Gluten Free Fudgy Brownie {recipe}

I don’t write my whole life story or a never ending stream of consciousness before getting to my recipes. I like to cut to the chase, while giving you some baking tips. I started with a goal to develop perfect dairy free fudgy brownies that taste like it came out of a box when in fact it’s made from scratch. Once I got that recipe down, I wondered if I can alter that recipe into an epic gluten free version that would also be prefect for Passover. No gatekeeping here! I share the recipe below. Note that half the journey involves Alton Brown’s new technique for baking his brownies. It creates a dark and fudgy brownie with a crispy, crackly top.  It’s kind of a weird technique but it does result in fudgy fudgy brownies. His way takes a bit longer because you bake the brownies for 15 minutes, then remove from the oven for 15 minutes. After that you bake again for a final 30 minutes resulting in dense and fudgy greatness. If you aren’t loving that method, simply bake at 350 for 20-30 minutes until toothpick comes out clean.

Some notes to consider: I like to use Hershey’s Special Dark cocoa powder, or dutch process cocoa powder. I did test this recipe using 1 1/2 cups almond flour and no starch so it does work, but I found the texture to be a little gritty. I bake my brownies in a true 9×13 inch baking pan. I don’t recommend using a disposable aluminum tin for this recipe. Those tins are smaller even though everyone calls them 9×13 inch size. Your baking time will be different than I have listed.

Gluten Free Fudgy Brownie {recipe}
Author: 
Recipe type: Gluten Free Dessert
 
Ingredients
  • 1 cup oil
  • 2 cups sugar
  • 1¼ cup almond flour
  • ¼ cup potato starch
  • ¾ cup cocoa powder
  • 4 eggs
  • 1 tsp. kosher salt
  • 1 tsp. vanilla
  • ¼ cup chocolate chips, melted
Instructions
  1. Preheat oven to 300 degrees F. Prepare a 9x13" baking pan by lining it with parchment paper.
  2. In a large bowl stir together 1 cup oil, 2 cups sugar, 1¼ cup almond flour, ¼ cup potato starch, ¾ cup cocoa powder, 4 eggs, 1 tsp. salt, and 1 tsp.vanilla.
  3. Melt ¼ cup chocolate chips in a microwave safe bowl or on top of a double boiler. Stir in the melted chocolate.
  4. Pour the brownie batter into the pan and carefully spread it to the edges. The batter will be thick.
  5. Bake at 300 degrees F for 15 minutes.
  6. Remove from oven and allow to cool for 15 minutes.
  7. Return to oven and bake for another 30 minutes.
  8. Allow to cool completely before cutting into squares.

 

Cornbread Muffins {recipe}

Cornbread MuffinsThese cornbread muffins are the perfect addition to your Thanksgiving table. They are slightly sweeteened so they can work perfectly as a side dish, but they can also be enjoyed as a breakfast muffin or as a dessert. The yellow cornmeal gives these a great slight crunchy texture. These muffins come together so quickly and can be made in advance. You can easily double the recipe. One can of coconut milk has less than 2 cups of coconut milk so when I double the recipe I just add enough water to the coconut milk until there is 2 cups of liquid. No need to open a second can. Here’s my dairy free recipe:

Cornbread Muffins {recipe}
Author: 
Serves: 12
 
Ingredients
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ⅔ cup granulated sugar
  • 1 teaspoon salt
  • 3½ teaspoon baking powder
  • ⅓ cup vegetable oil
  • 1 large egg
  • 1 cup coconut milk
Instructions
  1. Preheat oven to 350 degrees F. Line one muffin tin with paper liners, set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment add the flour, cornmeal, sugar, salt, and baking powder. Stir to combine.
  3. Add in the oil, egg, and coconut milk.
  4. Mix on low until combined.
  5. Divide batter evenly into 12 muffin cups.
  6. Bake for 15-20 minutes until golden brown and spring back to the touch.

 

Fudgy Brownies {recipe}

Fudgy Brownies - Lil Miss Cakes

My goal when developing my perfect brownie recipe was to create a dairy free brownie that tasted like it came out of a box when in fact it’s made from scratch. Why was this my goal? Because boxed brownie mix is just so good-one of the ultimate comfort foods from childhood. I tested and tested until I came up with a recipe I was really happy with, but couldn’t figure out the best way to bake them until I came across Alton Brown’s new technique for baking his brownies. The method worked for my dairy free recipe too! It creates a dark and fudgy brownie with a crispy, crackly top.  It’s kind of a weird technique but it does result in fudgy fudgy brownies. His way takes a bit longer because you bake the brownies for 15 minutes, then remove from the oven for 15 minutes. After that you bake again for a final 30 minutes resulting in dense and fudgy greatness. If you aren’t loving that method, simply bake at 350 for 20-30 minutes until toothpick comes out clean.
Some notes to consider: I like to use Hershey’s Special Dark cocoa powder, in this recipe, but you can use any cocoa powder you have on hand.
I bake my brownies in a true 9×13 inch baking pan. I don’t recommend using a disposable tin for this recipe. Those tins are smaller even though everyone calls them 9×13 inch size. Your baking time will be different than I have listed.

Fudgy Brownies {recipe}
Author: 
 
Ingredients
  • 1 cup oil
  • 2 cups sugar
  • 1 cup flour
  • ¾ cup cocoa powder
  • 4 eggs
  • 1 tsp. kosher salt
  • 1 tsp. vanilla
  • ¼ cup chocolate chips, melted
Instructions
  1. Preheat oven to 300 degrees F. Prepare a 9x13" baking pan by lining it with parchment paper.
  2. In a large bowl stir together the oil, sugar, flour, cocoa powder, eggs, salt, and vanilla.
  3. Melt the chocolate chips in a microwave safe bowl or on top of a double boiler. Stir in the melted chocolate.
  4. Pour the brownie batter into the pan and carefully spread it to the edges. The batter will be thick.
  5. Bake at 300 degrees F for 15 minutes.
  6. Remove from oven and allow to cool for 15 minutes.
  7. Return to oven and bake for another 30 minutes.
  8. Allow to cool completely before cutting into squares.