How To Make The Ultimate Gluten-Free Brownie
The first time I ever ate a gluten-free brownie, I said, “Well, now we know the secret to brownies is gluten.” It was awful. It was dry and crumbly, and it didn’t even taste like a brownie. Fortunately, gluten-free baking has come a long way in the decade since then. There has never been a better time to not be able to process gluten. This is the gluten-free golden age, where gluten-free baked goods are nearly indistinguishable from the real thing. Or it could be that it’s been so long since I’ve eaten real brownies I have forgotten what they taste like. Either way, I just learned how to make the ultimate gluten-free brownie, and I’m going to show you how.
Full disclosure: If you’re looking for a recipe to learn how to make the ultimate gluten-free brownie totally from scratch by blending a variety of hella expensive gluten-free flours, this ain’t it. The good folks at King Arthur have already figured out the perfect blend of flour, and I can’t imagine improving upon it. I understand if you’re a purist, but come on, haven’t you sacrificed enough by not being able to eat gluten?
Besides, the only part of the recipe that comes premixed is the flour. You still need eggs, water, butter, chocolate chips, nuts, and whatever else you want in your ultimate gluten-free brownies. That’s almost from scratch.
It’s a hell of a lot scratchier than the brownies I used to make when I was a kid, that’s for sure. They came in a box with a paper tray that you pour the mix into. Then, you stirred in water, popped the paper tray into the microwave, and voila! you had “brownies.”
Alright, Let’s Learn How To Make The Ultimate Gluten-Free Brownie
Ingredients
- 1 Box King Arthur Gluten-Free Ultimate Fudge Brownie Mix
- 1 Stick of Butter (1/2 Cup)
- 2 Eggs
- 2 Tablespoons Water
- 1 Cup GHIRARDELLI 60% Cacao Bittersweet Chocolate Premium Baking Chips
Directions
- This recipe calls for melting a whole stick of butter, but before I melt it, I like to use it to grease the pan. You can use a light or dark metal pan or a glass pan. I’ve only used a dark metal pan because that’s all I have, and these brownies are to die for, so why try to improve on perfection? I prefer an 8″ x 8″ pan because it makes the brownies thicker than a 9″ x 9″ pan. Liberally apply butter to the bottom and all four sides of the pan, and then set the pan aside.
- Melt the butter. I put the butter in my mixing bowl and microwave it for 45 seconds to 1 minute.
- Whisk the butter, two eggs, and two tablespoons of water until blended.
- Mix in the King Arthur Gluten-Free-Ultimate Fudge Brownie Mix until the batter is smooth and creamy and there are no lumps or dry powder left in the bowl. Don’t use the whisk for this step; you’ll never get all of the batter out of it. Use a spoon or spatula.
- Mix in 1 Cup of Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips. Obviously, if you like nuts or anything else in your brownies, you can add them here. I just came around to liking nuts in my brownies a few years ago, and then I developed a nut allergy. 🤷♂️
- Pour the batter into the greased baking pan.
- Bake at 325º for about 50 minutes. The directions say to bake it for 40 – 45 minutes, but I’ve tried that, but they always need at least five more minutes. Of course, your oven, pan, and altitude are going to affect how long it takes to cook, so start on the low end and check on them.
- Take them out of the oven and let them cool for at least 15 minutes. I like to let them cool completely because I think they taste better that way.
- Enjoy!
