Friday, September 5, 2008

Recipe: Fudge Brownies from Scratch

Brownies are one the easiest recipes to make gluten-free in a version that tastes just like the original - oh so tasty, moist, and chewy! And you can make them from scratch with basic ingredients!

For this recipe, Kelli and I have used a homemade gluten-free flour mix in the 4-3-2-1 ratio. 4 teaspoons Xantham gum. 3 cups Tapioca flour. 2 cups Rice flour. And 1 cup Sorghum flour. The ratio isn't quite right for other types of gluten-free baking, but for brownies it works great!

Here's the rest of what you need to know:

1/2 cups + 2 tbsp butter
6 tbsp cocoa powder
2 eggs
1 cup sugar
1 tsp vanilla
3/4 cups GF flour


  • Grease an 8-inch square baking pan. Set aside.
  • In a medium saucepan, melt butter over low heat and mix in cocoa powder. Remove from heat.
  • Stir in eggs, sugar and vanilla. Using a wooden spoon, beat lightly until combined.
  • Stir in flour.
  • Spread batter in the baking pan.
  • Bake in 350-degree oven for 30 minutes, or until your desired degree of "doneness."
  • Let cool and cut into bars.
  • Enjoy!

- Pete


culinspiration said...

Good deal. Your brownies look good. I've yet to try baking a chewy GF brownie, but I had success recently with some dark chocolate fudge brownies. Hope you'll give them a try!

Gwen said...

So do you recommend this recipe over the one in your cookbook? Tried the cookbook version this weekend and liked it. (Oh so much better than the ghastly black bean brownies I tried before. Gak!) Always willing to try another brownie recipe, if you think this one is better. Thoughts?

peterbronski said...

Hi Gwen... This recipe predates the version in our cookbook. There are some subtle differences between them, but one isn't necessarily better than the other.

Cheers, Pete

Tracy said...

I make "Freakin' Awesome Brownies" from scratch to send to troops and they are now off-limits to my daughter. Look forward to trying this since brownies are one of the things my daughter misses most. Which rice flour did you use in your mix? Regular White Rice, Sweet White rice or brown rice? Thanks!