No One Will Know These Are Gluten-Free Brownies!

When I was ready to throw in the towel at making gluten-free desserts for my GF friends, I went to King Arthur to try one more recipe. I settled on Small Batch Brownies. You can make this recipe using regular all-purpose flour or gluten-free. I followed the recipe’s suggestion and used the Measure for Measure Flour. They were delicious! I loved them so much that I left a review saying, “This recipe is a keeper!”

I love that it makes four nice-sized brownies, rather than a large pan full. I was taking dinner to a gluten-free friend and only needed enough dessert for her and her husband. Perfect – all the way around!

If you love a moist, fudgy brownie you will love these. The GF flour didn’t have a strange texture. It was smooth and “normal!”The chocolate chip addition makes them even better! I seriously doubt that anyone who isn’t GF would know these are made with a different kind of flour! If you need a gluten-free recipe, you need this recipe in your files!

Here’s the recipe from King Arthur’s site –

Small-Batch Brownies

Ingredients

• 5 tablespoons (71g) unsalted butter
• 3/4 cup (149g) granulated sugar
• 1 large egg
• 1 teaspoon Vanilla Extract
• 6 tablespoons (32g) unsweetened cocoa, Dutch-process or natural
• 1/4 teaspoon espresso powder, optional
• 1/4 cup plus 2 tablespoons (45g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
• 1/4 teaspoon table salt
• 1/16 teaspoon (pinch) baking powder
• 1/3 cup (57g) chocolate chips

1. Preheat the oven to 350°F with a rack in the center. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan. Line the pan with a parchment sling and lightly grease the parchment. 
2. In a large saucepan or microwave-safe bowl, heat the butter over medium-low heat or microwave for 45 to 60 seconds, covered, on 50% power, until just melted. 
3. Whisk the sugar into the butter. Add the egg and vanilla and whisk until the mixture is shiny and emulsified.   
4. Whisk in the cocoa and espresso powder until well combined. 

1. Add the flour, salt, and baking powder and whisk until just combined. 
2. Using a flexible spatula, stir in the chocolate chips until incorporated. 
3. Transfer the batter to the prepared pan and spread it evenly to the edges. 
4. Bake the brownies for 30 to 35 minutes, until the edges feel set and a toothpick or a sharp knife inserted into the center comes out with moist crumbs clinging to it but no raw batter. A digital thermometer inserted in the center should register 205°F when the brownies are done. 
5. Remove the brownies from the oven and let cool completely in the pan on a rack. Use the parchment to lift the brownies out of the pan and transfer them to a cutting board before slicing. 
6. Store leftover brownies in an airtight container at room temperature for several days; freeze for longer storage.   

If you try the GF variety with the Measure-for-Measure Flour, let me know what you think!

Happy GF Baking!