Chocolate-fudge brownies (wheat and gluten free)
Indulge in the rich decadence of our Chocolate-Fudge Brownies, a wheat and gluten-free delight! Made with white rice flour and packed with cocoa, these delicious brownies offer the perfect balance of fudgy goodness and sweetness, ideal for satisfying your chocolate cravings.
- 25 Apr 2024
- Cook time 25 min
- Prep time 60 min
- 8 Servings
- 7 Ingredients
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.
Ingredients:
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!
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 350kcal | 14% |
| Protein | |
| Protein 4.60g | 3% |
| Carbohydrates | |
| Carbohydrates 54g | 16% |
| Fiber 2.58g | 7% |
| Sugar 36g | 38% |
| Fat | |
| Fat 14g | 16% |
| Saturated 7g | 24% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 45mg | 8% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.07mg | 6% |
| Vitamin B3 0.40mg | 3% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.13ug | 5% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.15mg | 1% |
| Vitamin K 1.18ug | 1% |
| Minerals | |
| Calcium, Ca 54mg | 4% |
| Copper, Cu 0.28mg | 0% |
| Iron, Fe 1.28mg | 12% |
| Magnesium, Mg 40mg | 9% |
| Phosphorus, P 110mg | 8% |
| Potassium, K 130mg | 4% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 90mg | 6% |
| Zinc, Zn 0.81mg | 7% |
| Water | |
| Water 14g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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