Gluten Free Mexican Chocolate Brownies Recipes

GLUTEN-FREE MEXICAN CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees. Grease and line a 13 x 9 pan with parchment. Leave some overhang on parchment paper--this will help with removing brownies from pan.
• Melt butter and chocolate in double boiler until fully melted and smooth, and let cool slightly. In a stand mixer with a whisk attachment, beat chocolate mixture on low, and add sugar. Beat until sugar is fully incorporated.
• Turn speed up on mixer to medium, and add the eggs one-by-one, being sure to beat each egg into batter until fully incorporated. Stop to scrape bowl with rubber spatula to insure all ingredients are blended well. Turn on mixer to medium-high, and beat for one minute, and add in vanilla extract.
• In a separate bowl, sift together gluten-free flour, cocoa powder, salt, espresso powder, and cinnamon. With mixer on low setting, add dry ingredients to batter, beat until incorporated. Stop mixer to scrape bowl, then beat batter on medium for 1 minute.
• Pour batter into prepared pan, and bake for 45-50 minutes, until an inserted toothpick comes out with a few moist crumbs.
• Cool pan fully (about 2 hours), then chill in refrigerator for at least 2 hours. Turn brownies out of pan, then cut into pieces. Store in airtight container.

FLOURLESS CHOCOLATE BROWNIES (GLUTEN FREE)

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Grease an 8-inch baking pan with 1 teaspoon butter. Add cocoa powder; move pan around to spread evenly. Turn pan upside down over the sink; tap gently to remove excess cocoa. Place baking pan inside a larger baking pan.
• Place chocolate, 1/4 cup butter, and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is almost completely melted, 4 to 5 minutes. Remove from heat.
• Bring 4 cups water to a simmer in the same saucepan from the double boiler.
• Whisk eggs and sugar together in a large bowl. Mix vanilla extract and espresso together in a separate bowl until espresso is dissolved. Pour vanilla extract mixture into egg mixture. Add salt. Stir in cooled chocolate mixture.
• Pour chocolate batter into the prepared 8-inch pan. Pour simmering water into the larger baking pan to create a hot water bath.
• Bake brownies in the water bath in the preheated oven until a toothpick inserted into the center comes out mostly clean, with a few crumbs attached, 52 to 55 minutes.
• Remove 8-inch pan carefully from the hot water bath. Invert onto a wire rack lined with parchment paper. Cool for 30 minutes. Refrigerate until firm, about 3 hours. Cut into squares and sprinkle with confectioners' sugar.

GLUTEN-FREE VEGAN DARK CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine flour, maple syrup, cocoa powder, baking powder, and salt in a large bowl; blend well and make a well in the center. Combine mashed bananas, coconut milk, olive oil, and vanilla extract in a second bowl. Pour banana mixture into the flour mixture and stir until batter is evenly mixed. Fold in chocolate chips. Pour batter into the prepared baking dish and sprinkle with cocoa nibs.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool completely before slicing.

SIMPLE GLUTEN-FREE BROWNIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line an 8-inch square baking dish with parchment paper.
• Beat sugar and butter together in a large bowl with an electric mixer until light and creamy. Beat in eggs until smooth. Stir in ground almonds, melted chocolate, cocoa powder, baking powder, and vanilla extract. Fold chocolate chips into the batter.
• Pour batter into the baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Cool for 10 minutes on a wire rack before cutting into squares.

GLUTEN-FREE BROWNIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch square baking dish.
• Combine sugar, butter, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.
• Combine cornstarch, cocoa powder, and salt in a bowl and sift over the sugar-butter mixture. Beat in slowly with a wooden spoon or spatula until all ingredients are well incorporated. Fold in chopped chocolate and let batter rest for 5 minutes. Pour brownie batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 20 minutes. Remove from oven. Let cool completely before cutting into squares, about 15 minutes.

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.