Gluten Free Brownies

I was the lucky winner of some GF Flour from King Arthur Flour from Artisan Bread in Five Minutes A Day!  Wahoo.  I love winning.  I know, who doesn't, right? Thank you!

I have been wanting to make some gluten free brownies for a while.  Since we were going to visit my Aunt who was diagnosed with Celiac Disease a long time ago, I thought I'd make them and give them to her.  Okay, I admit, not without having one or two myself.  The verdict:  delicious.  No graininess, no peculiar texture- just honest to goodness, tasty, fudgy, homespun brownies. I WILL make them again.

King Arthur's Gluten Free Brownies
Adapted from this original recipe is here.


1 1/2 cups sugar or superfine sugar, if you have it
1/2 cup butter
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup (2 1/2 ounces) Dutch-process cocoa or natural cocoa
3 large eggs
3/4 cup King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
1 teaspoon baking powder

1) Preheat the oven to 350°F. Grease an 8" square pan at least 2" deep.
2) Place the sugar, butter, and salt in a microwave-safe bowl or saucepan. Heat over medium heat, stirring with a heatproof spatula until the butter melts and the mixture lightens in color.
3) If you've heated the sugar and butter in a saucepan, transfer the mixture to a bowl; otherwise, just leave the hot ingredients right in their microwave-safe bowl; or transfer them to your stand mixer bowl. Blend in the vanilla and cocoa, then add the eggs and mix until shiny.
4) Blend in the flour or flour blend and the baking powder.
5) Pour the batter into the prepared pan, spreading it to the edges.
6) Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean or nearly so, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester.
7) Remove from the oven and cool for about 15 minutes before cutting. Cool completely if you want a clean cut. Brown Rice Flour Blend Make your own if you dont want to buy the specialized product. "Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version)."  King Arthur Flour

I was not paid to say any of this by King Arthur. I just happen to think King Arthur makes a great product.