Better Brownies


Best Brownies
For my son’s graduation party I decided to have finger food desserts such as cookies and brownies. The problem was that my favorite brownies, while soft and moist, tend to fall apart rather easily. I really didn’t want lots of brownie crumbs all over the floor, so I changed the recipe slightly and was very pleased with the results. I didn’t think to add the chocolate chips until I made these again today. They are a great addition. These brownies are still soft and moist, just a little sturdier. I think I’ll be sticking with this recipe.

One thing I like about this recipe is that it makes a 9 x 13 inch pan of brownies rather than and 8 x 8 inch pan. All I changed in the recipe was the flour mix and I cut back on the sugar slightly. I used Bette Hagman’s basic gluten-free flour mix. It contains:

6 parts white rice flour
2 parts potato starch
1 part tapioca starch

Better Brownies
Recipe type: Dessert
  • ¾ cup butter
  • ½ cup cocoa powder
  • ¾ cup white sugar
  • 1 cup brown sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 1⅓ cups gluten-free flour mix
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon xanthan gum
  • 1 cup chocolate chips (optional)
  1. In a large sauce pan, stir the butter and cocoa over low heat until melted.
  2. Remove from heat and, using a wooden spoon or stiff spatula, add the sugars. Stir in the vanilla.
  3. Add the eggs one at a time, beating after each addition.
  4. In a separate bowl, combine the flour mix, baking powder, salt and xanthan gum. Add this to the sauce pan and stir until all the flour is moistened.
  5. Stir in half the chocolate chips.
  6. Spread the batter into a greased and rice floured 9 x 13 inch baking pan.
  7. Sprinkle the rest of the chocolate chips on top.
  8. Bake at 350 degrees for 30 minutes.
  9. Cool before cutting.

This post is linked to Chocolate Obsession Wednesdays at Sweet and Savory.

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  1. Diane-The Whole Gang says

    I love brownies and these look great. You’re making me want to go bake a batch right now. Wait, my baking son is home from school today. Time to wake him up and get him baking!

  2. Brenna Kater, the Oceanskater says

    That’s really funny because I made your brownie recipe last week and then again, with modifications, over the weekend. I can’t have dairy and can’t find sweet rice flour. I also don’t really use white flours or white sugar.

    Needless to say, I’m still perfecting my modifications :)

  3. Natalie says

    I baked these exactly as the recipe is printed in your blog. This was also my first ever attempt at gluten-free baking. Thanks to you, my first attempt has gone over amazingly well and I am now in chocolate heaven. Thanks for sharing!

  4. Sweet and Savory says

    I have made GF brownies and I am going to check if there are any differences. I use that flour mix for a good share of my baking but I have stopped using Xanthan gum or guar gum except in bread recipes.

    I actually like the texture more and can't figure out why.

    I am so glad you posted this in Chocolate Obsession Wednesdays. Interestingly enough there and in Meatless Mondays, I get mostly gluten free bloggers even though that is not my GF blog. It makes me happy.

    I don't know if you saw that a GF blogger won for the month in Chocolate Obsession.

  5. Tasty Eats At Home says

    It must be a brownie kind of day! We made peanut butter brownies this afternoon – blogging about them now!

  6. Cooking from The Pantry says

    I tried this recipe last night…and it turned out PERFECT. I did substitute canola oil for the butter(lactose/soy intolerance at our house). But that didn’t affect the outcome: nice rich brownies that ANYONE would be happy to eat! Thanks for the great recipe.

  7. Joe says

    Tried this recipe, rice flour “fried” in the shortening (instead of butter) for a crispy crusted, burnt cocoa, uncooked middle, thewholeofwhich was “sizzling” when I took them out of the oven…What went wrong??

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