Best Ever Fudgy Gluten Free Brownies

05.08.20

Sprinkles & Sparkles

Shiza Zia

Celiac disease is an immune reaction to eating gluten, a protein found in wheat, barley and rye.In theory, the ingestion of gluten leads to damage in the small intestine. It is estimated to affect 1 in 100 people worldwide. Unfortunately, there's no cure for celiac disease (yet) — but for most people, following a strict gluten-free diet can help manage symptoms and promote intestinal healing.

Following a strictly gluten free diet can be very difficult, especially for someone with a sweet tooth. Baking gluten free cakes at home can also be a hassle, because most recipes require Xanthan gum, which is used to increase cake volume, reduce water activity and gives cake batter the stickiness that would otherwise be achieved with gluten. Doesn’t sound like much of a hassle yet? Well then, just for your information, Xanthan gum costs roughly around 1.55 USD per ounce, which makes it pretty expensive to use on a regular basis.

To save you the hassle (and the money,) I’ve come up with a FOOL PROOF, best ever gluten free brownie recipe that doesn't require gluten free flour and/or Xanthan gum! These brownies have a fudgy centre that we all love, and a crackly top. They're perfect! And what's more, they can be made with ingredients that you’re bound to have in your pantry.

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Ingredients:

1. 1 ¾ cups sugar

2. 1 ⅓ cups gluten free unsweetened cocoa powder *

3. ¼ tsp salt

4. 12 tbs unsalted butter, melted

5. 3 large eggs

6. 1 tsp vanilla extract

* It is crucial to use good quality cocoa powder. I normally use Cadbury or Hershey's.

Instructions

1. Preheat oven to 175C/350F, and prepare a 9 inch round pan* by lining it with parchment paper or by coating it in butter/oil.

2. In a large mixing bowl, whisk together the sugar, salt, vanilla extract and melted butter. Add the eggs one at a time, and whisk after each addition. Set aside the whisk.

3. Add the cocoa powder, and stir gently until just combined.*

4. Pour the batter into the prepared pan, and bake for 20-25 mins, or until a toothpick inserted into the middle comes out without any wet batter attached. Let cool in the pan, and serve warm with vanilla ice cream.

• Note1: You can substitute a 9 inch round pan with an 8x8 inch square pan.

• Note2: Do not over mix, as it gives the brownies a fluffy cake like texture, (which is also fine, but we’re going for a fudgier brownie). Mix only until combined and no lumps visible.

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