One of my favorite things to do is bake.  I love getting into the kitchen, getting out bowls and measuring spoons, opening the pantry door and standing before the sugars, flours, and baking ingredients.  There is a nervous, almost giddy excitement about it that brings me to a calm, comfortable, happy place in my often stressed out and anxious mind.

Gluten Free Fudgy Brownies!

 

Until today.  I was trying out a gluten free recipe, something that is not my norm.  I had placed a very high bar for this recipe, wanting to make sure it was completely gluten free, that it was accessible, and that it tasted good.

So I spent quite a bit of time researching just how to bake gluten free.  It is not just about ingredients, it is also about quality and safety.

Some people choose to go gluten free, but for others, it is a real necessity.  Seeing as I do not fall into the latter category, I wanted to make sure that safety was at the forefront of my thoughts so that everything about this recipe screamed delicious, sound, comfortable, just-plain-good.

Gluten Free Fudgy Brownies!

 

Since there was no way I was going to be developing a gluten free recipe from scratch, I went to a trusted source.  McCormick has a number of well-tested and scrumptious gluten-free recipes on their site, and this Fudgy Brownie was calling my name in a big way.

Gluten Free Fudgy Brownies!

Gluten Free Fudgy Brownies!

Gluten Free Fudgy Brownies

Prep Time 40 mins
Cook Time 35 mins
Total Time 1 hr 15 mins
One of my favorite things to do is bake. I love getting into the kitchen, getting out bowls and measuring spoons, opening the pantry door and standing before the sugars, flours, and baking ingredients.  

Ingredients

  • 2 c sugar
  • 4 eggs room temperature
  • 1 c 2 sticks butter
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. plus 1/8 teaspoon xanthan gum
  • 2 tbsp. tapioca flour
  • 1/2 c sorghum flour
  • 1/2 c cornstarch
  • 3/4 c unsweetened cocoa powder
  • 1 tbsp. McCormick® Pure Vanilla Extract

Instructions

  • Heat oven to 350°F.
  • Mix sugar and cocoa powder in large bowl. Set aside.
  • Gently sift cornstarch, sorghum flour, tapioca flour, xanthan gum, baking powder and salt in medium bowl. Set aside.
  • Microwave butter in large microwavable bowl on HIGH 1-2 minutes or until melted. Pour into cocoa mixture and stir until well blended.
  • Add eggs and vanilla; mix well.
  • Gradually stir in flour mixture until well blended. Spread in fparchment-lined 13x9-inch baking pan sprayed with no stick cooking spray.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into bars.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Recipe just barely adapted from McCormick.

Gluten Free Fudgy Brownies!

 

For my first venture into intentional gluten free baking, I would call this a success!  So excited to try more and see if we will be incorporating any more gluten-free baking into our lives.  With results like these, it would be hard to resist!

It was an absolute delight to create these Gluten-Free Fudgy Brownies with McCormick. Thank you so, so much for supporting the brands that support this blog. I only work with the best, and am thankful that McCormick is willing to partner with me! <3

I am not able to offer suggestions on substitutions at this time (still learning!) but if you need some insight, check out this post from thekitchn.  You can also check out my friend Johnna’s blog, In Johanna’s Kitchen for some great recipes!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Love this recipe, looks so delicious and yummy! Wondering if you can help me if you know a way to substitute butter with something else (milk/dairy allergy)?

  2. They look terrific for a first attempt! And you’re right – science!! 🙂 Please feel free to peek at my site for lots of the why & how of gf baking and more. I love love love browsing your cakes and have made several gf for special occasions. Thanks for making pretty contributions to the world of baking!! ~ Gigi

  3. Can I use all purpose flour instead of tapioca flour and sorghun flour also what is xhanthan gum? Is there a substitute for it

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