Jules GF Brownies

By MaryEllen

Whether you like your gluten free brownies cake-like or fudgy, these bites of gluten free brownie heaven will please. With decadent, slightly crispy tops and chewy, deliciously moist centers, they are truly the best gluten free brownies ever!

Ingredients

• Ingredients:
• 2 2 100 ounces unsweetened chocolate (nondairy = two 100 percent cacao baking squares)
• 1/2 1/2 1/2 cup chocolate chips (dairy or nondairy, e.g. Enjoy Life®)
• 8 8 8 Tbs. butter or nondairy alternative (Earth Balance® Buttery Sticks)
• 1 1 1 cup granulated cane sugar
• 2 2 2 tsp. pure vanilla extract
• 2 2 2 large eggs or egg substitute of choice (see Free for All Cooking or my article on egg substitutions)
• 1/4 1/4 1/4 cup black coffee, prepared
• 2/3 2/3 2/3 cup gfJules™ All-Purpose Gluten-Free Flour
• 1/2 1/2 1/2 teaspoon salt
• 1 1 1 teaspoon baking powder

Details

Servings 16
Adapted from gfjules.com

Preparation

Step 1

Preheat oven to 325ºF (static).

Arrange a sheet of parchment paper or aluminum foil in an 8 x 8-inch baking pan, pressing to cover the bottom and up the sides. If using aluminum foil, use the “release” kind, or lightly spray with cooking oil. This step will make it easier to remove the brownies from the pan by pulling up on the paper or foil and leaving behind a clean pan.

Prepare a double boiler or a medium-size pan filled with 1 inch of water, with a slightly smaller pan sitting on top of the pan with water. Boil the water in the bottom pan, then cut the flame back to low-medium and add the chocolates and butter to the top pan over the simmering water. Stir and remove from heat when melted.

In a separate bowl, whisk together the sugar and vanilla, then stir in the eggs, one at a time. Finally, add in the coffee and continue to whisk until mixture is completely smooth. Add to the melted chocolate mixture.

In a large bowl, whisk to combine the gfJules™ Flour, salt, and baking powder. Stir into the melted chocolate-sugar pot until combined.

Pour the batter into the prepared pan and bake for 35–45 minutes, or until a toothpick or cake tester inserted in center comes out with only a few wet crumbs (not totally clean, or they’ll be overcooked!).

As a rule, brownies are much better on the un-done side, as opposed to the overdone side.

Cool brownies in the pan on a wire rack for 5 minutes. Lift the brownies from the pan by pulling up on the paper or foil. Completely cool brownies on a wire rack.

Cut into squares with a plastic knife or pizza cutter for cleanest cuts.

Yield: approximately 16–20 brownies