Kerry Cooks

Best Ever Chocolate Fudge Brownies – Gluten-Free too!

 The Best Ever Chocolate Fudge Brownies – gluten-free too! Dense, crackly topped, moist, fudgy, packed full of chocolate, and just five ingredients!

You’ve had your last bad brownie, my friend!

There is very little in this life worse than brownie disappointment *well, the really bad things of course*. You know, the chocolatey, dense looking brownies in cafes and bakeries that look so fudgy and promising but taste like a mouthful of dry, vaguely chocolate flavoured dust.

I want my money, and my calories, back!

I’m here to tell you that the answer is homemade brownies. Fudgy, gooey and gorgeous every time, they’re easy to make with only five ingredients! You can have these whipped up and be digging in inside of an hour.

I first ate these brownies at an event and begged the chef for the recipe. He called it chocolate truffle cake and cut it into tiny rich squares of chocolate decadence. I call them gluten-free brownies and cut them into giant squares because I’m greedy! The two times I’ve made them have been for bake sales as a gluten-free option, and since EVERYONE in the world loves fudgy brownies whether they’re gluten-free or not!

You’ll need butter, chocolate, sugar, eggs and ground almonds for this Best Ever Chocolate Fudge Brownies {Gluten-Free!} recipe :), plus a brownie pan 15inch by 11inch or similar – this is the one that I used below.  Lining the inside with parchment paper makes it really easy to get the brownies out.

 
 
By the way, brownies REALLY ARE something that anyone can make, even baking beginners. There are only two things that could go wrong here:

  1. You overbake the brownies and end up with cake
  2. You underbake the brownies and they’re goo

To prevent #1 from happening, simply follow the baking time and keep a close eye on the brownies, especially if your oven runs hot. Bake them on the middle shelf of the oven and watch for these signs that they’re done – browned edges that are pulling slightly away from the tin, and a firm top. The inside should still be very gooey, so don’t expect a skewer to come out clean like with a cake.

To prevent #2 from happening, take the brownies out after the given baking time and let them cool completely – preferably overnight. I often leave them in the oven or pop them into the fridge. If you find in the morning that they’re actually still too gooey to cut, don’t worry! You can, and I have, simply put them back into the oven for another few minutes, and they’ll cook some more and be absolutely fine.

The SECRET to shiny, crackly topped brownies!

To make the brownies, we’ll melt together the butter and chocolate – either in the microwave or on the stove is fine. While they’re melting, put your five eggs and sugar into a stand mixer or a bowl with an electric beater, and whisk them together on high speed for about five minutes.

You’ll end up with a thick mousse – and THIS is how you get brownies with shiny, slightly crunchy, crackly tops. AKA, the best thing in the world.

Also, a lot like the box mix brownies that a lot of people love – me included, I started off baking brownies as a teenager using Green’s brownie mix, which they sadly don’t sell anymore though that doesn’t stop me looking for it every time I go into a supermarket. That’s a brownie that’s chewy, dense and delicious with a crackly, even chewier crust!

Finally, one point about the type of sugar to use here – of all the ingredients it matters most of all which sugar you use. Go for light or dark muscavado sugar, or a combination of the two, rather than caster sugar. It will make your brownies much more delicious!

4.8 from 5 reviews
The BEST Gluten-Free Chocolate Brownies
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 280g sugar - for the best results use light brown muscavado or dark brown muscavado sugar - you can also use caster sugar
  • 340g dark/plain chocolate - I use 55% chocolate
  • 5 large free range eggs
  • 225g unsalted butter
  • 100g ground almonds
  • pinch salt
Instructions
  1. Preheat your oven to 170 degrees and line a brownie tin with parchment paper. The one I used was 15 inch by 11 inch.

  2. First, combine the five eggs and the sugar and set them to whisk on high speed for five minutes, or until they've transformed into a thick airy mousse like mixture.
  3. In a large bowl, break the chocolate into chunks and heat in the microwave at thirty second intervals, stirring after each one. Once the chocolate is close to being melted, add the butter to the bowl and allow the heat of the chocolate to help it to melt too.

  4. By hand, combine the chocolate butter mixture with the sugar egg mixture and stir them gently together. Stir in the ground almonds and a large pinch of salt. If you like the sweet/salty combo, sprinkle some flakes of sea salt on top of the brownies before they're baked too.

  5. Pour the brownie batter into the pan and bake for 45 - 50 mins on the middle shelf of the oven, or until the edges are slightly browned and pulling away from the pan, and the top is crackled and firm (but the inside will still be very gooey). Remove from the oven after 50 mins at the most, even if you're not sure if they're cooked. They will continue to cook and firm up as they cool.

  6. Let cool overnight if possible - if you want to enjoy immediately, scoop out a corner and enjoy with ice cream, but don't attempt to remove from the pan or cut until they've completely cooled, as they'll be too gooey.

  7. Store in an airtight tin for up to a week (yeah right!).
3.5.3208

These brownies are really just a base for whatever you’re in the mood for! You could stir in some swirls of peanut butter, some fruit, chocolate chunks, marshmallows, NUTELLA…

If you need more brownie inspiration, try my triple chocolate brownies, cookie dough brownies or salted caramel brownies too!

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If you make these, tag me #kerrycooks @kerryedwards on Instagram , or post a picture on my Facebook or Twitter so I can see!

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