Gluten Free Double Chocolate Brownies
These gluten-free double chocolate brownies are double the chocolate punch with cocoa powder and semi-sweet chocolate chips. Don’t you love it when there are whole chocolate chips in a brownie recipe? They get a little bit crunchy and melty at the same time. How is that possible?
If you are using an already mixed all purpose gluten free flour from the store, you won't need to add xanthan gum as I did in this recipe. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 1
Amount Per Serving: Calories: 343 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 48mg Sodium: 277mg Carbohydrates: 56g Fiber: 2g Sugar: 32g Protein: 5g
If you are using an already mixed all purpose gluten free flour from the store, you won't need to add xanthan gum as I did in this recipe.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
When I finished making these brownies I was really proud. Not only had I made my favorite dessert gluten-free, I also accomplished the ever elusive task of making them cakey and fudgey at the same time.
I added baking soda to the dry mixture to get the crackle on the top of the brownie. For years I longed for boxed brownies because of that crackle. I always tried to figure out a way to do it myself from scratch. Who knew it was as easy as adding baking soda. Now you do!
When you’re making these brownies, coat the chocolate chips with a tiny bit of flour before you mix them in. It helps them not sink to the bottom.
It’s amazing how a chocolate chip can get melty and crispy at the same time in a recipe like this. It’s pretty special.