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Thursday, January 21,2010

Gluten-Free Chocolate Fudge Brownies

By Danette Randall

The gluten-free recipe is finally here. I know you were on the edge of your seats with my empty promises time and time again. But ta da! Gluten-Free Chocolate Fudge Brownies.

These brownies offer some serious comfort, because they are so sinfully good and so simple. Oh, and the most important part is that this recipe was requested. I seem to be becoming more and more like a radio station these days. Dessert Diva request line is now open; tell me what to make, tell me how you feel, dedicate a dessert to someone. Strawberry Fields could be playing softly in the background. Wait ... that songs about food, right?

Anywho, I love taking requests, and Im counting on this one to please. Its not always easy finding good gluten-free dessert alternatives, not to mention its a bit pricey. Living in Boulder makes it easier not only with shopping choices, but also with restaurants and bakeries that have gluten-free all over their menus.

My next request is a gluten-free, dairy-free, soy-free, no eggs, no nuts, no chocolate dessert. I already suggested some berries in a bowl and told her to have at it, but she wasnt amused. Im up for the challenge. Dessert Diva request line in full swing. The lines are back open, so I must sign off here and say happy baking for now.

Now, follow the directions, put some love into it and invite me over when its done.

Before you start: Make sure eggs are room temperature

Gluten-Free Chocolate Fudge Brownies

1 cup unsalted butter 3/4 cup semi-sweet or bittersweet chocolate chips (they both taste great) 2 eggs 1 cup brown sugar 1 tsp. vanilla 1/2 cup white rice flour (I like Bobs Red Mill) 1/3 cup unsweetened cocoa powder 1/4 tsp. salt

In medium saucepan, slowly melt butter and chocolate until smooth. Take off heat and set aside. Pre-heat oven to 375 degrees. In large bowl, sift flour, cocoa powder and salt. In small bowl, lightly whisk eggs. Stir in sugar and vanilla.

Stir egg/sugar mixture into melted butter/chocolate and combine well. Fold the chocolate mixture into the flour. Stir until just combined. Pour brownie batter into an 8-inch baking pan that has been lined with parchment paper.

Bake for 20-22 minutes, until top is starting to crack. Take out of oven and cool completely. Cut into squares and enjoy!

You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel 2. To contact Danette at the station, visit 2thedeuce.com and click on Daybreak on the Deuce. To chat and/or send comments and suggestions, write to jdromega@aol.com

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