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Fudgy Gluten-Free Brownies

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Level: Easy

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Description

These are fudgy brownies, unadorned with fillers. These have a crackly top, with a discernible texture as your teeth bite down. And beneath them? Pure, smooth chocolate, as rich as flourless chocolate torte.

Ingredients

  • 8 Tablespoons Unsalted Butter
  • 4 ounces, fluid Bittersweet Chocolate
  • 1 cup Sugar
  • 2 whole Eggs
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoons Fine Sea Salt
  • ¼ cups Brown Rice Flour
  • ¼ cups Tapioca Flour

Preparation

Prep work:

Preheat the oven to 400 degrees F. Grease an 8-inch square baking pan. Chop the chocolate into small slivers. Slice the butter into one-inch pieces. Combine the two flours together.

Melting the chocolate:

Bring a saucepan of water to a boil, and then turn it down to a simmer. Place a large metal bowl over the top of the saucepan. Put the chocolate and butter into the metal bowl and stir, occasionally, as they both begin to melt. As they come to a full melt, stir and stir, vigorously, until you have a cohesive mixture.

Making the brownies:

In a medium-sized bowl, combine the sugar and eggs, whisking vigorously until they are creamed together, with a silky consistency. Add the vanilla extract and salt and stir well. Add in the gluten-free flours and stir. Finally, pour in the melted chocolate-butter mixture and stir, carefully, with a rubber spatula, until the mixture has become smooth.

Baking the brownies:

Pour the mixture into the prepared baking pan. Smooth the top with the spatula. Slide the baking pan into the oven and set the timer for 25 minutes.

Finishing the brownies:

As the brownies are baking, fill the sink with ice cubes and 1 inch of water. When the brownies are finished baking, remove the pan from the oven and place it immediately into the ice-water bath. (Don’t let any water splash up onto the brownies!) Let the brownies stay there until they have cooled completely.

These brownies taste best the next day, after an entire night of refrigeration. That makes the top crunchy, and the insides decadently chewy. However, I’m sure no one would suffer if you ate the brownies immediately, either.

10 Comments

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jeannem on 6.26.2010

These were great! I went ahead and used semi-sweet chocolate chips instead of the bittersweet chocolate and then cut the sugar down from 1 cup to 3/4 cup. May cut the sugar down even more next time, as they seemed plenty sweet. Family loves them. And am sure my friend with celiac disease will feel the same. Thanks so much for sharing this recipe.

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Abbierr on 1.15.2010

So, So Good!!! I made some changes to fit my low-carb requirements, but they still turned out amazing! I used Special Dark Chocolate Chips, 3/4 cup Splenda instead of the sugar and Fax Meal instead of the Brown Rice Flour and Tapioca Flour. I also added 1 tsp Baking Powder. The best I have had in a very long time!

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calvinsmom on 12.14.2009

spectacular! I am munching on them as I write. Plunging my pyrex into an ice bath was scary; I compromised with cold water. Regardless, it worked, it’s yummy, it’s a keeper. Thak you, glutenfreegirl!

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neddygirl on 12.9.2009

These are great brownies! Thanks for the recipe.

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neddygirl on 10.4.2009

These were spectacular! I had white rice flour, not brown, so I ended up using that, but they were still great. My son, who rarely gets the same treats as everyone else, was thrilled. The friends that I brought them to, along with regular (not GF) brownies, thought they were great, too. Definitely a keeper in my recipe box!

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