Gooey Chocolate Fudge Brownies, Gluten Free
Gluten Free Chocolate brownies made with three different types of chocolate for a rich gooey brownie.
Servings: 12
Ingredients
- 8 tablespoons unsalted butter
- 1/4 cup gluten free flour or all-purpose flour See notes
- 1/4 teaspoon salt
- 1/4 cup dark chocolate unsweetened cocoa powder sifted
- 1/4 cup regular unsweetened cocoa powder sifted
- 2 eggs at room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- 2 ounces dark chocolate chopped (see notes)
- 2 ounces large dark chocolate chips
- 1/4 cup espresso or dark coffee
Instructions
- Preheat oven to 350 degrees F.
- Sift together flour, salt.
- Melt butter in saucepan.
- Add sifted cocoa powder. It's easier if you if you sift it in.
- Cool for a few minutes.
- Whisk in eggs one at a time.
- Add in sugar, vanilla, coffee.
- Gently mix together.
- Add in flour, followed by dark chocolate. You can sub dark chocolate with dark chocolate chips.
- Bake for ten minutes at 350 F.
- Place two ounces remaining chocolate chips on top of brownies.
- Bake for 20 more minutes.
Notes
Flour: I used Bob's Red Mill Gluten free 1 to 1 baking flour. You can use same amount of any all purpose flour for this recipe.
Chocolate: I used two kinds of unsweetened cocoa powder, regular and dark by Hershey's. You can use any combination of cocoa powder.
I used two 70% dark chocolate for batter and Ghiradeli 60% dark chips for top. You can use all chips. However is you use semi sweet chocolate chips, brownies won't be as rich.
I used two 70% dark chocolate for batter and Ghiradeli 60% dark chips for top. You can use all chips. However is you use semi sweet chocolate chips, brownies won't be as rich.