Double Chocolate Chip and Gluten Free Fudge Brownies

both pansThe board I serve on is having a Strategic Planning session on Saturday and I decided to make brownies for that mid-afternoon pick me up we will desperately need to keep us going to the end. As I know of at least one person on my board who is gluten intolerant, I am making two pans of brownies.

The first one is a one-bowl recipe that I found years ago. It is rich and chocolatey with chocolate in the batter and chips in the pan. It is my go-to brownie recipe.

The other is an adaption of a recipe I found on Bon Appetit. This one is quite chocolate, too, and I put whole pecans on top to help folks tell the difference.

With luck, these will both satisfy and keep engage everyone who snacks on them!

Double Chocolate Chip Brownies

2 cups semisweet chocolate morsels, divided
1/2 cup (1 stick) unsalted butter
3 large eggs
1 1/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
dash salt
1/2 cup chopped nuts, optional

Preheat oven to 350 degrees F. Butter a 13 x 9-inch baking pan.

Melt 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla extract, salt and baking soda. Stir in remaining morsels and nuts. Spread into prepared baking pan.

Bake for 20-22 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan before cutting into squares.


Gluten-Free Fudge Brownies

1 cup pecans, toasted and chopped (optional)
2 1/2 cups semisweet chocolate morsels, divided
1/2 cup (1 stick) unsalted butter
1⁄2 cup gluten free flour – I use rice flour as it is light for baking
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
4 large eggs
11⁄3 cups sugar
2 teaspoons vanilla extract

Preheat oven to 350° F. Butter a 13×9″ baking pan.

Melt 1 1/2 cup chocolate with butter in a a double boiler, stirring, until butter and chocolate are entirely melted and mixture is smooth. Let cool slightly.

Whisk flour, baking powder and salt in a small bowl. Using an electric mixer on medium-high speed, beat eggs, sugar, and vanilla in a large bowl until mixture is pale and thick, about 5 minutes. Reduce speed to low and add dry ingredients, mixing just to combine. Mix in chocolate mixture.

Fold in remaining chocolate and two-thirds of pecans. Scrape batter into prepared baking pan and sprinkle with remaining pecans. Bake brownie until puffed and top is cracked and looks dry and shiny, 30–35 minutes. Let cool completely before cutting into 2″ squares.


2 thoughts on “Double Chocolate Chip and Gluten Free Fudge Brownies

  1. Pingback: Mint Chocolate Gluten Free Brownies | Mouth Brothels

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