This rich, fudgy gluten free brownie delivers the best attributes of classic brownies. Its iconic brownie “crust” is created by creaming the sugar and eggs together at high speed for at least 6 minutes. This trick, along with lining the pan with parchment for easy release and precise cutting, makes this recipe a keeper. It can be made egg-free; see instructions.
For Egg-Free Classic Brownies, omit 4 eggs. Combine 2 tablespoons golden flax meal with 6 tablespoons hot unsweetened applesauce. Let cool. Add 1 teaspoon apple cider vinegar and blend well. Use this mixture in step 2 to replace the eggs. If using an all-purpose flour blend (not Jules’ Gluten-Free Homemade Flour Blend), add 1/2 cup additional flour blend (total 2 cups of flour blend) and 1 teaspoon baking powder to dry ingredients in step 3. Reduce melted butter in step 3 to 3/4 cup. If the batter is too thick to spread, add water, 1 tablespoon at a time, mixing well after each addition until smooth.
For best results, cover cooled brownies with a clean towel 3 to 4 hours to set or refrigerate them covered overnight. Bring to room temperature before serving.
*Using an all-purpose flour blend? Check the ingredient label. If it doesn’t contain xanthan or guar gum, add 1¼ teaspoons gum to the dry ingredients. If it already contains gum, there’s no need to add more to the recipe.
Associate editor Jules Shepard is author of Free for All Cooking (DaCapo Perseus), The First Year: Celiac Disease and Living Gluten-Free (DaCapo Perseus) and Nearly Normal Cooking for Gluten-Free Eating (CreateSpace).Yields 20 brownies
- 2½ cups sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1½ cups Jules’ Gluten-Free Homemade Flour Blend or gluten-free all-purpose flour blend of choice*
- 1 cup Dutch-processed cocoa
- ¾ teaspoon salt
- 1 cup melted butter or vegetable oil
1Preheat oven to 350°F. Generously grease a 9x13-inch baking pan and line it with parchment paper so that the paper extends up the sides of the pan.
2In a large mixing bowl, whip together sugar, eggs and vanilla on high speed at least 6 minutes. Mixture will turn pale yellow and become much lighter and more voluminous.
3In a medium bowl, whisk together flour blend, cocoa and salt.
4Slowly add to egg-sugar mixture, alternating with butter, and mixing just until ingredients are integrated and batter is smooth.
5Pour batter into prepared pan. Place in preheated oven and bake until edges are crispy but the middle is soft, 35 to 45 minutes.
6Brownies are done when a toothpick inserted into the center comes out with a few wet crumbs attached but no wet batter.
7Remove from oven and let cool 10 minutes. Using the edges of the parchment paper, lift brownies from the pan. Place them on a wire rack to finish cooling on the parchment paper. When cooled, remove the parchment paper and cut brownies with a pizza cutter for the cleanest edges.