ULTIMATE GLUTEN FREE BROWNIE

Why the “Ultimate” brownie? Because with the same ingredients, you can make two different brownies! The difference is in the method. The “Crackle Top” brownie is rich and chocolatey with a beautiful shiny, crackle top. The “Chewy Brownie” is slightly chewier without the crackle top (in case you want to add frosting). Both are so delicious. I personally LOVE adding chopped walnuts to complete my Ultimate Brownie. No matter which you pick…enjoy!  

Makes: 9 large brownies or more if cut smaller 
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Which brownie will you choose...Crackle Top or Chewy??

SHOW ME HOW...

Click to watch this easy step-by-step video!
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WALK ME THROUGH IT...
Step-by-Step to make the "Crackle Top Brownie".

STEP 1
Cut parchment paper to fit an 8x8 baking dish with a little bit extra that will hang over the edge on two sides. (Approx. 7 ½ x 15).
STEP 2
Butter the entire baking dish and lay the parchment in. (Two sides of the pan will be uncovered.)
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STEP 3
Lay parchment into dish, pressing to secure.
STEP 4
Preheat oven to 300°
STEP 5
In a small saucepan, melt butter on medium temperature.
STEP 6
Add in granulated sugar and brown sugar. Stir.
STEP 7
Cook over medium heat until simmering, while stirring until smooth.
STEP 8
To a medium-sized mixing bowl, add your dry ingredients, including: brown rice flour, white rice flour, cocoa powder, salt, and xanthan gum. 
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STEP 9
 Whisk well.
STEP 10
Stir butter/sugar mixture, scraping all sugar off edges of pan.
STEP 11
To the butter/sugar mixture add milk and vanilla. 
STEP 12
Mix well.
STEP 13
Add eggs. 
STEP 14
Mix vigorously by hand for a full minute. 
STEP 15
Mixture should be smooth when finished mixing.
STEP 16
Pour butter/sugar mixture into dry mixture.
STEP 17
​Stir by hand until well blended, shiny, and smooth.
STEP 18
If desired, stir in chopped walnuts or other add-ins.
STEP 19
Spread batter into pan.
STEP 20
Push batter into corners so that brownies will be level.
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STEP 21
​Bake 40 minutes. Don’t over bake! Toothpick inserted into center should not be wet, but SHOULD have moist crumbs.  
STEP 22
Remove when done baking. Place on hot pad.
STEP 23
Leave in pan for 30 minutes to allow brownies to firm up before removing from pan. 
STEP 24
Run a butter knife along the un-papered sides of the pan to loosen the brownies. 
STEP 25
Using the edges of the parchment paper, carefully lift brownies out and transfer to cooling rack. Brownies will be very soft until fully cooled. Allowing them to cool creates a slightly chewier texture, and ensures that they are firm enough to cut neatly. Allow at least a few hours before cutting.
STEP 26
For perfectly-edged brownies, slice off a tiny bit around the outer edges before cutting into squares. (Eat this extra part immediately)  
STEP 27
What could be more delicious??
STEP 28
Take your dessert to the next level by creating this Hot Fudge Brownie Sundae :)

YAY...TIME TO EAT!
I hope you get a chance to try the Ultimate Gluten Free Brownie! 
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READY TO MAKE SOME ULTIMATE GLUTEN FREE BROWNIES?
Make sure that you have the right tools for the job! Find baking dishes, gluten free flours, my favorite parchment paper cutter, and everything else you need to make your Ultimate Brownie...here in my Amazon Shop!

ULTIMATE GLUTEN FREE BROWNIE RECIPE

Reminder: When measuring out flours, make sure not to scoop your measuring cup into the bag. This will result in too much flour! Instead, pour or spoon the flour into your measuring cup and level off with the back edge of a knife. Whenever possible, measure out your flours by weight. This is the most accurate method.

Ingredients

Wet Mixture:
1/2 cup + 2 tbsp. butter
1 ¼ cup granulated sugar
1/4 cup light brown sugar
1/4 cup milk
1 tsp. vanilla
2 large eggs

Dry Mixture:
2/3 cup brown rice flour (3.1 oz.)
1/2 cup white rice flour (2.5 oz.)
3/4 cup unsweetened cocoa powder
1/2 tsp. salt
1 tsp. xanthan gum
​
Add-Ins (optional):
1/2 cup (or more!) of your favorite add-ins, like: chopped walnuts, mini-chocolate chips, m&ms, etc. 
​

