These brownies are perfect for a summer picnic or trip to the beach, lake or pool. They travel well and provide a perfect afternoon pick-me-up with the addition of espresso!
The secret to the fudginess is the use of molasses and storing them overnight in an airtight container.
Fudgy Gluten Free Brownies
1 2/3 cups granulated sugar
¾ cup unsalted butter (1 and ½ sticks or 12 tablespoons)
1 heaping tablespoon molasses
½ teaspoon salt
3 large eggs
2 teaspoons vanilla extract
1 1/3 cups Gluten Free Flour Mix or (2/3 cup brown rice flour, 1/3 cup potato starch, 1/3 cup oat flour*)
¾ cup cocoa powder
1 teaspoon instant espresso powder
1 teaspoon baking powder
½ teaspoon xanthan gum
Preheat oven to 350 degrees Fahrenheit. Grease and flour (or line with parchment) a 13 x 9 baking pan or 8 x 11 baking dish (at least 2 inches high).
In a medium bowl, mix the GF Flour Mix, cocoa powder, espresso powder, baking powder and xanthan gum until well combined. Set aside.
Melt the butter in a medium saucepan over low heat, add the sugar, molasses and salt and stir. Continue stirring over low heat just until the sugar begins to melt.
Remove from heat and let cool until cool enough to touch. Whisk the eggs into the butter/sugar mixture one at a time. Add the vanilla and stir until well combined and mixture falls off whisk in a ribbon.
Pour this butter/sugar/egg mixture into the dry mix and stir slowly until the whole mixture comes together. Transfer batter into prepared pan, smooth with spatula.
Bake for 15-20 minutes. Test with toothpick or sharp knife after 15 minutes, when it comes out clean it is done.
Let cool completely before removing from pan, cutting and storing. Store in an airtight container overnight before serving.
Makes 12-24 brownies depending on the size of the pan you use and the size of the cut brownies.
*If you can’t find oat flour that is labeled gluten free, just substitute another gluten free flour with a mild flavor profile you like for the oat flour (like buckwheat flour).