Gluten Free Fudge Brownies
Gluten Free Living – 2017
Gluten Free Fudge Brownies are a great way to satisfy your sweet tooth craving especially if you have gluten intolerance. I started with my favorite brownie recipe but used Ghirardelli chocolate and gluten free flour. Then after spreading the icing on top I added a white chocolate chip glaze. Perfect.
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I made a couple of batches of this recipe trying to get the texture right. Working with gluten free flour is tricky. Some flours are not one to one, and some are certainly better than others! While I used Pamela’s baking mix it is not an equivalence for regular flour–especially in baking goods.
You can’t use coconut flour either or you’ll have a yucky mess on your hands. Find a good all-purpose blend you like that’s one-to-one equivalence for wheat flour verses gluten free flour. Bob’s Red Mill brand is not too bad. There are also several others that you may be able to locate, like Better Batter and others. While I used Pamela’s for this recipe because that’s what I had on hand, it’s not my first choice.
Another thing I would recommend for this recipe is spreading the cookie mixture into a large cookie sheet instead of a 9×13″ glass baking dish (which I did). That way the batter won’t puff up too much while baking and fall later after it cools. While this recipe is gluten free, it’s full of sugar and chocolate. Yay! So don’t think you’re going to cut any calories on that score!
I baked goodies for friends from our church in mid December as part of our Christmas Cookie Extravaganza. It was only after giving them all out that I realized two of the gals we had given cookies to couldn’t eat any because they get so sick when they eat gluten. I decided to throw together a few recipes just for them. I made gluten free brownies with white chocolate, one that was a replica of Oreo’s, and these delicious brownies.
Because I was trying to get these cookie containers to our friends before we left for Christmas vacation and the day was already late, I was not able to refrigerate the cookies before cutting. I highly recommend doing that for nice, even cuts on your brownies. Even still the brownies are delicious. They’re filled with fudgy, chocolaty brownies and icing to die for! Yeah, it’s time for another.
Gluten Free Fudge Brownies offer the best of both worlds! Rich, decadent fudge brownies but without regular flour!
The white chocolate chip glaze was perfect on top of the fudge frosting.
Every bite of Gluten Free Fudge Brownies will have you doing your happy dance. 🙂
Here’s what I did.
I used these ingredients for the brownie layer.
I made two batches of this recipe. The second batch used Ghirardelli 60% cacao bittersweet chocolate. Semi-sweet or dark roasted chocolate will also work fine. I used Pamela’s gluten free mix because it was the only GF flour available at the time. Unfortunately it is not a one-to-one equivalence for regular flour and the taste is also off.
You may want to try Bob’s Red Mill, Better Batter, Namaste or another gluten free blend of flour, especially if you have a gluten free blend you prefer. My personal preference is Cup4Cup.
In a small saucepan over low heat, melt butter and chocolate.
Stir frequently until ingredients are melted. Cool.
Pour chocolate mixture into a large mixing bowl. Add eggs and sugar.
Stir or whisk ingredients to combine.
Add gluten free flour and chopped pecans (or walnuts).
Stir with a wooden spoon to combine.
Spread into a greased 12×17″ cookie sheet. (Don’t use a 9×13″ dish).
Bake at 350. Start with about 25-30 minutes. Because I baked this in a deeper dish it took longer to bake. Bake until a toothpick inserted in center comes out clean. Cool brownies completely before adding fudge icing.
I used these ingredients for the icing.
Melt butter and chocolate in a small saucepan over low heat.
Stir frequently. Once chocolate is melted add powdered sugar and milk. Whisk to combine.
Remove from heat. Add a dash of salt and vanilla. Stir again to combine.
Working quickly, spread the icing ingredients over top of the cooled brownies. Allow icing to set. At this point, it is better to refrigerate the brownies for a few hours if you’re able to. This will enable the brownies to cut more smoothly and not have jagged edges.
Once brownies are cold, add white chocolate chip glaze. Place white chocolate chips (not VANILLA chips) in a microwavable bowl. Microwave about 30 seconds. Stir with a spoon. Microwave again about 30 more seconds. Stir again. Then microwave about 10-15 more seconds until chips are smooth. Stir.
Cut brownies and place on a cookie rack. Drizzle white chocolate chip glaze over top of each brownie.
Serve Gluten Free Fudge Brownies with our without raspberries.
If you enjoy fudgy chocolate desserts you’ll love this one!
Here’s the recipe.
