Gluten Free Fudge Brownies
Our gluten free fudge brownies are the best – ever. Dave and I are confessed chocoholics. Dave is actually a chocolate connoisseur – he has the ability to discern the actual region of the world chocolate comes from with a blind whiff and a nibble. Lucky guy! So, we are incredibly proud to offer up this chocolatey, sinful delight of fudge brownie yum.
A Big Chocolicious Thank you!
Chocolicious credit must be given to Ms. Karina at cafedelites.com. Karina uses a technique that I thought was genius- baking on the top third of the oven. This instruction helped to make the brownies fudge-gooey on the inside and denser towards the edges, which we personally love. We ate half the batch a few minutes out of the oven. WOW!!!
Fudge Brownies the Next Day
No need to refrigerate these gluten free delights to keep fresh overnight (if they last that long!) We stored the brownies in an airtight container and they were delicious the next morning with a small scoop of organic vanilla ice cream. :0. I know, so naughty!
Please let us know how you gluten free Fudge Brownies turned out! Leave a rating and comment in the area provided below the recipe. We love to hear from you!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Click on this link to blend a batch for yourself. If you choose to make this with another GF flour blend, please note that your results may differ.
Peace & LOVE – Teri
Recipe Inspiration: Chocolate! Photos by DuPree Productions; Recipe updated 4.20 for clarity
Flour Farm’s Chocolicious Gluten Free Fudge BrowniesPrint
Gluten Free Fudge Brownies
- Total Time: 35 minutes
- Yield: 16 Brownies 1x
- Diet: Gluten Free
A decadent gluten free Fudge Brownie for chocolate lovers everywhere. Bite into rich, fudgey-gooey goodness with a slightly crisp top. Simply chocolicious!
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: For information on how to substitute an ingredient, click here.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 45g (1.6 oz) Unsweetened Cacao Powder (1/2 C)
- 60g (2.1 oz) Flour Farm Organic Gluten Free Flour Blend (1/2 C + 1/2 T spoon & level)
- 1/4 tsp Pink Himalayan Salt (1.5g)
- 113g (4 oz) Unsalted Butter, melted and cooled (1 stick, 8T or 1/2 C)
- 1 T Oil – we use Avocado Oil (13g)
- 100g (3.5 oz) Cane Sugar (1/2 C)
- 110g (3.9 oz) Light Brown Sugar (packed 1/2 C)
- 2 Large Pasture Raised Eggs (100g)
- 2 tsp Pure Vanilla Extract (10 ml)
- 45g (1.6 oz) Mini-Chocolate Chips (1/4 C)
Equipment: Digital scale (preferred), 8×8″ bake pan, Mixing bowls, Whisk, silicone spatula, Measuring spoons & cups, Unbleached parchment, Non-stick spray
Before You Dive In – Prep: Please read!
- Bring eggs to room temperature (preferred)
- Melt the butter, set aside to cool
- Move oven rack to the top 1/3 of the oven (the slot just below broil)
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius)
- Lightly grease or spray an 8×8″ square baking pan
- Line the baking pan with parchment, then spray or grease the parchment (not required, but preferred if not using a non-stick pan. Try our non-stick baking Goop)
Step 1: In a small bowl, sift in the cacao powder. Add the Flour Farm flour and salt. Whisk together. Set aside.
Step 2: In a medium sized bowl, whisk together the melted butter, oil and sugars for about 1 minute (or use a mixer set to medium).
Step 3: Thoroughly whisk in each egg, one at a time.
Step 4: Add the vanilla. Whisk or beat for 1 more minute.
Step 5: Gently stir the dry mix into the wet mix. Do not over mix.
Step 6: Pour the batter into the prepared pan. Smooth out the top.
Step 7: Sprinkle mini chocolate chips on top of the batter.
Step 8: Bake for 20-25 minutes in a preheated 350 F/177C oven (top third rack). The middle will feel set to the touch – no jiggles. The toothpick does not really give you an accurate test for doneness.
Step 9: Remove from the oven and allow brownies to cool in the pan on a baking rack. When completely cool, slice into 16 brownie squares. Top with ice cream, melted fudge, whipped cream, caramel sauce … it’s all good!
The nutrition information provided below is for the recipe as written. Each brownie weighs 37g or about 1.5 oz.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: brownies
- Method: baking
- Cuisine: American
- Serving Size: 37g
- Calories: 160
- Sugar: 15g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Gluten Free Fudge Brownies
For more sweet recipes by Flour Farm, click on this link!