Brownies are an extravagance that the gluten-intolerant certainly do not have to live without! I am not talking about an ‘it’s OK, it’s a little grainy, it’s good the day you make it gluten-free brownie, I’m talking about the best brownies that you, your family, your friends have ever tasted and they are gluten-free!

There are several gluten-free brownie mixes on the market, but we find these to be typically ‘gluten-free’ in taste. Our home made brownies are simple to make and so much better than any mix, once you and your family try them, we’re sure you’ll never go back to a mix.

As easy as brownies are to make, there are a few tips that will help to make them even better.

The main ingredient in great brownies is chocolate. For the best results, use the best possible chocolate you can get. We prefer Scharffen Berger’s chocolate, although any good quality semi or bittersweet chocolate will do. (See our article, "Let’s Talk Chocolate’)

Melt chocolate in a double boiler over simmering water, slowly. Stir with a rubber spatula while the chocolate melts and remove it from the heat when the chocolate is almost melted, stirring off the heat until completely melted.

Don’t over mix the batter. Over mixing will result in a dryer brownie.

Let the brownies cool completely before cutting into squares.

Make twice as much as you think you want!

The star of our brownie repetoire is our ‘Decadent Brownies’. This recipe is sinfully delicious and impossible to keep in the house for any length of time. We think this is the best brownie recipe including all gluten brownie recipes!

Decadent Brownies

*We used The Glulten-Free Pantry’s Country French Bread Mix as a straight substitution for flour in this recipe.

Ingredients:

• 3 sticks butter, sliced
• 24 oz. semisweet gf chocolate
• 6 eggs
• 2-1/4 cups sugar
• 1 Tablespoon gf vanilla
• 3/4 cup gf flour
• 3 cups roasted chopped walnuts
• Powdered sugar as needed

Directions:

Preheat the oven to 400ºF.

Bring a large pan of water to the boil and reduce the heat to low. Place the butter in a large bowl. Put the bowl over the hot water but do not allow it to touch the water. Add the chocolate chips to the butter. Heat the chocolate until it begins to look glossy. Work the mixture with a rubber spatula. Remove the bowl from the hot water when the mixture is about half-way melted. Continue to work the chocolate while off the heat until smooth and glossy.

n the large bowl, beat the eggs at high speed until slightly thickened. Gradually add the sugar to the eggs and beat until the mixture is pale and thick, about 5 minutes. On medium speed, add the cooled chocolate and vanilla to the eggs.

Reduce the speed to low and gradually add the flour by spoonfuls. Blend briefly and stir in the nuts.

Pour the batter into a buttered jelly roll pan and distribute it evenly with a rubber spatula. Place the pan on the middle rack of the oven. Reduce the heat to 375ºF. Bake for 30 to 40 minutes (for a soft to firm texture) or until a toothpick comes out clean when inserted in the center. Watch the brownies carefully towards the end of baking time to avoid burning the edges.

Place the baking sheet over a wire rack to cool the brownies. Sprinkle them generously with powdered sugar. Cut and serve. Or you may cover the brownies with plastic wrap and store them overnight. Storing them over night will result in a more chewy texture.

If you’re in a chocolate decadent mood, you’re in the mood for ‘Pecan Caramel Brownies’. These melt-in-your-mouth brownies fall somewhere between a divine candy and a devilish brownie, definitely a must try!

‘Chocolate Chip Brownies’ are our answer to the perfect gluten-free chocolate chip cookie! Close your eyes, take a bite and you will think you are eating a classic chocolate chip cookie. ‘Low-Fat Browniies with Applesauce’ is not as rich as our other brownies but still very good and wonderful for those watching calories as well as gluten.

If you don’t agree that these brownies are out-of-this-world, well……we’ll eat more brownies!

These recipes are your answer to the glutenphobic. Give them a taste, then make them beg for more!

- Glutenfreeda