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?
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.
- 3/4 cup all purpose gluten free flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum (unless you are using a 1:1 flour mix)
- 1/2 cup butter
- 1 egg
- 1 1/2 cup unrefined or coconut sugar
- 1/2 teaspoon gluten-free vanilla extract
- Preheat oven to 350 degrees F.
- Prepare a 8x8 pan by generously greasing it with butter.
- Set pan aside. In a large bowl, combine the flour, cocoa powder, salt, baking soda and xanthan gum.
- In the bowl of a stand mixer, cream together the sugar and melted butter using the beater attachment.
- Beat the egg into the sugar and butter.
- Add the gluten free vanilla extract.
- Slowly add the dry mixture into the wet and mix on a low speed.
- Lightly coat the chocolate chips with some flour and add into the mixture.
- Once fully incorporated, spread mixture onto the prepared pan.
- Bake for 20 minutes or until a toothpick or tester come out of the center of the brownie pan clean.
- Remove brownies while slightly gooey. Let cool in pan and remove. Cut with a knife and serve.
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.
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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