Gluten-Free Fudge Brownies
Just what we want a gluten-free brownie to be: rich and super fudgy. Beating the eggs and sugar for a long time incorporates air into the batter, making for a crackly crust when baked.
Yield
24
Ingredients
1 cup pecans (optional)
1½ pounds semisweet chocolate, divided
6 tablespoons unsalted butter
½ cup King Arthur Flour gluten free multi-purpose flour
½ teaspoon baking powder
½ teaspoon salt
4 large eggs
1⅓ cups sugar
2 teaspoons vanilla extract
Instructions
Step 1
Preheat oven to 350°. Line a 13x9" baking pan with parchment paper, leaving a generous overhang on all sides. Toast pecans on a rimmed baking sheet, stirring occasionally, until slightly darkened and fragrant, 8–10 minutes. Let cool; chop.
Step 2
Chop 1 pound chocolate and heat with butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until butter and chocolate are melted and mixture is smooth. Let cool slightly.
Step 3
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, 6–8 minutes. Reduce speed to low and add dry ingredients, mixing just to combine. Mix in chocolate mixture.
Step 4
Chop remaining chocolate. Using a wooden spoon or rubber spatula, fold in chopped 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 before cutting into 2" squares.
Step 5
DO AHEAD: Brownies can be made 5 days ahead. Store tightly wrapped at room temperature.
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