Gluten Free White Chocolate Brownies
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.
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-label]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
Tried this recipe?Let us know how it was!