I did not set out to develop a recipe for gluten-free fudge brownies, but a friend was in need, and I was more than happy to oblige. What I did not realize, however, as I began tweaking my go-to brownie recipe, is that the gluten-free version would be as fudgy and moist and chewy as the original. Like i’m not even sure I could tell the difference between the two in a blind taste test.
Essentially, all I did here folks is sub potato starch for the all-purpose flour in my original recipe. Like that’s it. Done and done. Yes, the starch should be sifted before incorporating it, as it can be a bit clumpy, but there’s no song and dance required to make these suckers, and I got to say, people go crazy for a gluten-free treat, especially this one.
Like crazy. When I delivered them to my friend, and she shared them amongst her friends, I was told under no uncertain terms that they were the best (hence the name) they’d ever had. Sounds extreme, I know, but you may just have to make a batch yourself to prove me wrong.
Best Ever Gluten Free Fudgy Brownies
- 4 ounces unsweetened chocolate
- 2 sticks unsalted butter
- 2 tsp espresso powder
- 6 Tbsp potato starch
- 2 Tbsp black cocoa powder you can substitute Dutch-process cocoa powder if you don't have black
- 3/4 tsp salt
- 1 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 4 large eggs
- 1 yolk
- 1 Tbsp pure vanilla extract
- Preheat the oven to 350 degrees. Spray a 13x9x2" pan with cooking spray. Line the bottom with parchment paper and spray again. Set aside.
- Place a large heat-proof mixing bowl in a medium sauce pan with a couple of inches of water in it (ie: make a double boiler). The bottom of the mixing bowl should not touch the water. Place the chocolate, butter, and espresso powder in the mixing bowl and, over medium to medium-high heat, melt until smooth, stirring often with a whisk.
- Meanwhile, place the potato starch, cocoa powder, and salt in a medium bowl and whisk. Set aside. if the potato starch looks lumpy, sift it before adding it to the other dry ingredients.
- Once the chocolate and butter are melted, remove the bowl from your makeshift double boiler and add the sugars. Whisk well (I recommend doing this while the chocolate mixture is still hot, as the sugar melts and is incorporated beautifully). Once combined, add the eggs, yolk, and vanilla all at once and very gently incorporate the eggs/yolk into the chocolate/sugar mixture. Do not over whisk! Gently, gently, gently is the key. Finally add the dry ingredients all at once. Switch to a rubber spatula and, again, very gently fold the dry into the wet — a few streaks of dry is okay.
- Pour the batter into the prepared pan and bake for 20-22 minutes, rotating the pan after 10 minutes. Begin checking the brownies with a toothpick at 18 minutes (just in case your oven is running hot). The toothpick should have moist-ish crumbs on it when the brownies are done. Let them come to room temperature on the counter. Slice and serve.
- Brownies will keep tightly wrapped on the counter for 3 days, but i personally freeze any and all leftovers and eat them straight from the freezer whenever i feel the need.