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.
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.
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
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.
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!
Your 1st gluten free baking definitely looks like a success friend! It’s a little bit of science that can be kind of fun 🙂 Definitely putting these brownies on my “to try” list! Always room for more chocolate.
Thanks girl! Its more of “science” than “fun” for me right now… so I think I will leave it up to the professionals! 🙂 (for now!)
These look wonderful! I can’t wait to try these for our next family get together. A few years back my SIL was told by doctors she had to be gluten free, then they told her never mind it wasn’t necessary. Now, a year later, they’re saying she needs to be g-free again. I do most, if not all, baking for family dinners and parties. Unfortunately, I recently tossed all the g free recipes I had gathered, thinking there was no more need for them. Doh! Needless to say I’m so excited to these!
These look perfect! We don’t eat GF tons but my father in law does and I’m always looking for a new treat to take him. My mother in law is so clueless about GF and so he eats about the same 10 things over and over again. He just adores a new dish now and then. These look like a great surprise for after Sunday dinner! Thanks lady!
These look so fudgy and yummy, and with no dark chocolate quite economical to make!
These look amazing…and so fudgy! I love what you shared about wanting these to be safe for those who are eating gluten free because of medical necessity. Folks like me so appreciate when a baker goes the extra mile to make a treat we can safely enjoy. It really means the world to us. And thank you for the sweet mention!
These look very good and fudgy. You are right that baking gluten free is a science, but the more you do it the easier it gets. I have a great gf flour blend that I use and I have been able to convert many recipes with success. Good luck with your future tries.
These look absolutely gorgeous, so fudgey in the middle, pinned them for a try myself! I’ve just been diagnosed with a gluten intolerance and was SO upset for a while thinking that I won’t be able to enjoy all the homemade baked goods that I love so much. But really you just need to put a bit more effort into getting the flour mix right (something I haven’t begun to think about yet) so thank you so much for posting this recipe! All is not lost!
Rosie x
http://www.rosebudbakes.wordpress.com
Amanda these do look yummy. We don’t eat GF but a couple people in the family do. None have celiac but one has gluten intolerance. I have made several things with almond almond flour, coconut flour, brown rice, teff, sorghum, etc. A few mixes too. Some good, some not so good. Coconut flour is a tricky one. You have to use LOTS of eggs with it.
This looks pretty awesome, although i’ll probably not gonna make it ’cause there are plenty products which i don’t use.
Thanks for thw mouthwatering pictures!
Gluten free has never looked so delicious!