Last year my family tried making gluten-free recipes for a while. I must say most were a miss. The baked goods tended to turn out dry, crumbly, or in some way not as appealing as our regular recipes. Since there is a shortage of flour in my area right now, I thought I would re-visit the gluten-free options as I still have some other types of flour in my pantry.
I searched for dessert recipes using brown rice flour, as this is one of the types I had on hand. I came across a recipe for ‘Fabulously Fudgy Gluten-Free Chocolate Brownies’. The recipe received good reviews, I had all the ingredients, so I gave them a try. They were really very good. Not dry or crumbly! I did not tell the family that they were gluten-free until afterwards. They all liked them! Hurray!
Did I follow the recipe exactly? Well….pretty much. I used tapioca flour instead of tapioca starch. Is there a difference? Not sure…but that is what I had and it seemed to work. I used the 1 cup of chocolate chips as suggested would work. I also used less vanilla extract. The recipe called for 1 Tablespoon of vanilla! That seemed excessive. Maybe a typo? In any case, I only used 1 teaspoon of vanilla.
Here is the link to the recipe for Fabulously Fudgy Gluten-Free Chocolate Brownies: https://www.adayinthekitchen.com/chocolate-brownies/
As always, Happy Baking!
P.S.—I think Chickpea Whipped Cream might be a very good topping to these brownies! (see my earlier post for the recipe)