• 4 Ratings

To keep these rich and fudgy homemade brownies gluten-free, we swap white rice flour, potato starch, and sorghum flour for all-purpose flour. This chocolate dessert tastes remarkably like its classic brownie recipe counterpart!

Source: Better Homes and Gardens
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Gluten-Free Fudgy Brownies

Ingredients

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Directions

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  • In a medium saucepan cook and stir butter and unsweetened chocolate over low heat until melted and smooth. Remove from heat; cool. Meanwhile, preheat oven to 350°F. Line an 8x8x2-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.

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  • Stir sugar into cooled chocolate mixture. Add eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla. In a small bowl stir together Gluten-Free Flour Mix and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. If desired, stir in nuts. Pour batter into the prepared baking pan, spreading evenly.

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  • Bake for 30 minutes. Cool in pan on a wire rack. If desired, spread Chocolate-Cream Cheese Frosting over cooled brownies. Using the edges of the foil, lift uncut brownies out of pan. Cut into brownies.

To Store:

Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

Nutrition Facts (Gluten-Free Fudgy Brownies)

157 calories; 10 g total fat; 6 g saturated fat; 0 g polyunsaturated fat; 3 g monounsaturated fat; 43 mg cholesterol; 90 mg sodium. 60 mg potassium; 18 g carbohydrates; 1 g fiber; 12 g sugar; 2 g protein; 0 RE vitamin a; 243 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 1 mg iron;

Chocolate-Cream Cheese Frosting

Ingredients

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Directions

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  • In a small saucepan heat and stir chocolate pieces over low heat until melted and smooth. Remove from heat; let cool. In a medium bowl sir together cream cheese and powdered sugar. Stir in melted chocolate until smooth.

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Gluten Free Flour Mix

Ingredients

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Directions

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  • In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.

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Tip

Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.

Reviews

4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0