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Fudgier and more purely chocolate brownies

Fudgiest gluten free brownies

Probably my favorite brownie recipe

Fudgier than what?

Well, more fudgy and with more pure chocolate flavor than the last brownie recipe I posted.  No wonder they’re more chocolatey.  I just clicked on the link as a reminder – this recipe has one ounce more unsweetened baking chocolate.

Instead of using Earth Balance I used canola oil.  This lets the chocolate star in the brownie show.  I love baking with Earth Balance.  But in the previous brownie recipe, there was a hint of beurre noisette that seemed to compete with the chocolate.

Less baking powder means denser, fudgier, and less cake-like brownies.  This is a great gluten free chocolate treat that anyone would enjoy.

Purely chocolate brownies

Melt:

4 ounces unsweetened chocolate

Add:

½ cup canola oil

Blend together first then add to chocolate:

3 eggs

1 and ½ cups sugar

1 tablespoon pure vanilla extract

 Combine then fold into chocolate mixture:

¾ cup flour*

½ teaspoon salt

¼ teaspoon baking powder

¼ teaspoon xanthan gum

¼ teaspoon cinnamon

Preheat oven to 350 degrees.  Spread batter into a greased or parchment lined 8×8 inch pan. Bake for about 30 minutes.  Really great chilled in the fridge.

*From rice blend: 6 cups rice flour, 2 cups potato starch, 1 cup tapioca starch. Get more info on gluten free flour blends here.

-Linda  Bookmark and Share

About Free Range Cookies

Hi, I'm Linda. Welcome to Free Range Cookies, a St. Louis food blog with focus on gluten free baking and recipe development. Have a question or comment? Contact me at freerangecookies (at) gmail (dot) com.

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