Fudge Brownies (Gluten-free)
We've been working on a nice, fudgy gluten-free brownie and these certainly fit the bill.
- 5 tbsp butter
- 1 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp Kahlua
- 8 oz semi-sweet chocolate chips or baking chocolate, melted
- 1-2 tbsp whole milk or half-and-half
- ½ white rice flour
- ½ cup almond flour
- 6 tbsp cocoa powder
- 1/4 cup potato starch
- 1/4 cup coconut flour
- 1 tsp baking soda
- pinch of salt
- 1 tsp instant espresso powder
- ½ cup semisweet chocolate chips
- ½ cup white chocolate chips
- ½ cup macadamia nut pieces (optional, may be substituted with pecans or other preferred nut)
Preheat oven to 350. Grease a square glass pan.
Combine dry ingredients in a large mixing bowl. In a large mixing bowl, cream butter and sugar. Beat in eggs, vanilla, and Kahlua. Stir in dry ingredients and melted chocolate. Add 1 or 2 tbsp milk or half-and-half to achieve a more batter-like consistency. Stir in any desired mix-ins. Pour into greased pan and bake for 30 minutes.
I want to try these again with tapioca instead of potato starch - it's still just a little crumbly and I would love that gooey, pulls-apart texture.
1/2 cup oil, 1/4 cup heavy cream, 1 tsp vanilla, 2 tsp Kahlua, 2 eggs, 2/3 cup white sugar, 1 tsp baking soda, 1/2 cup glutinous rice flour, 3/4 cup superfine brown rice flour, 1/4 cup cocoa powder, 1/4 tsp sea salt, 4 oz baking chocolate + 1/2 cup semisweet chips (melted), stir in another 1/2 cup chips.