Gluten Free Homemade Brownie Recipe

The Best GlutenFree Brownie Recipe Meaningful Eats

WEBOct 12, 2023 · Add the dry ingredients to the wet ingredients. Using a rubber spatula, stir in the cocoa powder and gluten-free flour until fully …

1. Preheat the oven to 350F. Lightly spray a 9x13 baking pan (preferably a high-quality metal pan) with cooking spray.
2. In a medium bowl, combine the sugar, melted butter and hot water. Whisk to combine. (Adding hot liquid to the sugar will dissolve some of the sugar, which will help produce a shiny top crust on your brownies.)
3. In a large mixing bowl, add the cocoa powder, eggs, vegetable oil, vanilla, baking soda and salt. With an electric mixer, mix for 1 minute, or until smooth.
4. Add the sugar mixture and mix on low for another 30 seconds to 1 minute until smooth and combined. With a rubber spatula, fold in the flour until no dry streaks appear. Stir in the chocolate chips and pecans. Adding the chips helps produce a shiny top crust.

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Fudgy Vegan LowFat Brownies (Glutenfree and Oilfree!) The …

WEBApr 29, 2016 · Instructions. Preheat an oven to 350°F (177°C) and lightly spray an 8x8 metal square pan with nonstick spray. I found …

1. Preheat an oven to 350°F (177°C) and lightly spray an 8x8 metal square pan with nonstick spray. I found these to cook much better in a metal pan than a stoneware dish.
2. Add the beans, syrup, applesauce, baking powder, vanilla and salt to a food processor and blend for a minute. Scrape the top and sides and then add the cocoa powder and oat flour. Process for a minute or so. Scrape down the sides very well and process again for another 1-2 minutes. Walk away and let it run until completely smooth. It should be smooth and thick, like the consistency of a nut butter. Don't judge the result by the taste of the batter (if you try it) because it tastes slightly beany, but not at all once baked! Add the chocolate chips and give it a good stir around the bowl with a spoon to incorporate them, but don't blend them.
3. Spread the batter into the pan, making sure to scrape out ALL of the batter from the processor, including underneath the blade. I used a skinny rubber spatula to get it all out and spread the top of the batter flat and out to the corners of the pan. Dampen the spatula with water to help if necessary, as it will be thick and sticky. Sprinkle extra chocolate chips all over the top and make sure to gently press them into the batter, so they remain in tact while baking.
4. Bake for 25-30 minutes when they are slightly puffed up and the top is firm. I removed mine at 27 minutes. Do 25 minutes for a more fudgy brownie and closer to 30 for a more dry/firm brownie. I felt 27 mins was perfect. Fudgy, moist and firm. They will seem a bit undercooked at removal but will continue cooking and firm up as they cool, trust me. Let them cool at least 20 minutes before slicing them. If not avoiding fat intake, then serve with my Vanilla Cheesecake Ice Cream!

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