How do I store and freeze gluten free brownies?

Store cooled brownies in an airtight container at room temperature for 3 to 5 days. To freeze, set them in a single layer in a freezer safe container or bag. Once frozen, you can grab one at a time for a quick chocolate treat. They keep for up to 3 months. Thaw on the counter for about 30 minutes.

Do gluten free brownies taste different?

Not these! Brownies are one of the easiest desserts to make gluten free because they don't rely on gluten for their texture. With a good cup for cup flour and a rich Dutch processed cocoa like Rodelle, they taste just like classic fudgy brownies.

How do I know when the brownies are done?

Start checking at 25 minutes. They are done when the edges pull away from the pan, the center springs back when touched lightly, and a toothpick comes out with a few moist crumbs. They firm up more as they cool.

Why are my brownies cakey instead of fudgy?

The usual causes are overmixing after adding the flour or baking too long. Mix the flour in just until blended, and take the brownies out while the toothpick still has a few moist crumbs.

How do I cut brownies cleanly?

Let them cool completely and the drizzle set, then chill for 20 to 30 minutes. Use a sharp knife dipped in hot water and wiped dry between cuts.

Easy Gluten Free Triple Chocolate Brownies (Fudgy, 9x13 Pan)

Name: Gluten Free Triple Chocolate Brownies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup Unsalted Butter; 1 cup Granulated Sugar; 1 cup Brown Sugar; 1 cup Cocoa Powder; 4 Large Eggs; 1 tsp. Vanilla Extract; 1 cup Gluten Free Flour; 1 tsp. Baking Powder; 1/3 cup White Chocolate Chips; 1/3 cup Semi-Sweet Chocolate Chips; 1/4 cup Milk Chocolate Chips, melted

Description

These gluten free triple chocolate brownies are rich, fudgy and loaded with chocolate: cocoa in the batter, white and semisweet chocolate chips inside and a milk chocolate drizzle on top. One 9x13 pan makes 15 bars, perfect for potlucks, bake sales and holiday cookie trays. They freeze beautifully too.

Ingredients

Scale

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Instructions

Preheat your oven to 350 degrees.

Grease a 9x13 baking dish with butter or coconut oil. Set aside.

In a saucepan melt the butter, granulated sugar, brown sugar and cocoa powder. Stir constantly until completely melted. Pour into the bowl of your stand mixer and let cool for ten minutes.

While the beater of your mixer is going add one egg at a time. Add vanilla extract and mix in.

Add the gluten free flour and baking powder to the mixer and beat just until blended. Add the white chocolate chips and semi-sweet chocolate chips to the batter and mix in.

Pour the batter into the greased 9x13 baking dish and bake at 350 degrees for 25-30 minutes. The brownies will be pulling slightly from the side of the pan and will bounce back when touched lightly.

Let the brownies cool completely before drizzling the melted milk chocolate chips over top. Let the milk chocolate cool before cutting the brownies into bars.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Notes

Flour: Use a cup for cup gluten free flour blend that includes xanthan gum.

Cooling: Let the brownies cool completely, about 1 hour, before adding the milk chocolate drizzle. Warm brownies will melt it into the top.

Melting the milk chocolate: Microwave the chips in 30 second bursts, stirring between each, until smooth.

Clean cuts: Once the drizzle has set, chill the brownies for 20 to 30 minutes. Cut with a sharp knife dipped in hot water and wiped dry between cuts.

Half batch: Cut every ingredient in half (use 2 eggs) and bake in an 8x8 pan. Start checking at about 22 minutes.

Storage: Keep in an airtight container at room temperature for 3 to 5 days, or freeze in a single layer for up to 3 months.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American