TGIF: Gluten Free Chocolate Brownies
TGIF! It's been a COLD week here in New England! And I don't know what it is about Monday holidays but it seems to make the week CREEP by. One of the things I like to do when I'm snowed in is to bake! It warms up the house and makes it smell great too!
This brownie recipe is probably one of my most popular recipes and now you know - it is really easy! It is adapted from Baker's Chocolate Onw Bowl Brownie recipe. For the purposes of the pics, I used more than one bowl but I did mix it all in one bowl! The end brownie is a fudgy and chocolatey brownie. I have successfully adapted this recipe to include peanut butter, raspberry and peppermint. (Just not all together). :)
People ask me if I've used other chocolates (ie more expensive) with this recipe. I have and I am going to tell you to Save your money! For this particular recipe, the chocolate flavor really shines through and you don't need to buy an expensive chocolate, unless you want to! They key to this recipe is the salt. It is actually not in the original recipe and when I used to make it without salt, I would always say, it's good but it's missing something. Well, that was the salt! It makes the chocolate POP!
To me, the brownie "plain" is delicious but even better with a Reese's Peanut Butter heart! They also are great warmed up and served with a scoop of vanilla ice cream and hot fudge. MMMMM!!! That will make it seem a little more cozy inside!
Have a great weekend and if you like our recipe, we'd love to hear from you in our comments!
Gluten Free Chocolate Brownies
adapted from the Baker's chocolate One Bowl Brownie recipe
- 1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
- 3/4 cup (or 1.5 sticks) butter or margarine
- 2 cups sugar
- 4 eggs (We love using Pete & Jen Backyard Birds' eggs!)
- 2 tsp. vanilla
- 1 cup Gluten Free flour. We made our own blend using this recipe from King Arthur Flour. We also love King Arthur Flour's Multi Purpose Flour Mix and Cup 4 Cup.
- 1 tsp. Sea Salt
- 1/2 tsp. Xanathan Gum (If you flour mix already has this, you can omit this).
HEAT oven to 350°F.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour mixed with salt and Xanathan Gum (if using); mix well. Pour into prepared pan.
BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.