GF Fudgy Brownies

By Jahel

Ingredients

• ½ cup butter
• 3 ounces unsweetened chocolate coarsely chopped
• 1 cup sugar
• 2 eggs
• 1 teaspoon gluten-free vanilla
• cup Gluten-Free Flour Mix (recipe below)
• ¼ teaspoon baking soda
• ½ cup chopped nuts (optional)
• 1 recipe Chocolate-Cream Cheese Frosting (optional)
• Chocolate-Cream Cheese Frosting
• Ingredient Checklist
• 1 cup semisweet chocolate pieces
• 2 3 ounces packages cream cheese, softened
• ½ cup powdered sugar
• Gluten Free Flour Mix
• 3 cups white rice flour
• 3 cups potato starch
• 2 cups sorghum flour
• 4 teaspoons xanthan gum

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

In a medium saucepan cook and stir butter and unsweetened chocolate over low heat until melted and smooth. Remove from heat; cool. Meanwhile, preheat oven to 350°F. Line an 8x8x2-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.

Step 2

Stir sugar into cooled chocolate mixture. Add eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla. In a small bowl stir together Gluten-Free Flour Mix and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. If desired, stir in nuts. Pour batter into the prepared baking pan, spreading evenly.

Step 3

Bake for 30 minutes. Cool in pan on a wire rack. If desired, spread Chocolate-Cream Cheese Frosting over cooled brownies. Using the edges of the foil, lift uncut brownies out of pan. Cut into brownies.

Step 4

For Chocolate Cream Cheese Frosting

In a small saucepan heat and stir chocolate pieces over low heat until melted and smooth. Remove from heat; let cool. In a medium bowl sir together cream cheese and powdered sugar. Stir in melted chocolate until smooth.

Step 5

For GF Flour
In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.