DDGlutenFree Fudge Brownies are the only gluten-free brownie recipe that you will ever need. For variety and extra fun, top these brownies with your favorite frostings and toppings. Here are some tasty topping suggestions.
- Salted Caramel Cream Cheese Frosting with Dark Chocolate and Salted Caramel Drizzle
- Green Velvet Mint Cream Cheese Frosting with Dark Chocolate Drizzle
- Vanilla Cream Cheese Frosting with Dark Chocolate Drizzle, Toffee Bits, and Almond slices
- Fudge Frosting with Black Sugar Sprinkles.
- White Chocolate Frosting with Strawberry Fan Garnishes
- Peppermint Frosting with Mini Chocolate Chips
- Orange-Cycle White Chocolate Frosting with Chocolate Covered Orange Rind Garnishes
Or if you are already drooling, just eat these delicious, squares of rich chocolate while they are still warm.
You can substitute most gluten-free flours for this recipe, but I personally recommend a rice-based flour mix that has no grit in it, which usually requires a wet-milled process. Dry milled rice flours retain a gritty texture similar to cornstarch. Baked goods will not have enough time or moisture to soften the gritty texture. Wet-milled rice flours feel like cornstarch or powdered sugar. You will be able to feel the difference even through the package.
DDGlutenFree flour mix combines rice flour, sweet rice flour, tapioca starch, corn starch, potato starch, and xanthan gum (a binder which allows the dough to stretch as they rise). The balance of this mixture provides both great texture and great flavor without the strong after taste of bean flours and sorghum flours. Light flavored flours allow lighter flavorings, such as vanilla, lemon, or strawberry, to come to the forefront of the pallet.
Chocolate, especially the fudgy amount in this gluten-free recipe, covers or masks flours with more pungent flavors. Feel free to experiment with your favorite flours in this delicious recipe.
Ingredients:
- 1/2 Cup + 2 Tablespoons butter, room temperature
- 2 Cups cane sugar
- 4 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 Cup + 2 Tablespoons baking cocoa
- 1 Cup DDGlutenFree gluten-free flour mix
Directions:
Preheat oven to 325 degrees. Line a 9×11″ pan, bottom and sides, with parchment paper.
Cream the butter and sugar until light and fluffy. Add eggs two at a time, beating well after each addition. Add the cocoa and mix well. Gradually add the gluten-free flour mix to the creamed mixture and mix well. Spread into the parchment-lined pan. Bake for 40 minutes. Cool in the pan on a wire rack.
Enjoy DDGlutenFree Fudge Brownies under ice cream warm, or naked, or dressed up with your favorite frosting and topping combinations.
DDGlutenFree Fudge Brownies can be individually wrapped and frozen in airtight baggies or containers for up to 90 days, with or without frosting. To defrost, remove the wrapper and set the brownie on a plate at room temperature for 20-30 minutes depending on the size. When frosted, the brownies will appear to get droplets on the frosting. Not to worry though. The water droplets will disappear as the brownies defrost. When the droplets evaporate your brownies are ready for your pleasurable consumption.
Bake, invite a friend over, and enjoy!
