021 2:36 am
Can these be frozen/thawed? How are they stored – refrigerator?
April 9, 2021 12:03 pm
These do freeze well if they are wrapped properly. They will store in the refrigerator for 7 days after baking as long as they are covered. We would suggest gently reheating them before serving them after refrigeration.