Gluten Free Fudge Brownies Using Everyday Ingredients:


9 oz. gluten-free semi-sweet chocolate chips (Nestle’s or Enjoy Mini Chips for dairy-free)
6 Tablespoons unsalted butter (or Earth Balance Spread for dairy-free), cut into pieces
1/2 cup cornstarch (or potato starch)
1/4 cup gluten-free Dutch processed unsweetened cocoa powder (Hershey’s, Ghirardelli)
1/4 teaspoon salt (omit if you use salted butter)
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 to 7/8 cup chopped walnuts (optional)


Oil an 8-inch square baking pan. If you wish to cut pretty slices that will not break, line pan with parchment paper after oiling, leaving an overhang on at least two sides; and set it aside.

  1. Whisk cornstarch, cocoa, and salt; and set aside.
  2. In a heat-proof bowl, large enough to eventually fit all ingredients, over a pan of simmering water, melt butter and chocolate and whisk together.
  3. Remove from heat and whisk in sugar and vanilla.
  4. Whisk in one egg at a time until thoroughly combined and mixture is smooth (no sugar granules showing).
  5. Add cornstarch mixture and stir or whisk until combined.
  6. Fold the nuts into the batter. Pour batter into the prepared pan and evenly distribute.
  7. Bake for about 35 minutes or until a toothpick inserted into the center comes out almost clean. (If your oven bakes uneven, turn pan around halfway through baking.)
  8. Transfer pan to a wire rack to cool.
  9. Once baked, transfer brownies to a serving plate using the overhung parchment paper; and cut into squares; or cut in pan and serve. If using a metal pan, use a plastic to knife to cut them to prevent scratches

This recipe is taken from: © Carla’s Gluten Free Recipe Box

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