GF Fudge Brownies Sean M Puckett 10/15 '18

By request!

Dry Ingredients

  • 1/2 C sorghum flour
  • 1/2 C brown rice flour
  • 1 Tbs tapioca starch
  • 1/2 C cocoa (be generous)
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • Optional mixins up to 1/4 cup: choc chips, nuts, etc

Wet Ingredients

  • 5 Tbs butter, melted (86 grams)
  • 1 & 1/4 C granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp cold espresso (or 1 tsp instant coffee in 1 tsp water)

Instructions 

  1. Preheat oven to 350F; lightly grease a 9" baking pan
  2. Mix dry ingredients in one bowl
  3. Mix wet ingredients in another bowl
  4. Fold wet ingredients into dry, only until combined
  5. Turn into baking pan
  6. Bake 25-35 min, until toothpick in the center comes out clean
  7. Cool on rack under a cloth, don't cut until room temp.
  8. Keep covered in the fridge, if any survive the day.

Notes

The vanilla and coffee flavours make these extra yummy. Also mad wack chocolatey. They don't need frosting, but you could drizzle a little melted chocolate (melt 1/4 C chips in microwave, e.g.) on top once they're cut up. I've been using a 9" round springform pan; you get less of that yummy brownie "edge" but it's easier to cut them up when you can take the sides off.

NB recipe was modified by my partner from an Alice Medrich non-GF original. 

MORE
10/15 '18 8 Comments

This comment has been deleted.

You're welcome. One thing I really like about this recipe is that it is comparatively inexpensive. Rice flour and tapioca starch are cheap and while sorghum is a few bucks a pound there's just a half cup per batch. The rest is just staples. (Also, no bean flour, unlike some of those GF substitute flours, so no outrageous farts. omg.)

I hope you (and he) enjoy them!
Sean M Puckett
Oh, that's funny! I actually LIKE the bean flours (in moderation).
Anne Mollo

This comment has been deleted.

"Beans beans, they're good for your heart..."

(I am 12.)
Jill "xtingu" Knapp
We had a local brand that put out a canned mix of beans called 12 Bean Symphony, subtitled, "eat and music will come." It had cartoon beans on the label, playing big band instruments. Lots of brass.
Sean M Puckett
You and your mixins. You and your topping.

Any recipe with all rice flour, especially brown rice flour, is too gritty. Sorghum adds loft and a touch of sweetness.
There's no point in using a tasty starch like arrowroot in these, though arrowroot starch is excellent in more delicately flavoured baked goods to provide the structure GF non-mix flours don't have. I have always tried to avoid guar and xanthan gums (common in commercial baked GF food and some GF flour mixes) in baking due to their weird texture effects.
Dawn Keenan
This looks yummy. I wonder if it'll work with the Earth balance baking margarine.

Re: beans, ymmv, but black beans are notably low in FODMAPs as beans go. Which could make them a better bet than others for those who are fluent in flatulent.
Thomas Boutell