Yup. I did it again. I made up my own recipe dang it. Why? Because I think that gluten free recipes are overly tedious. Certain things like gluten free puff pastry will be tedious even if glutenized. Brownies shouldn’t be. It should be a simple luxurious treat.
I’ve done a lot of gluten free experiments lately like gluten free pizza and gluten free banana strawberry muffins. They came out beautiful….if not better. But lets talk turkey here. Pre-packaged gluten free bake goods are crap for the most part. Pre-made gluten free bread is like choking down sand. I honestly don’t understand it. Thinking logically if bread is done correctly it shouldn’t be grainy. It makes me think that gluten free bread is not the problem but the manufacturer is.
So far I have tried a few different brands of flour. Heck, I even mixed up my own. The unfortunate part of it all is the expense of the flour. Considering the fact that I don’t have to spend my days in misery exceeds any negative thoughts to the expense of gluten free products. But really its not that bad. Arrowhead Mills Gluten Free All Purpose Baking Mix can be used for muffins, cakes, breads, pizza and cookies. It does have baking powder in it as well as salt so take that into consideration. Think of it as like regular all purpose flour.
So I looked up a ton of gluten free brownie recipes just to make sure I wasn’t missing anything. A common misconception is that fudgy brownies are because of flour. Nope. Wrong. Its the amount of egg you use. You never will get a fudgy brownie with out the use of eggs. The more egg you use the more fudgy and vice versa. You would not believe how complicated some of the gluten free brownie recipes are. It was laughable. Just replace flour with the gluten free all purpose flour and presto: gluten free brownie magic.
Gluten Free Brownies by The Home Made Cook
- 3/4 cup real butter, melted
- 1 1/2 cups of sugar
- 1 1/2 tsps of pure vanilla extract
- 3 large eggs, room temp
- 3/4 cup gluten free all purpose flour
- 1/2 cup of baking cocoa (the better the chocolate the better the brownie…you can sub out the cocoa and butter and just use unsweetened chocolate)
- 1/2 tsp baking powder
- 1/2 tsp salt
- Preheat oven to 350 F.
- Grease 8 or 9 inch square pan.
- Combine all dry ingredients evenly in large bowl.
- Add melted butter and stir until incorporated
- Add eggs one at a time and whip with a whisk until glossy and thick.
- Add vanilla until incorporated.
- Pour brownie batter into pan and bake for 35 minutes or until cake tester comes out clean.