Gluten Free Bon Appetit Cocoa Fudge Brownies Recipes

GLUTEN-FREE COCOA BROWNIES

Steps:

• Preheat oven to 350 degrees and grease an 8×8x2 pan (or a 9 x 12 pan if doubling recipe) or 12 muffin tins. (You can line the pan with parchment paper so that you can easily lift out the brownies and slice them when they are done.).
• Melt butter in a sauce pan or in a 1 quart container in the microwave. Remove from heat. Add cocoa until blended, then add sugar and mix well. Add eggs, one at a time. Stir in vanilla, flour, salt & xanthan gum - do not overmix.
• Bake 25-30 minutes (less if using muffin tins).
• Cool and serve.

GLUTEN-FREE BON APPETIT COCOA FUDGE BROWNIES

Steps:

• Preheat oven to 325 degrees.
• Melt butter over low heat. Remove from heat and allow to cool slightly (5 minutes).
• Stir in sugar, cocoa powder, and salt.
• Whisk in eggs and vanilla.
• Add rice flour, tapioca flour, and corn starch one at a time, whisking well after each addition.
• Add walnuts or pecans if desired.
• Spread into greased 8x8" square baking pan.
• Bake for 25 to 30 minutes or until toothpick inserted near center comes out with just a few sticky crumbs on it.
• *Although these brownies are great warm, I prefer them cooled down, chilled, and then cut into small squares. Seems like the flavors come out better that way.
• ***These are rich enough that you really can cut them into 16 pieces, but let's be realistic - I cut 8.

GLUTEN-FREE COCONUT FLOUR BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
• Whisk together the coconut flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the coconut flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
• Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.

GLUTEN-FREE BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm non-stick tin with butter and line the base with non-stick baking parchment.
• Fill a small saucepan a third full with water, bring to a simmer and put a snug-fitting heatproof bowl on top of it. Add the butter and chocolate and gently melt over a low heat, stirring occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little.
• Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa and salt. Finally, fold through the chocolate chunks. Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30-35 mins.
• Leave to cool a little in the tin before cutting into 12 squares.

CAMOUFLAGE CHOCOLATE FUDGE BROWNIES

Steps:

• Place a rack in middle of oven; preheat to 325°F. Lightly coat a 9x9" pan, preferably metal, with nonstick spray. Line with parchment paper, leaving overhang on all sides. Lightly coat parchment with nonstick spray. Place cream cheese in a medium heatproof bowl set over a medium saucepan of barely simmering water (do not let bowl touch water). Heat cream cheese, stirring occasionally, until very soft, about 5 minutes. Remove bowl from heat (leave water simmering). Using a heatproof rubber spatula or wooden spoon, smash and mix cream cheese until smooth. Add 1 egg, ⅓ cup (66 g) sugar, ½ tsp. vanilla, and ¼ tsp. salt and whisk until very smooth. Transfer about half of cream cheese mixture to a small bowl and whisk in 1½ tsp. cocoa powder.
• Place butter in another medium heatproof bowl. Add espresso powder (if using) and remaining 1 cup (200 g) sugar, ¾ cup plus 2 Tbsp. cocoa powder, and ½ tsp. salt. Place bowl over saucepan of still simmering water and cook, stirring occasionally once the butter starts to melt, until mixture is homogeneous and too hot to leave your finger in, 7-9 minutes. Let cool 5 minutes.
• Add remaining 2 eggs and remaining ½ tsp. vanilla to butter mixture one at a time, whisking vigorously after each addition until smooth and glossy. Add flour and mix with spatula or spoon until no longer visible, then vigorously mix another 30 strokes. Scoop out ½ cup brownie batter and set aside. Scrape remaining batter into prepared pan and spread into an even layer.
• Working quickly, alternate dollops of cocoa-cream cheese mixture and cream cheese mixture over batter. Dollop reserved batter on top (it will be quite thick). Don't worry if your design looks random and spotted.
• Bake brownies until center is set and no longer looks wet, 22-25 minutes. Transfer pan to a wire rack and let cool. Using parchment paper overhang, lift brownies out of pan and transfer to a cutting board. Remove parchment paper and cut into sixteen 2¼" squares, wiping knife clean between slices.