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Gluten Free White Chocolate Brownies | Can't Stay Out of the Kitchen | these amazing #fudgy #brownies are made with #Ghirardelli white #chocolate. Great for #tailgating! #glutenfree #dessert

Gluten Free White Chocolate Brownies

Teresa Ambra
These amazing brownies have triple the chocolate flavor using Ghirardelli white chocolate in the brownies and the icing and semi-sweet chocolate morsels for a glaze on top. Great for tailgating parties! Gluten free.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 36
Calories 203 kcal

Equipment

  • 1 large sauce pan
  • 1 medium sauce pan
  • 1 large mixing bowl
  • 1 whisk
  • measuring cups
  • measuring spoons
  • 1 wooden spoon
  • 1 11x17" jelly roll pan
  • 1 sharp knife to cut brownies
  • 1 cookie rack
  • 1 microwave oven
  • 1 microwaveable dish
  • 1 spatula
  • 2 wire cooling racks

Ingredients
  

BROWNIES:

  • 4 squares Ghirardelli white chocolate baking bar
  • 2 sticks unsalted butter melted (1 cup)
  • 2 cups granulated sugar
  • 1 1/2 cups gluten free flour (see now below)
  • 4 large eggs
  • 1 cup pecans or walnuts, chopped

WHITE CHOCOLATE ICING:

  • 3 tbsp. unsalted butter ½ cup semi-sweet chocolate chips
  • 1 square Ghirardelli white chocolate baking bar
  • 2 cups powdered sugar
  • 3 tbsp. 2% milk
  • dash sea salt
  • 1 tsp. vanilla extract
  • 1/2 cup semi-sweet chocolate chips

Instructions
 

BROWNIES:

  • Melt butter and white chocolate in a small saucepan over low heat.
  • Cool.
  • Pour white chocolate mixture into a large mixing bowl.
  • Add eggs and granulate sugar and whisk to combine.
  • Stir in flour and nuts with a wooden spoon until well combined.
  • Grease a large 11x17" jelly-roll cookie sheet.
  • Bake at 350° for 25-30 minutes or until toothpick inserted in center comes out clean.
  • Allow brownies to cool before adding icing.

WHITE CHOCOLATE ICING:

  • Melt butter and white 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 white chocolate icing over cooled brownies quickly so frosting stays smooth.
  • Allow icing to set completely.
  • Melt 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 semi-sweet chocolate chip glaze over top of each individual brownie.
  • Allow chocolate to set again before serving.

Notes

NOTE: My original recipe calls for 1 1/2 cups regular unbleached all-purpose flour. Most gluten free mixes can be made with this amount. I actually used 3 1/2 cups of Pamela's baking mix. It is NOT an equivalent mix. The taste is also off. You will probably need about 1 1/2 cups of most regular gluten free flour blends.
 
NOTE: I prefer using Cup4Cup GF flour.
 
NOTE: This is better if the batter is spread thinly into a cookie sheet jelly-roll style pan rather than baking it in a 9x13" glass or metal baking pan. That way the brownies won't puff up too much around the edges and cave in the middle of the pan.
 
NOTE: I highly recommend refrigerating the brownies a couple of hours before cutting into them and adding the chocolate glaze. That allows the brownies to come out of the pan more smoothly. I was in a hurry and had to omit this step.
 
NOTE: Depending on the size pan you use, these will make about 32-48 brownies.
 
NOTE: These will take much longer to bake in a 9x13" glass baking dish then if you bake in a cookie sheet. Start checking for doneness after about 25 minutes of baking time if using a cookie sheet. If all you have is a 9x13" dish, these may take almost an hour to bake thoroughly.
 
NOTE: I really do not recommend using Pamela's baking and pancake mix or Artisan mix for any kind of recipe. It's not an equivalent for regular all-purpose flour. Nor does it taste as well as other GF flours.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 203kcalCarbohydrates: 26gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 38mgSodium: 13mgPotassium: 49mgFiber: 1gSugar: 21gVitamin A: 223IUVitamin C: 0.1mgCalcium: 21mgIron: 1mg
Keyword brownie, chocolate, chocolate chips, chocolate dessert, cookie, dessert, white chocolate chips
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