Go Back
–+ servings
Gluten Free Fudge Brownies | Can't Stay Out of the Kitchen | delicious alternative to #brownies that's rich, decadent and fudgy! #chocolate #dessert

Gluten Free Fudge Brownies

Teresa Ambra
These rich, decadent brownies are fudgy and chocolaty. Made with Ghirardelli chocolate, these brownies include a fudgy white chocolate icing drizzled over top. Great for parties--especially if you have friends with gluten intolerance.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 36
Calories 204 kcal

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

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 and the taste is off, but it was the only gluten free flour available at the time. Most gluten free flour blends these days are equivalent so you won't have to use so much GF flour.
 
NOTE: My preferred GF flour is Cup4Cup.
 
NOTE: This is better if the batter is spread thinly onto 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 or her Artisan blend for any kind of recipe. Those gluten free flours are not equivalent to all-purpose flour, nor do they taste as well as other GF flours. I recommend Pillsbury, Krusteaz, King Arthur, Better Batter, Cup4Cup or even the Great Value Walmart brand of gluten free flour. All work really well.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 204kcalCarbohydrates: 25gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 38mgSodium: 12mgPotassium: 53mgFiber: 1gSugar: 21gVitamin A: 224IUVitamin C: 0.05mgCalcium: 19mgIron: 1mg
Keyword brownie, chocolate, chocolate dessert, cookie, dessert, fudge, gluten free, gluten free dessert, white chocolate chips
Tried this recipe?Let us know how it was!