Craving fudgy, intensely chocolatey brownies but need to keep them gluten-free? Look no further! This recipe, inspired by the renowned King Arthur Baking Company's expertise, delivers a decadent treat that even gluten-loving friends will adore. We'll walk you through creating intensely rich, moist brownies that are completely free of gluten, ensuring everyone can enjoy this classic dessert.
Why This Recipe Works:
This recipe's success hinges on several key elements: a blend of gluten-free flours for optimal texture, the addition of xanthan gum for binding, and a careful balance of wet and dry ingredients to achieve that perfect fudgy consistency. Forget dry, crumbly gluten-free brownies – this recipe delivers the moist, chewy texture you expect from a truly great brownie.
King Arthur Gluten-Free Brownie Recipe:
Ingredients:
- 1 cup (2 sticks) unsalted butter, melted and cooled slightly
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup King Arthur Gluten-Free Measure for Measure Flour Blend (or your preferred gluten-free all-purpose blend)
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup semisweet chocolate chips (optional, but highly recommended!)
- ½ cup chopped nuts (optional, walnuts or pecans work well)
Instructions:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour (with gluten-free flour) an 8x8 inch baking pan. This step ensures easy removal and prevents sticking.
- Combine Wet Ingredients: In a large bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until well combined.
- Add Dry Ingredients: In a separate bowl, whisk together the gluten-free flour blend, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in Extras: Gently fold in the chocolate chips and nuts (if using).
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Don't overbake! Overbaked gluten-free brownies can be dry.
- Cool & Serve: Let the brownies cool completely in the pan before cutting and serving. This allows them to set properly and prevents them from crumbling.
Frequently Asked Questions (FAQ):
Can I use a different gluten-free flour blend?
Yes, you can experiment with other gluten-free flour blends. However, King Arthur's Measure for Measure blend is specifically formulated to mimic the properties of all-purpose flour, making it an excellent choice for this recipe. If using a different blend, you may need to adjust the amount of liquid slightly, depending on the absorbency of the flour.
What if I don't have xanthan gum?
This recipe doesn't specifically call for xanthan gum, as King Arthur's Measure for Measure flour blend already contains it. If you're using a different blend that doesn't include xanthan gum, add 1 teaspoon to the dry ingredients. Xanthan gum helps bind the gluten-free flours and creates a better texture.
How can I make these brownies even fudgier?
For extra fudgy brownies, underbake them slightly. Start checking for doneness around 25 minutes. A slightly underbaked brownie will be more moist and chewy. You can also add a tablespoon or two of strong brewed coffee to the batter for extra richness.
Can I freeze these brownies?
Yes! Once completely cooled, you can wrap the brownies tightly in plastic wrap and then foil, and freeze them for up to 3 months. Thaw them at room temperature before serving.
What are the best toppings for these gluten-free brownies?
The possibilities are endless! Consider a dusting of powdered sugar, a scoop of vanilla ice cream, fresh berries, chocolate ganache, or even a sprinkle of sea salt for a sophisticated touch.
This recipe is a guaranteed crowd-pleaser, proving that delicious and gluten-free can absolutely coexist. Enjoy!
