I haven’t met many people that don’t like brownies.
Did you know that this treat has made a name for itself all the way across the Pond? You can even find brownies in French bakeries. In my opinion, that says a lot about this chocolatey dessert.
Here’s a bit of trivia about brownies:
The first person to put a recipe for “brownies” in a cookbook was Fanny Farmer, who adapted her cookie recipe to be baked in a rectangular pan, in the 1896 edition of The Boston Cooking-School Cookbook. But: that recipe contained no chocolate! Farmer had basically made what we today call a Blondie. (Source)
I’ve found that one of the biggest challenges in the gluten free journey is figuring out what’s actually going on with them. Many people have health issues for years despite their search for answers. The answers, and eventual diagnoses, are not always easy to find.
This was the exact case with my husband’s health. We didn’t discover his gluten intolerance until he was in his 40s. For him, the prospect of going gluten free was not a happy thought, although the desire to be pain-free made it easy to switch cold turkey.
In my efforts to support him, I began modifying his favorite recipes to be gluten free with minimal changes. My goal was to ensure that 1) he could still enjoy them and 2) they still tasted delicious and ‘normal.’
These gluten free fudgy brownies are an adaptation of my original “regular” brownies. While not all recipes are easily adapted to a gluten free lifestyle, brownies are remarkably easy. I am proud to say that I met my goals with this dessert! My hubby LOVED them.
I hope you do too.
Notes and Tips
The ganache topping is only a suggestion; you may omit it.
This recipe is gluten free only.
Xanthan gum: an acceptable substitute is guar gum.
Gluten Free Fudgy Brownies
Grease a 9×13 inch-pan. Set aside.
Pre-heat your oven to 350 degrees Fahrenheit.
In a small saucepan, place the butter, unsweetened chocolate pieces, and semi-sweet chocolate chips. Place the pan on the stovetop on medium heat. Continually mix with a whisk until the chocolate is melted and all the ingredients are well incorporated.
Remove the pan from the stovetop and let cool for 15 minutes.
In a bowl, mix all the dry ingredients together (sugar, salt, sorghum flour, tapioca starch, sweet rice flour, and xanthan gum).
Make a well in the center, and add the eggs and vanilla extract.
Add the butter/chocolate mixture.
Mix until all the ingredients are well combined but DO NOT over mix.
Add the nuts at this point if you choose.
Pour into your prepared pan.
Bake for 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
Cool before cutting and eating.
You may want to serve these gluten free fudgy brownies topped with a chocolate ganache (see recipe below).
You will need a package of semi-sweet chocolate chips (12oz). I like to use Lily’s Sweet baking chips. They’re sweetened with stevia, are non-GMO, and gluten free.
In a saucepan, place the heavy cream and the chocolate chips. Add the vanilla extract.
Place the pan on the stovetop over low heat. Whisk the ingredients until the chips are melted and you have a smooth chocolate mixture.
Pour over the brownies.
Cool before serving.