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Fudgy Gluten Free Chocolate Brownies
Gluten Free,  Sweets & Snacks

Fudgy Gluten Free Chocolate Brownies

Today I am making Fudgy Gluten Free Chocolate Brownies, that are so good you won’t actually believe they are gluten-free!

The recipe is my adaption from The Kate Tin’s ‘Broke Brownies‘, which uses traditional cake flour.

I changed the recipe slightly by doubling everything, substituting the cake flour for almond flour and adding a pinch of xanthan gum.

Fudgy Gluten Free Chocolate Brownies

Tips for making these Fudgy Gluten Free Chocolate Brownies

  • Almond flour works a bit differently than traditional flour. Since it’s high in fat, it makes baked foods like brownies super moist and tender.
  • When measuring almond flour, I advise using a scale
  • Whisk the eggs and sugar until they pass the “ribbon test.” When you whisk them and lift up the whisk, the mixture should stream down pretty evenly in “ribbons” rather than in big lumpy clumps. Also if it is very light and fluffy looking, it is ready for the dry ingredients
  • Pull brownies out when the centre is just about to set, that way they will be fudgier in texture
  • You can use coconut sugar instead of white sugar or coconut oil instead of butter if you prefer

That’s it, enjoy making these Fudgy Gluten Free Chocolate Brownies.

xx

LFC

Fudgy Gluten Free Chocolate Brownies

Fudgy Gluten Free Chocolate Brownies

Fudgy, nutty & super easy to make, these gluten free brownies are the perfect bake to make this weekend_I used the @thekatetin 'Broke Brownie' recipe & I doubled everything, subbed the cake flour for almond flour & added a pinch of xanthan gum & YAY it worked!
Course Dessert
Cuisine American, South African
Keyword Almond flour cookies, brownies, Chocolate, Gluten Free, gluten free baking
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8

Equipment

  • Loaf Pan or Square Cake Tin
  • bowls
  • Whisk or Electric Beater

Ingredients

  • 2 large eggs room temp
  • 160 g white sugar
  • 90 g butter melted
  • 1 tsp vanilla extract
  • 30 g cocoa powder
  • 100 g almond flour
  • 1 pinch xanthan gum
  • 1/2 tsp baking powder

Instructions

  • Preheat the oven to 180 degrees
  • Grease and line a small tin
  • Beat the eggs & sugar until pale, light & very fluffy
  • Add vanilla & butter & mix again
  • Sift the dry ingredients into the bowl with the wet mixture & whisk until smooth
  • Pour into the loaf tin & bake for 25 -30 minutes until the top is firm

Notes

  • Almond flour works a bit differently than traditional flour. Since it’s high in fat, it makes baked foods like brownies super moist and tender.
  • When measuring almond flour, I advise using a scale
  • Whisk the eggs and sugar until they pass the “ribbon test.” When you whisk them and lift up the whisk, the mixture should stream down pretty evenly in “ribbons” rather than in big lumpy clumps. Also if it is very light and fluffy looking, it is ready for the dry ingredients
  • Pull them out when the centre is just about to set, that way they will be fudgier in texture
  • You can use coconut sugar instead of white sugar or coconut oil instead of butter if you prefer

Not what you’re after?

You could also try this Collagen & Chocolate Pan Brownie if you’d prefer.

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