gluten free fudgy brownies

filed under: Brownies on August 29, 2014

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
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.  

Course: Dessert
Cuisine: American
Keyword: Gluten Free Fudgy Brownies
Servings: 12 servings
Author: Amanda Rettke
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
  1. Heat oven to 350°F.
  2. Mix sugar and cocoa powder in large bowl. Set aside.
  3. Gently sift cornstarch, sorghum flour, tapioca flour, xanthan gum, baking powder and salt in medium bowl. Set aside.

  4. Microwave butter in large microwavable bowl on HIGH 1-2 minutes or until melted. Pour into cocoa mixture and stir until well blended.

  5. Add eggs and vanilla; mix well.
  6. Gradually stir in flour mixture until well blended. Spread in fparchment-lined 13x9-inch baking pan sprayed with no stick cooking spray.

  7. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into bars.

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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Comments

  • Amanda Paa says:

    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.

    • Amanda says:

      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!)

  • Ashley says:

    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!

  • Melissa @ Bless this Mess says:

    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!

  • Kerry @ Kerry Cooks says:

    These look so fudgy and yummy, and with no dark chocolate quite economical to make!

  • Johnna says:

    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!

  • Janine says:

    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.

  • Rosie says:

    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

  • Charlotte Moore says:

    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.

  • Michal says:

    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!

  • amanda @ fake ginger says:

    Gluten free has never looked so delicious!

  • Jessica @ Sweet Menu says:

    They look lovely!

  • Taylor @ Food Faith Fitness says:

    I am not gluten free, but I do LOVE making gluten free brownies…and it seriously looks like you NAILED it girl!
    Will you share with me? Pinned!

  • Barbara @ Barbara Bakes says:

    They look too fudgy and delicious to be gluten-free.

  • Kristen says:

    These look like the perfect fudge brownie! Way to go!

  • Emily of Sugar Plum says:

    These brownies look terrific! I’ve never tried sorghum or tapioca flour before.

  • Tonia says:

    I have some friends that are gluten free so these will be perfect for when I am baking for them!

  • Phi @ The Sweetphi Blog says:

    These look incredibly delicious! I went gluten free for a year to try it out and still have many of the ingredients in my pantry…I’m super happy that I have all the ingredients on hand to make these, they look truly delicious!!

  • Lisa | Mummy Made.It says:

    Thanks for going GF. GF food (baking in particular) has come a long way way over the past 10 years. Once it used to be heavy and tasteless, now no one can tell the difference between ‘regular’ and GF.

  • Jocelyn@Brucrewlife says:

    I’ve heard about a lot of gluten free foods that can be dry and taste meh, but not these brownies! They look moist and glorious! 🙂

    • Amanda says:

      Thanks so much Jocelyn!

  • Katia says:

    I have celiac disease, so this recipe is deeply appreciated! Just one question, 2 cups of sugar, or is it maybe a typo? Just checking!
    Thank you so much! cheers!

    • Amanda says:

      No typo… lots of sugar is right! 🙂

      • Katia says:

        Alrighty!! Thanks 🙂

  • Intan says:

    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)?

  • Gigi says:

    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

  • Sarah Moni says:

    I can’t eat wheat, dairy, soy and cocoa.

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