GLUTEN FREE FUDGE BROWNIES
(My own concoction)
Gluten Free Fudge Brownies
Equipment
- 1 11x17" jelly roll pan
- 1 large mixing bowl
- 1 whisk
- measuring cups
- measuring spoons
- 1 nut chopper if nuts are not previously chopped
- 1 small sauce pan
- 1 wooden spoon
- 1 medium sauce pan
- 1 microwave
- 1 microwavable dish
- 1 wire cooling rack
- 1 spatula
Ingredients
BROWNIES:
- 4 ounces Ghirardelli 60% Cacao bittersweet chocolate (4 squares)
- 1 cup unsalted butter melted (2 sticks)
- 2 cups granulated sugar
- 1 1/2 cups gluten free flour (see note below)
- 4 large eggs
- 1 cup pecans or walnuts, finely diced
FUDGE ICING:
- 3 tbsp. unsalted butter melted
- 1 ounce Ghirardelli 60% Cacao bittersweet chocolate (1 square)
- 2 cups powdered sugar
- 3 tbsp. 2% milk
- dash sea salt
- 1 tsp. vanilla extract
- 1/2 cup white chocolate chips (or more if desired)
Instructions
BROWNIES:
- Melt butter and chocolate in a small saucepan over low heat.
- Cool.
- Pour chocolate mixture into a large mixing bowl.
- Add eggs and granulated sugar and mix with a whisk until well combined.
- Stir in flour and nuts with a wooden spoon until well combined.
- Grease an 11x17" cookie sheet or jelly roll pan
- Bake at 350° for 30-45 minutes until toothpick inserted in center comes out clean.
- Allow brownies to cool about 15 minutes before adding icing.
FUDGE ICING:
- Melt butter and chocolate in a medium saucepan over low heat.
- Remove from burner.
- Add powdered sugar and milk and whisk to combine.
- Then add a dash of salt and vanilla.
- Rapidly spread fudge icing over brownies quickly so frosting stays smooth.
- Allow icing to set completely. (You can refrigerate a couple of hours).
- Melt white chocolate chips in a microwavable bowl for 30 seconds.
- Stir and microwave again an additional 30 seconds.
- Stir again and then microwave an additional 10-15 seconds or so until chips melt completely.
- Cut brownies and place on a cookie rack.
- Lightly drizzle white chocolate chip glaze over top of each individual brownie.
- Allow chocolate to set again before serving.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
This is the perfect dessert for someone who has a sweet tooth but can’t tolerate gluten.
Time to enjoy one. 🙂
You may also enjoy these delicious recipes!
Gluten Free Fudgy Almond Brownies
Hershey’s Chocolate Nugget Brownies
Gluten Free Fudge Brownies
Equipment
- 1 11×17" jelly roll pan
- 1 large mixing bowl
- 1 whisk
- measuring cups
- measuring spoons
- 1 nut chopper if nuts are not previously chopped
- 1 small sauce pan
- 1 wooden spoon
- 1 medium sauce pan
- 1 microwave
- 1 microwavable dish
- 1 wire cooling rack
- 1 spatula
Ingredients
BROWNIES:
- 4 ounces Ghirardelli 60% Cacao bittersweet chocolate (4 squares)
- 1 cup unsalted butter melted (2 sticks)
- 2 cups granulated sugar
- 1 1/2 cups gluten free flour (see note below)
- 4 large eggs
- 1 cup pecans or walnuts, finely diced
FUDGE ICING:
- 3 tbsp. unsalted butter melted
- 1 ounce Ghirardelli 60% Cacao bittersweet chocolate (1 square)
- 2 cups powdered sugar
- 3 tbsp. 2% milk
- dash sea salt
- 1 tsp. vanilla extract
- 1/2 cup white chocolate chips (or more if desired)
Instructions
BROWNIES:
- Melt butter and chocolate in a small saucepan over low heat.
- Cool.
- Pour chocolate mixture into a large mixing bowl.
- Add eggs and granulated sugar and mix with a whisk until well combined.
- Stir in flour and nuts with a wooden spoon until well combined.
- Grease an 11×17" cookie sheet or jelly roll pan
- Bake at 350° for 30-45 minutes until toothpick inserted in center comes out clean.
- Allow brownies to cool about 15 minutes before adding icing.
FUDGE ICING:
- Melt butter and chocolate in a medium saucepan over low heat.
- Remove from burner.
- Add powdered sugar and milk and whisk to combine.
- Then add a dash of salt and vanilla.
- Rapidly spread fudge icing over brownies quickly so frosting stays smooth.
- Allow icing to set completely. (You can refrigerate a couple of hours).
- Melt white chocolate chips in a microwavable bowl for 30 seconds.
- Stir and microwave again an additional 30 seconds.
- Stir again and then microwave an additional 10-15 seconds or so until chips melt completely.
- Cut brownies and place on a cookie rack.
- Lightly drizzle white chocolate chip glaze over top of each individual brownie.
- Allow chocolate to set again before serving.