These bad boys are gluten-free.
And they don’t taste ANY differently than my normal brownie recipe.
Which is a win… for everyone!
For those of you who are not quite sure what gluten is, gluten is a protein that is found in wheat, barley, and rye. People who have Celiac disease (an autoimmune disease) cannot tolerate gluten and are required to follow a gluten-free diet for the entirety of their life (there is currently no medical treatment for the disease). It can be frustrating for people with Celiac disease because it seems like wheat/barley/rye is in EVERYTHING these days… Another blow? Gluten-free products seem to cost so much more than their gluten-containing counterparts.
I have several good friends with Celiac disease and as their friend, I searched high and low for ways to make sure I could make a gluten-free treat that everyone could enjoy when we were at parties/girls night/etc. While there are plenty of GF dessert mixes on the market, I am not super pleased with their taste/texture.
So I decided to figure out how to make my own.
And then I found Bob’s Red Mill Gluten Free 1-for-1 Baking Flour. *note: this not a sponsored post… I just love this product*
I met the very nice Bob’s Red Mill people at FNCE this past year and they pointed me towards this baking mix. Which is awesome because it perfect substitutes into my normal brownie recipe and works beautifully. EVERY. SINGLE. TIME. (!!)
It also saves me the trouble of trying to compound my own flour mixture and try to work out the best proportions of everything/make sure there is enough leavening. (bonus – only one additional flour product in my pantry!)
So now I have a treat that I know everyone is going to enjoy (and no one feels left out!).
Here’s how you make the ultimate GF brownies.
In a small mixing bowl, combine the gluten-free baking mix, baking soda, and salt. Mix well to combine and set aside.
Now it’s time to start the base for the brownies.
In a medium-sized saucepan, combine unsalted butter, granulated sugar, and water.
Heat the mixture over medium heat until it just comes to a boil. Remove from the heat.
Quickly add in one cup of chocolate chips (½ cup of semi-sweet and ½ cup of dark – hence double chocolate!) and stir to combine. Don’t worry if the mixture looks grainy – it will sort itself out in a minute!
In a separate bowl, beat together two eggs with some vanilla extract. Slowly add the beaten eggs into the chocolate mixture, stirring constantly until combined. As you mix in the eggs, the chocolate will start to look smooth and silky again.
Carefully add the dry ingredients and stir to combine.
Finally, stir in another cup of chocolate chips (again, half semi-sweet and half dark). Pour the batter into a 9”x9” baking pan that is sprayed with baking spray and has a parchment paper sling in it.
What’s a parchment paper sling, you ask? Place your baking sheet on some parchment paper and cut two strips that are 9 inches in width and about 12 inches in length. Lay one piece of parchment paper in the pan, making sure to snugly align it on the bottom and up the sides to have some parchment overhanging the edge of the pan. Clip it down with small binder clips. Do the same in the opposite direction (so all sides are covered). The parchment paper sling means easier brownie removal in the future – trust me, this is worth the extra five minutes.
To bake, pop the pan into the preheated oven and bake for 30 minutes. Pull the brownies out of the oven and let them cool completely before cutting.
Fudgy, chocolately, and gluten-free. Definitely a dessert win!
- ¾ cup gluten-free baking mix, please make sure it's 1-for-1 (like Bob's Red Mill!)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 5 tablespoons unsalted butter, cut up
- 2 tablespoons water
- 1 cup semi-sweet chocolate chips, divided
- 1 cup dark chocolate chips, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- Preheat oven to 350°. Spray a 9”X9” baking pan with non-stick cooking spray. Create a parchment paper sling to line the pan. Cut two 9"x12" pieces of parchment paper. Lay each piece in the pan, ensure the bottom and sides are covered (one piece goes one way and the other piece goes the other). Clip excess parchment to the sides of the pan with binder clips. Set aside.
- In a medium-sized bowl, combine gluten-free baking mix, baking soda, and salt. Mix well.
- In a medium-sized saucepan, melt butter, sugar, and water together until sugar is dissolved and the mixture just begins to bubble. The butter might not be completely melted, but that’s ok! Remove saucepan from heat.
- Stir in 1 cup of the chocolate chips (half semi-sweet, half dark chocolate) into the butter-sugar mixture. Mix until chocolate is melted.
- In a separate bowl, beat eggs with vanilla. Slowly add the egg mixture into the chocolate mixture, stirring constantly.
- Slowly add the flour mixture into the chocolate-egg mixture. Stir gently until completely combined.
- Stir in remaining 1 cup chocolate chips (again, half semi-sweet, half dark). Pour batter into baking pan.
- Bake 30-35 minutes – the middle will still be gooey!
- Cool the brownies completely before cutting into squares - the sling should help make this easier. Enjoy!