These rich and moist gluten-free brownies are great all by themselves. In the summer though, we love them with a double scoop of ice cream. Our favorite ice cream pairing? Usually coffee or java chip.
This recipe makes an 8 x 8″ pan of gluten-free brownies. I’ll leave it up to you to decide how many servings that is.
Ingredients:
- 2 oz bitter (unsweetened) chocolate
- 4 T butter
- 2 large eggs
- 1 t vanilla
- ¾ C sugar
- ¼ C white rice flour
- ¼ C almond flour
- ¼ C tapioca flour
- ½ t xanthan gum
- Optional: ½ to ¾ C chopped nuts
Preheat oven to 350 degrees.
Melt chocolate and butter on your stovetop or in the microwave.
Mix eggs and vanilla. Add ¾ C sugar and beat on medium speed for 30 – 45 seconds. Avoid overbeating to keep brownies moist.
Stir in melted chocolate and butter.
Whisk together flours and xanthan gum in a separate bowl. Add all at once to egg, sugar, and chocolate mixture along with nuts if desired. Mix with a fork until just combined.
Pour into a greased 8” square baking pan and bake for 25 min or until toothpick inserted in center comes out clean.
Allow your gluten-free brownies to cool before cutting and serving. If you’re impatient and don’t let them cool, they’ll be a little crumbly but still pretty excellent.
Enjoy!
You might also enjoy my recipe for Gluten-Free Blonde Brownies.