Is this yet another gluten-free brownies recipe on the Internet? Yes, yes it is. But differently from all the other recipes already online, for this one you can choose the flour to use, just whatever you can find in the cupboard.
Among the gluten-free desserts, chocolate brownies are very easy to prepare and are ideal both for breakfast or at the end of a meal as a dessert, but also perfect as easy gluten-free cake for special occasions. Here’s some tips to make these super fudge and chewy gluten-free brownies.
Gluten-free Flours you can use instead of chestnut flour
In the ingredients of my gluten-free brownies you will find chestnut flour. This particular flour gives a specific taste to the recipe, very fall-ish. But you can replace it with almost every flour: rice flour, almond flour, buckwheat flour, potato starch, cassava flour. The only one I would not suggest is coconut flour, as it would make the brownie become crumbly.
How to make gluten free dairy free brownies
There’s some butter in this recipe. You can still replace it successfully for a dairy-free brownies option. My favorite way to replace butter in GF recipes is to substitute one for one with nut butter (hazelnut butter is a good choice to achieve a Nutella kind of taste).
Gluten-free brownies
10
servings5
minutes25
minutes30
minutesEasy and quick gluten-free brownie recipe, can be made with any flour.
Ingredients
2 medium eggs
¾ cup dark chocolate chips (100 g)
½ cup melted cool butter (100 g)
¾ cup sugar (125 g)
¾ cup chestnut flour (see notes for replacements)
1 teaspoon of baking powder
½ cup chopped walnuts (or any other nuts)
1 teaspoon of vanilla extract
a pinch of salt
How to
- Fill a saucepan with 1-2 inches of water. Place on stovetop and bring to a boil.
Place a slightly smaller, heat-safe bowl on top of the saucepan. Place chocolate in smaller bowl and mix frequently, ensuring that all the chocolate incorporates and melts consistently (2 to 3 minutes). - Pre-heat the oven to 350°F (180°C).
- In a separate bowl (or the stand mixer bowl), with an electrical whisk, whisk eggs and sugar for a few minutes, until pale yellow.
- Add the melted (but cooled) butter, vanilla extract and mix again. Then add the melted dark chocolate.
- Lastly add the chestnut flour, baking powder, a pinch of salt and mix until you have no lumps. Then add the chopped walnuts (except 1 or 2 tablespoons).
- Pour into a baking tray lined with parchment paper and decorate with the leftover walnuts.
- Bake at 350°F (180°C) for 25/30 minutes. After 25 minutes do a test by inserting a toothpick. Remember: the center of the brownie should remain gooey. Resist the urge to overcook it, otherwise it will be excessively dry.
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In love with this brownies recipe? See the other gluten-free chocolate-loaded recipes you can find in the blog!
If you are looking for a fudge chocolate cake, take a look at this recipe: CLICK HERE . It’s the perfect moist and decadent chocolate cake everyone will love.
Or, you could also try my “kinder bueno” chocolate cups: a filling of white chocolate and hazelnut butter tasting exactly like the real snack. For the recipe, CLICK HERE.
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