Gluten Free Brownies So Fudgy You Won't Believe They're GF!

If you're looking for an incredibly rich, fudgy, gluten-free brownie, then check these out. These brownies are soft, chewy, deeply chocolatey, and topped with a silky chocolate ganache that makes them taste extra special. And I've got three simple hacks to share with you. One for getting the best brownie texture, one for knowing exactly when they're done so they stay moist and fudgy, and one for making a smooth, glossy ganache that spreads beautifully. These are easy to make but they taste like a delicious decadent dessert. I'm going to start off here by preparing my pan. I'm using a 9 by 13 inch pan and I'm going to line it with some parchment paper. Let it hang over a couple of inches on each side so you have something to lift out the brownies with. It makes it really easy to get them out of the pan. I'm going to rub some butter on the two sides that don't have parchment paper covering them. And then I found it much easier to take the parchment paper out and then rub the rest of the paper with butter. Then we'll place the paper back into the pan until we're ready to fill it. Now I'm using Ghirardelli semi-sweet chocolate chips here and I'm going to use eight ounces. I chopped them up a little bit just to make it easier to melt them in the microwave. I'm going to add a cup of grass-fed butter to a bowl and then I'm going to add the chocolate chips on top. Place this in the microwave for 30 seconds and then we'll stir it and we'll continue in 20 second intervals until it's melted and completely smooth. Once melted and smooth let it cool for five minutes. Next I'm going to pour in one and a quarter cups of granulated sugar. I'll blend that in and then we'll add the brown sugar. Now for the brown sugar I'm using a half a cup of light brown sugar that's been packed. So go ahead and break it up with your hands a little bit and then sprinkle it in and mix it up good. Now it's time to add our eggs. Now going to add four all together but we're going to add them one at a time so keep whisking until it's fully incorporated and you can't see it anymore it disappears here goes our second egg and don't forget you can get the written recipe below the video in the description area now that i'm on to my fourth egg you're going to notice a difference in consistency this batter is starting to get thick while i'm mixing this up i have time to tell you chef joke number one what does a brownie put on his bed cookie sheet after those eggs are mixed in we're going to add two teaspoons of real vanilla extract and then you want to mix that in now we're ready to work on the dry ingredients so i'm using Bob's Red Mill one-to-one baking flour and i'm using three quarters of a cup and to that i'm adding one half a cup of unsweetened cocoa powder i like to use Ghirardelli go ahead and whisk that together so hack number one is all about texture now we whisk the eggs in really well but once the flour and the cocoa go in we we have to switch to a spatula and fold it just until everything is combined and this helps to keep the brownies soft rich chewy and fudgy instead of heavy or gummy so just keep folding it just like this nice and slow until it's just incorporated this will take about a minute or so to do once all the flour is incorporated we're going to add more chocolate chips yes i said more that's about a cup more and i'll give this a couple more folds not too much now you don't want to over mix oh and don't forget to preheat your oven to 350 degrees fahrenheit all right it's time to get this in its pan all right we've got everything lined up i'll just pour it in and hope that it all lands properly doesn't this look good already i mean if you are a fan of chocolate this is going to be a hit let me tell you if you haven't subscribed to my channel yet go ahead and click that subscribe button i do a lot of gluten-free recipes along with a lot of healthy ones i'm going to place the brownies in the oven at 350 degrees for about 25 to 30 minutes and now we're going to talk about our little hack number two brownies out after about 35 minutes where the toothpick is just got a few crumbs on it while the brownies are cooling I'm heating up a half a cup of heavy cream in a little saucepan here and I don't want to bring it to a boil but I want there to be some bubbles around the edges of the cream. While the cream's getting hot I'm going to chop up a half a cup of semi-sweet chocolate chips. Nice and fine so they melt really easily. I'm going to pour the cream onto the chocolate chips and we're going to let it sit. We're not going to touch it for two minutes. Then I'm going to slowly whisk from the center outward until I have a smooth glossy chocolate mixture. Now I'll add two tablespoons of softened butter and a half a teaspoon of vanilla extract and we'll just mix that until it's completely incorporated. You want it to be nice and smooth like this. Now I'm going to do two things at once. I'm going to drizzle this ganache right over the brownies nice and evenly and thinly and I'm going to tell you a joke. What do you call stolen cocoa? Hot chocolate! Now we need to let this cool for 30 minutes before we cut it up. Now let me show you how easy it is to get this out of the pan. First take a knife and go around the edges where the parchment paper isn't. Then grab the parchment paper and lift it right out. It should come out nice and easy. Take a big knife and just make a nice little slice and then you can cut pieces any size you want. Now look at this brownie. It is a brownie with everything you would ever want. It's chocolatey, definitely chocolatey. It's quite rich too i'll say but man is it satisfying you've got to try this let me know down in the comments who's brave enough to try this all right i want to hear from you all it takes is one bite i tell you it is so good you're going to want to eat the whole thing and when i make this i have to give it away otherwise i will if you're looking for more chocolate recipes you've got to check this one out this is my dream cake click the link on the screen and it'll take you right to the recipe got a hint for you this one is a 9.8 out of 10 check it out thanks for watching