Gluten Free Fudge Brownies
These rich, decadent brownies are fudgy and chocolaty. Made with Ghirardelli chocolate with a fudgy icing and glazed with white chocolate. Great for parties--especially if you have friends with gluten intolerance.
Ingredients
BROWNIES:
- 4 squares Ghirardelli 60% Cacao bittersweet chocolate (4 ounces)
- 2 sticks unsalted butter melted (1 cup)
- 2 cups sugar
- 1 1/2 cups gluten free flour (see note below)
- 4 large eggs
- 1 cup finely diced pecans or walnuts
FUDGE ICING:
- 3 tbsp. unsalted butter melted
- 1 square Ghirardelli 60% Cacao bittersweet chocolate (1 ounce)
- 2 cups powdered sugar
- 3 tbsp. 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 sugar and mix until well combined.
- Stir in flour and nuts with a wooden spoon until combined.
- Grease a 12x17" cookie sheet.
- 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 small 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
NOTE: My original recipe calls for 1 1/2 cups regular unbleached all-purpose flour. Some 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. You will probably need about 2 cups of most regular gluten free flour blends.
NOTE: My preferred GF flour is Cup4Cup.
NOTE: This is better if the batter is spread thinly into a cookie sheet 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 white 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 for any kind of recipe. The recipe is not equivalent to all-purpose flour, nor does it taste as well as other GF flours.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 205kcalCarbohydrates: 26gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 25mgPotassium: 61mgFiber: 1gSugar: 21gVitamin A: 250IUVitamin C: 0.1mgCalcium: 20mgIron: 0.9mg
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