Fudgy Gluten Free Brownies (Egg Free) - Guide Recipe
I just want to say that we made these a couple of weeks ago and they were delicious! My oldest has food allergies , and they brownies came out so good , he can’t stop talking about them. And honestly , to me they tasted even better than “regular” brownies. I’m getting ready to make them again today to take to a Summer Party with the kids.
Ingredients;
Instructions;
Ingredients;
- 1¼ cup gluten free basic white flour blend
- ¼ cup tapioca flour
- 1¼ cup sugar
- ½ cup dutch processed cocoa
- ½ cup + 2 Tbsp milk of choice
- ½ cup oil
- 1½ tsp vanilla
- ¼ tsp baking soda
- 2 tsp guar gum
- pinch of salt
Instructions;
- Combine dry ingredients except sugar and set aside. Combine milk , oil , vanilla and sugar. Mix well and allow to sit for at least 4 minutes allowing the sugar to dissolve.
- Use a mixer to gradually combine the remaining dry ingredients. Batter will be thick.
- Spray or line an 8x8 pan with parchment paper for easy removal. (see photo above) Evenly spread batter.
- Bake at 350 degree F for 27 minutes. Check the center around 25 minutes. If you want an extremely gooey center take the brownies out now , for a more firm crispy brownie with a dryer texture check again at 29 minutes. The best of both worlds is at 27 minutes , overall fudgy brownie with crispy outside edges and corners-- still very moist overall. The center will remain the most moist and fudgy no matter what the time.
- Allow to fully cool before cutting an removing from pan.
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