Gluten-Free Bon Appetit Cocoa Fudge Brownies

Total Time
35mins
Prep 10 mins
Cook 25 mins

I am obsessed with brownies and most gluten free brownie recipes just don't do it for me (or else require a lot of effort or expensive ingredients). I adapted this recipe from the Dec. 2012 Bon Appetit magazine's recipe. They are very rich - which will actually keep me from eating the whole pan! Be warned - due to the diversity of gluten-free flours, I don't recommend making substitutions. I have tried every combination and this one really works for brownies. If you are dairy-free and have to use a margarine such as Earth Balance, be sure to reduce the salt to 1/4 teaspoon or omit it entirely.

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees.
  2. Melt butter over low heat. Remove from heat and allow to cool slightly (5 minutes).
  3. Stir in sugar, cocoa powder, and salt.
  4. Whisk in eggs and vanilla.
  5. Add rice flour, tapioca flour, and corn starch one at a time, whisking well after each addition.
  6. Add walnuts or pecans if desired.
  7. Spread into greased 8x8" square baking pan.
  8. Bake for 25 to 30 minutes or until toothpick inserted near center comes out with just a few sticky crumbs on it.
  9. *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.
  10. ***These are rich enough that you really can cut them into 16 pieces, but let's be realistic - I cut 8.