Who’s up for eating their feelings?!
If your toddler, who has never attempted to get out of his crib or bed by himself, just sauntered down the steps 15 minutes into his nap proclaiming he’s officially done with ’em – eat a Gluten-Free Fudgy Brownie.
If the developers bulldozing the serene field behind your home just posted plans for an apartment complex – eat a Gluten-Free Fudgy Brownie.
If you’re attending a wedding in one week and have zero dresses that currently fit – eat a (slightly smaller) Gluten-Free Fudgy Brownie.
I repeat, if your toddler declares he is done with naps – EAT A GLUTEN-FREE FUDGY BROWNIE!
Even if you don’t have a reason to drown your sorrows in chocolate, you are 1 bowl and 6 ingredients away from the most delicious, dense and gooey brownies ever, and who can say no to that?!
The recipe for Gluten-Free Fudgy Brownies is one I’ve been making for over a decade, actually. It comes from the Wuollet Bakery in Minneapolis, MN, which had a location just around the corner from my first apartment in the city after college.
Ultra-dense and gooey, crackly on top and fudgy in the center, your search for the perfect gluten-free brownie recipe ends here because, lucky for us, Wuollet Bakery shared the recipe for their world-famous brownies and they’re just as delicious made with gluten-free flour instead of all-purpose – WOO!
So, grab a cold glass of milk and eat a Gluten-Free Fudgy Brownie!
How to Make This Recipe:
Start by adding 4oz unsweetened baking chocolate to a large, microwave-safe bowl with 3/4 cup butter or vegan butter like Earth Balance, which I used so Lincoln could have some. Works just the same!
Microwave on high for 1-1/2 – 2 minutes then whisk until the chocolate is completely smooth. (Drool.)
Next add 2 cups sugar then whisk until sooth, and then add 3 large eggs and 1 teaspoon vanilla then mix until smooth.
Lastly, add 1 cup gluten-free flour blend (you could use all-purpose if you don’t need to eat gluten-free,) then whisk until incorporated.
Note: be sure to use a “recipe ready” or “cup for cup” gluten-free flour that includes binders, versus plain rice flour or almond flour, etc. I use King Arthur Gluten-Free Baking Mix and it works great.
Not even going to pretend I didn’t lick the whisk!
Pour the brownie batter into a foil-lined, nonstick-sprayed 9×13″ baking pan then bake for 30-35 minutes at 350 degrees. Check the brownies around the 13 minute mark – if the sides are browning too fast, gently place a piece of foil on top then continue baking.
Let the brownies cool completely (<– yeah right!) then lift them out of the pan using the foil ends. Slice with sharp knife then serve sprinkled with powdered sugar, if you please. Have a glass of milk handy because these babies demand it. Thick, dense, fudgy, and perfectly chocolatey. Enjoy, enjoy!
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Gluten-Free Fudgy Brownies
Gluten-Free Fudgy Brownies are the ultimate, dense and chewy brownie. Made in just one bowl, these gluten-free brownies are easily made dairy-free, too!
- 4oz unsweetened baking chocolate
- 3/4 cup butter or vegan butter
- 2 cups sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1 cup gluten-free flour baking blend (or all-purpose flour if you do not need to eat GF)
- Preheat oven to 350 degrees then line a 9x13” baking pan with foil and spray with nonstick spray. Set aside.
- Add baking chocolate and butter to a large, microwave safe bowl then microwave for 1 minute and 30 seconds on high. Whisk until chocolate is smooth or microwave for 15-30 more seconds if needed to fully melt chocolate. Add sugar then whisk to combine. Add eggs and vanilla then whisk to combine. Add flour then stir to combine.
- Pour batter into prepared baking dish then smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center of the brownies comes out clean. Check brownies at the 10 minute mark - if sides are browning too quickly, gently place a pice of foil on top then continue baking. Cool completely before removing brownies from pan using the foil ends, then slice and sprinkle with powdered sugar, if desired, before serving.
- Be sure to use a “cup for cup” or “recipe ready” gluten-free flour with binders added vs plain rice flour, etc. I used King Arthur Gluten-Free Baking Mix.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.