Gluten-Free Brownies
User Reviews
4.8
18 reviews
Excellent
Gluten-Free Brownies
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These gluten free brownies, made with chocolate, butter, and tapioca starch, are remarkably easy and fudgy and, in all seriousness, taste like the real deal even though they're flourless. Swear.
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Ingredients
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup tapioca starch or tapioca flour
- 1/4 cup cassava flour (or substitute tapioca starch or flour)
- 1 pound chocolate* chopped (semisweet or dark up to 85%, depending on desired sweetness)
- 6 tablespoons (3 oz) unsalted butter plus more for the pan
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup coconut sugar
- Cocoa powder or confectioners sugar for dusting (optional)
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Instructions
- Preheat the oven to 350°F (177°C).
- Line a 13-by-9 inch (33-by-22 cm) baking pan with parchment paper or foil, leaving a couple inches overhang on all sides and butter the parchment or foil.
- In a small bowl mix together the baking soda, salt, tapioca starch, and cassava flour (or tapioca starch or flour).
- Place a medium heatproof bowl on top of a pot of simmering water, making sure the bottom of the bowl does not touch the simmering water. Add the chocolate and butter to the bowl and wait patiently while they melt, stirring often, until it's completely smooth. Carefully remove the bowl from atop the simmering pot of water and let the mixture cool slightly.
- In a large bowl with a stand or hand mixer on medium speed, beat the eggs, vanilla, and sugar until the mixture thickens and begins to turn a pale shade of tan, 4 to 6 minutes.
- Add the flour mixture, switch to a spoon, and stir just until incorporated. Stir in the melted chocolate and butter, mixing until everything is smooth and completely incorporated.
- Scrape the batter into the prepared baking pan and bake for about 25 minutes, until the top looks dry, shiny, and cracked.
- Let the brownies cool completely in the pan on a wire rack before cutting them into 2-inch (5-cm) squares. If desired, dust with cocoa powder or gluten-free confectioners' sugar.
Notes
- You can opt for any type of chocolate in these gluten-free brownies. For sweeter brownies, use semisweet chocolate. For a more intense experience, opt for dark chocolate in the 70 to 85% range, depending on just how dark you fancy things. Or if you’re indecisive, opt for what author Josh Weissman refers to as “a nice balance” and do half dark chocolate and half semisweet chocolate. Those of you embracing a paleo lifestyle (with a slight cheat here and there), you’ll want to pay close attention to the chocolate’s sugar content.
Nutrition Information
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Serving
1brownie
Calories
221kcal
(11%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
52mg
(17%)
Sodium
99mg
(4%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Nutrition Facts
Serving: 18to 24 brownies
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Serving | 1brownie | |
| Calories | 221kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 99mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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