Gluten-free Chocolate Chip BrowniesPosted by: Elle Davis on September 3rd, 2012
I couldn’t sleep the other night and thought since I was up and the house was quiet, I could bake a late night treat and not have my piece eaten by my 3 year-old. These gluten-free brownies were pure bliss.
1 stick (8 tablespoons) unsalted butter, at room temperature
12 ounces semi-sweet chocolate chips, separated unto 8-ounce and 4-ounce portions
1 1/4 cup sugar
3 extra-large eggs
1 cup all-purpose gluten-free flour
1/2 teaspoon xanthan gum
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
Preheat the oven to 350 degrees. Line an 8-inch square baking pan with two criss-crossed strips of parchment paper long enough to overhang all the sides of the pan. Butter the parchment paper as best as you can (note: I just used non-stick cooking spray).
In a medium-size, microwave-safe bowl, combine the butter and 8 ounces of chocolate chips. Microwave for 1 1/2 to 2 minutes, 30 seconds at a time, stirring well at each 30-second interval, until the chocolate is melted and smooth.
Allow the chocolate mixture to cool slightly, about 2 minutes.
Once the chocolate mixture has cooled, add it to the sugar and the eggs, one at a time, stirring to combine well after each addition. Next, add the flour, xanthan gum, cocoa powder, baking powder, and salt, reserving a few tablespoons of flour.
Beat the batter well until it becomes thicker and a bit more elastic. Toss the remaining 4 ounces of chocolate chips with the reserved flour to coat the chocolate chips.
Add the chocolate chips and remaining flour to the batter, stirring until the chips are evenly distributed throughout the batter. Pour the batter into the prepared pan and smooth the top with a spatula.
Place the pan in the preheated oven and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out mostly clean, with a few moist crumbs attached.
Cool the brownies in the pan for at least 30 minutes. Lift the brownies out of the pan with the overhung parchment paper, invert onto a cutting board, peel off the parchment paper, and slice into squares with a moistened, serrated knife.
*Note: Keep a close eye on the cake because it can burn fast, as you can see here my first attempt was burned to a crisp!