I’ve been wanting to make some super gooey, super chocolatey gluten free brownies for a while now. I’d made a couple of versions, but they weren’t quite coming out the way I’d envisioned. I suppose that’s because (back when I used to eat the gluten filled variety), I used to eat them raw – before the batter ever made it into the oven. (I know. I shouldn’t have done that, but that was back before we knew we weren’t supposed to eat raw eggs.) Anyway, I liked them so gooey that sometimes I’d deliberately undercook them so I could eat the center (since they couldn’t possibly be cut into proper squares). I wish there was a slurping icon because I’d use one right about now.
I know some people like their brownies more cake-like, but that wasn’t me. And I must warn you – these aren’t them. In fact, my tasters said these are so gooey they might need to be eaten with a fork. However, my daughter said she didn’t need a fork, she’s just eat the whole thing with a spoon.
I don’t think she was kidding either. She kept coming back for seconds and thirds and finally had to beg me to get them out of her sight. Which actually made me very happy because it meant I must have done something right! So I hope you enjoy them as much as we did. Insert slurping icon again.
Oh, and my son liked them with some mini chocolate chips thrown into the batter.
Note: These may be made dairy free.
- GF flour mix - 1 1/2 cups
- unsweetened cocoa powder - 3/4 cup
- xanthan gum or guar gum - 1/2 teaspoon
- baking soda - 1/2 teaspoon
- sea salt - 1/4 teaspoon
- eggs - 2
- coconut sugar (Sucanat or organic cane sugar) - 1 3/4 cups
- semisweet chocolate - 1/2 cup
- butter or non-dairy butter - 1/2 cup
- milk (of your choosing) - 1/2 cup + 2 Tablespoons
- pure vanilla extract - 2 teaspoons
- mini chocolate chips - 1/3 cup or more (optional)
Preheat oven to 325 degrees Fahrenheit. Spray or grease a 9" x 13" oblong baking dish.
Measure and whisk together the following ingredients: GF flour mix, cocoa powder, xanthan gum, baking soda, and sea salt and set aside.
In a saucepan on the top of the stove, gently melt the butter and chocolate together, stirring constantly. It will be very thin.
Then in a large bowl with a hand mixer or standing mixer, whip the eggs, sugar, vanilla and milk. To this add the melted butter and chocolate and blend together. Then add the flour mixture (about a third at a time) and mix on low to medium speed until it is thoroughly blended. If you'd like to add the mini chocolate chips, do so now.
Scoop into the prepared baking dish and bake for 20 - 25 minutes. Oven temperatures may vary so keep an eye on it. The brownies should pull away from the edges of the pan while the center remains soft. Mine took exactly 20 minutes.
Cool on a rack and then cut into squares. These may be frozen and when defrosted, will still be gooey and soft. :)
Gluten-free Wednesdays - glutenfreehomemaker.com