Directions

GETTING READY
1.   Set out an 8x8 glass baking dish. (Or a 9x13 pan if doubling recipe)
2.  Cut parchment paper to fit 8x8 pan with a little bit extra that will hang over the edge on two sides. (Approx. 7 ½ x 15).
3.  Butter the entire baking dish and lay the parchment in. (Two sides of the pan will be uncovered.)
4.  Preheat oven to 300°  

LET’S GET STARTED
1.   In a small saucepan, melt butter on medium temperature.
2.  Add in granulated sugar and brown sugar. Stir.
3.  Cook over medium heat until simmering, while stirring until smooth.
4.  Remove from stove. Set aside.
5.  To a medium-sized mixing bowl, add your dry ingredients, including: brown rice flour, white rice flour, cocoa powder, salt, and xanthan gum. Whisk well.
​
FROM THIS POINT ON, CONTINUE WITH THE BROWNIE RECIPE OF YOUR CHOICE. Select either the “CRACKLE TOP” recipe or the “CHEWY” recipe…
​CONTINUE HERE FOR:
​CRACKLE TOP BROWNIE   (As in video) 

7.  Stir butter/sugar mixture, scraping all sugar off edges of pan.
8.  To the butter/sugar mixture add milk and vanilla. Mix well.
9.  Add eggs. Mix vigorously by hand for a full minute.
10. Pour butter/sugar mixture into dry mixture.
11. Stir by hand until well blended, shiny, and smooth.
12. If desired, stir in chopped walnuts or other add-ins.
13. Spread into pan, making sure that batter is level.
14 Bake 40 minutes. Don’t over bake! Toothpick inserted into center should not be wet, but SHOULD have moist crumbs. 
15. Remove from oven. Leave in pan for 30 minutes to allow brownies to firm up before removing from pan.
16. After 30 minutes, run a butter knife along the un-papered sides of the pan. Using the edges of the parchment paper, carefully lift brownies out and transfer to cooling rack.
17. Brownies will be very soft until fully cooled. Allowing them to cool creates a slightly chewier texture, and ensures that they are firm enough to cut neatly. Allow at least a few hours before cutting.
18. For perfectly-edged brownies, slice off a tiny bit around the outer edges before cutting into squares. (Eat this extra part immediately)  :)
19. Cover left-overs with plastic. Brownies will stay chewy and moist for days. 
CONTINUE HERE FOR:
CHEWY BROWNIE
      
7.   Stir butter/sugar mixture, scraping all sugar off edges of pan.
8.   Add butter/sugar mixture into dry mixture.
9.   Add in milk and vanilla.
10. Stir by hand until blended.
11.  Add in eggs.
12. Stir by hand until well blended, shiny, and smooth.
13. If desired, stir in chopped walnuts or other add-ins.
14. Spread into pan, making sure that batter is level.
15. Bake 40 minutes. Don’t over bake! Toothpick inserted into center should not be wet, but SHOULD have moist crumbs. 
16. Remove from oven. Leave in pan for 30 minutes to allow brownies to firm up before removing from pan.
17. After 30 minutes, run a butter knife along the un-papered sides of the pan. Using the edges of the parchment paper, carefully lift brownies out and transfer to cooling rack.
18. Brownies will be very soft until fully cooled. Allowing them to cool creates a slightly chewier texture, and ensures
that  they are firm enough to cut neatly. Allow at least a few hours before cutting.
19. For perfectly-edged brownies, slice off a tiny bit around the outer edges before cutting into squares. (Eat this extra
part immediately)  :)
20. Cover left-overs with plastic. Brownies will stay chewy and moist for days. 
Tip: If you would like to frost your brownies, I recommend making the Chewy Brownie because it has the smooth top.  Just wait until they are fully cooled before frosting!
Tip: This recipe doubles perfectly. When doubling, use a 9x13 pan (slightly less than double the size of the 8x8) so the brownies are even thicker! Using a 9x13, increase baking time by at least 10 minutes (check for doneness with a toothpick). Your baking time may be slightly more or less depending on your oven.

PRINTABLE VERSION OF THIS RECIPE:

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​· *** I AM NOT A NUTRITIONIST OR MEDICAL PROFESSIONAL*** THE INFORMATION ON THIS WEBSITE IS NOT INTENDED TO SUBSTITUTE FOR MEDICAL TREATMENT OR ADVICE. PLEASE READ INGREDIENTS ON THIS WEBSITE AND ON PACKAGES, AND MAKE SURE THEY ARE SAFE FOR  YOU PRIOR TO USING THEM IN YOUR RECIPES. WHEN IN DOUBT, CHECK WITH YOUR DOCTOR FIRST.  ***  THANK YOU.