Chocolate-fudge brownies (wheat and gluten free)
These gluten- and wheat-free chocolate-fudge brownies are rich and chewy, perfect for chocolate lovers. Made with simple ingredients, they are easy to prepare and satisfy any craving for a decadent dessert.
Cook time 25 min
Prep time 60 min
Ingredients:
1/2 cup white rice flour1/2 cup all-purpose white wheat flour
1 tsp baking powder
1/3 cup dry cocoa powder
1.50 cups sugar
2 eggs
1/2 cup butter
Chocolate-fudge brownies are a timeless treat that offer a rich, indulgent flavor and a chewy, moist texture. This recipe is gluten- and wheat-free, ensuring that those with dietary restrictions can still enjoy a delicious chocolate dessert. With a few simple ingredients, you can whip up these brownies in no time and satisfy any chocolate craving.
Instructions:
Preheat your oven to 350°F (175°C). Grease a square 8-inch baking pan or line it with parchment paper.
In a medium-sized bowl, combine 1/2 cup of white rice flour, 1/2 cup of all-purpose white wheat flour, 1 tsp of baking powder, and 1/3 cup of dry cocoa powder. Whisk these ingredients together until well-blended and set the bowl aside.
In a large mixing bowl, cream together 1.5 cups of sugar and 1/2 cup of softened butter until the mixture is light and fluffy. An electric mixer works well for this step, but you can also use a sturdy whisk if you prefer.
Add the 2 eggs to the creamed butter and sugar mixture, one at a time, beating well after each addition until fully incorporated.
Gradually add the dry ingredient mixture to the wet mixture, stirring until everything is just combined. Be careful not to overmix, as this can result in tougher brownies.
Transfer the brownie batter to the prepared baking pan, spreading it out evenly with a spatula.
Place the pan in the preheated oven and bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The baking time might vary slightly depending on your oven.
Allow the brownies to cool in the pan on a wire rack. Once cooled, cut them into squares and serve. Enjoy your delicious chocolate-fudge brownies, now gluten-free!
By following this recipe, you can create a batch of delectable, gluten- and wheat-free chocolate-fudge brownies that everyone will love. Whether you're baking for a special occasion or simply treating yourself, these brownies are sure to impress. Enjoy them warm with a scoop of ice cream or on their own with a cold glass of milk.
Chocolate-fudge brownies (wheat and gluten free) FAQ:
Bake the brownies in a preheated oven at 350°F (175°C) for 25–30 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs, not wet batter.
You can substitute the white rice flour with almond flour or any gluten-free flour blend. However, this may slightly change the texture and flavor of the brownies.
Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week, or freeze for up to 2 months.
For a vegan version, you can substitute each egg with 1/4 cup of unsweetened applesauce, 1/4 cup of mashed banana, or 2 tablespoons of flaxseed meal mixed with 3 tablespoons of water (let it sit for 5 minutes to thicken).
If your brownies are underbaked, they will be too soft and gooey in the center, with a wet toothpick. Overbaked brownies may appear dry and have a crumbly texture. Aim for that perfect balance where a few moist crumbs cling to the toothpick.
Cooking Tips:
- Ensure all your ingredients, particularly the flours, are certified gluten-free to avoid cross-contamination.
- For a richer chocolate flavor, use high-quality cocoa powder.
- Preheat your oven to the correct temperature before baking to ensure even cooking.
- Line your baking pan with parchment paper for easy removal and quicker cleanup.
- Allow the brownies to cool completely before cutting to prevent them from crumbling.
- Add a handful of chocolate chips or chopped nuts to the batter for added texture and flavor.
Nutrition Facts
8 ServingsCalories 350kcal
Protein 4.60g
Carbohydrates 54g
Fiber 2.58g
Sugar 36g
Fat 14g
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