Gluten Free Brownies

Mar 14, 2020 | Dessert, Gluten free, Recipes

It was brought to my attention recently that I don’t have a brownie recipe on the blog, which is misleading because I’ve had this brownie recipe for a few years now! 😬 So apologies for holding out on y’all, hopefully I can offer you this plate of delicious, melt in your mouth brownies to make up for it 😂

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This recipe, like my pie crust recipe, comes from Alana of The Bojon Gourmet… otherwise known as the queen of gluten free baked goods. Seriously. Her recipes are ALWAYS on point. This recipe specifically came from her cookbook, Alternative Baker, which I had the great pleasure to recipe test before it came out. If you or someone you know loves sweet treats but needs to eat gluten free, this cookbook is a must have. Everything I’ve tried from it has turned out awesome.

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Like these brownies. These guys are mostly chocolate and butter, and they always come out so fudgy and delicious. Instead of cocoa powder, you melt chocolate (I just use semi-sweet chocolate chunks), which makes them so chocolatey and delicious, exactly how brownies should be. Other than being slightly more crumbly than brownies made with wheat flour, you’d never know these were gluten free!

This recipe uses teff flour, which is a darker flour with a naturally chocolatey and nutty taste. I don’t use it often since it has a bit of a strong flavor by itself, but I always have it on hand to make these brownies because it compliments the chocolate so well. If you can’t find teff (I buy mine at Whole Foods, unsurprisingly), something like oat or sorghum should probably work. There’s such a small amount of flour to begin with that substitutions shouldn’t cause too many problems.

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Alright, enjoy — and stay messy (as obviously I did)! 💙

P.S. If you want to see more of the behind the scenes of making these, I made a highlight on my Instagram page!

Gluten Free Brownies

Yield | 16 brownies
Notes
I use Bob's Red Mill teff flour, which I find at Whole Foods.
I just use semi-sweet chocolate chunks for the chocolate, but you could use chocolate chips or chopped chocolate as well.

Ingredients

  • 6 tablespoons unsalted butter
  • 8 oz semi-sweet or dark chocolate, chopped (about 1 ½ cups)
  • ½ cup teff flour
  • 2 tablespoons tapioca starch
  • 3 large eggs, at room temp
  • ¾ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla

Directions

  • Remove eggs from the refrigerator and set aside to warm to room temperature. Preheat oven to 350 F and grease the bottom & sides of an 8-inch baking pan (2 bread pans work well in a pinch).
  • Melt the butter & chocolate in a small saucepan over low heat. Stir frequently prevent the chocolate from burning. When everything is melted, set aside and cover to keep warm.
  • Whisk teff flour and tapioca starch into a small bowl and set aside.
  • Meanwhile, beat the eggs, sugar, and salt in a medium bowl. Whip on medium high speed until they're light & fluffy (or just do this with a whisk.) Stir in the vanilla until just combined, then the warm chocolate butter mixture. Add the flour mixture and mix on low until combined. Remove the bowl from the mixer and use a flexible spatula to give the batter a final stir by hand, scraping the bottom of the bowl and making sure all the flour is incorporated.
  • Scrape the batter into the prepared pan and smooth into an even layer. Bake the brownies until the top is puffed and a toothpick inserted into the center comes out with mossed crumbs, 24-30 minutes, taking care not to over bake. Let cool completely and then cut into squares. The brownies keep well, airtight at room temperature, for up to 3 days, or refrigerated for up to 5 days.

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