What is the best gluten free flour for brownies?

Not all gluten free flours are created equal. You can expect different results depending on the flour you choose. I'm a fan of King Arthur Baking Measure for Measure Gluten Free Flour . I've also had good results with Bob's Red Mill Cup for Cup Gluten Free Flour and the Trader Joe's Gluten Free Flour. Any gluten free flour blend should work, just be sure it contains xanthan gum.

Why did my brownies turn out dry?

The number one reason that brownies turn out dry is that too much flour is added to the batter. For best results, measure the flour using a digital kitchen scale . Also, check your oven temperature and be sure that you don't over bake the brownies as this will make them dry and cakey.

Can I use regular all-purpose flour for this recipe?

Absolutely. Use 1 cup of regular all-purpose flour in place of the gluten free flour.

Yes. Feel free to add up to 3/4 cup of your favorite nuts or other mix-ins like M&M's, white chocolate chips or mini peanut butter cups.

Can I make these brownies diary free?

Yes, although the flavor and texture will be slighty different. For an egg replacement, use a flax egg. And swap the chocolate chips for a dairy free variety.

Can I double the recipe.

Absolutely! Double the recipe and then bake the brownies in a 9 x 13 inch pan lined with parchment paper. Keep your eye on the oven as they brownies may bake a bit faster.

Gluten Free Brownies - Browned Butter Blondie

Description

Easy one-bowl gluten free brownies made with just 7 ingredients. Made with perfectly chewy edges, fudgy centers and shiny, crinkled tops, no one will know they’re gluten free!

Ingredients

Units Scale

1 cup (226 g) unsalted butter
5 ounces semisweet chocolate chips (or 60% bittersweet chips)
4 tablespoons Dutch process cocoa powder, sifted
2 teaspoons vanilla
3 large eggs, room temperature
1 1/2 cups (300 g) granulated sugar
1 cup (125 g) gluten free flour, spooned and leveled (I use King Arthur Measure for Measure Gluten Free Flour)
1/2 teaspoon kosher salt
1/2 cup semi-sweet chocolate chips, optional
flakey sea salt for sprinkling

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Instructions

Preheat oven to 325°F. Lightly spray an 8 x 8 or 9 x 9 baking pan with non-stick cooking spray and line with parchment paper so that it covers all four sides of the pan. Leave about an inch of parchment to hang over the sides of the pan for easy removal of the brownies once baked. Set aside.
In a medium saucepan, melt the butter over medium high heat.
Immediately stir in the chocolate chips, cocoa powder and vanilla. Continue to stir until chocolate is completely melted and the mixture is shiny. Set aside to cool for 8 to 10 minutes.
In a stand mixer fitted with the whisk attachment, an handheld mixer or using a whisk and a bowl, beat together the eggs and sugar on medium speed until light and creamy, about 3 minutes.
Once the chocolate and butter is slightly cooled, carefully stream it into the sugar and egg mixture. Mix to combine well.
Once all of the chocolate has been added, continue to beat for about 20 seconds.
Remove the bowl from the mixer and use a large spatula or wooden spoon to fold in the flour and salt.
Add the additional chocolate chips, if desired. Do not over mix.
Pour the batter into the prepared pan and smooth the top with an offset spatula.
Bake on the center rack of the oven for 40 to 45 minutes. The brownies may puff up in the center while baking but will deflate slightly as they cool. To check for doneness, insert a toothpick into the center of the brownies. The toothpick should come out almost clean, with just a few crumbs remaining. The brownies may take up to 50 minutes to cook depending on your oven.
Remove the brownies from the oven to cool on a wire rack. After about 20 minutes, use the parchment paper to lift the brownies from the pan and cool completely on the wire rack before slicing.

Notes

Be sure to use a gluten free flour blend that contains xanthan gum.

Store brownies tightly covered at room temperature for up to 3 days.

To freeze, wrap tightly in two layers of plastic wrap and store flat in a plastic freezer bag for up to 2 months. Defrost at room temperature before serving.