Gluten-Free Bon Appetit Cocoa Fudge Brownies

"I am obsessed with brownies and most gluten free brownie recipes just don't do it for me (or else require a lot of effort or expensive ingredients). I adapted this recipe from the Dec. 2012 Bon Appetit magazine's recipe. They are very rich - which will actually keep me from eating the whole pan! Be warned - due to the diversity of gluten-free flours, I don't recommend making substitutions. I have tried every combination and this one really works for brownies. If you are dairy-free and have to use a margarine such as Earth Balance, be sure to reduce the salt to 1/4 teaspoon or omit it entirely."
 
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photo by laurenlikesfood photo by laurenlikesfood
photo by laurenlikesfood
Ready In:
35mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • Preheat oven to 325 degrees.
  • Melt butter over low heat. Remove from heat and allow to cool slightly (5 minutes).
  • Stir in sugar, cocoa powder, and salt.
  • Whisk in eggs and vanilla.
  • Add rice flour, tapioca flour, and corn starch one at a time, whisking well after each addition.
  • Add walnuts or pecans if desired.
  • Spread into greased 8x8" square baking pan.
  • Bake for 25 to 30 minutes or until toothpick inserted near center comes out with just a few sticky crumbs on it.
  • *Although these brownies are great warm, I prefer them cooled down, chilled, and then cut into small squares. Seems like the flavors come out better that way.
  • ***These are rich enough that you really can cut them into 16 pieces, but let's be realistic - I cut 8.

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