Gluten-Free Brownies

By lihui

12 Person

60 Minutes

0 Calories

If you're a lover of Hazelnut spread, you'll love this pairing. If you're allergic or just not a fan of nuts, feel free to skip it—the brownie will taste just as good. There are no alternative flours in this gluten-free recipe. I was tired of tasting the graininess caused by almond and rice flours and wanted a simple brownie recipe that really pumped up the chocolate levels—and this one is it. Using two different types of cocoa makes a more balanced brownie. The natural cocoa and vanilla extract produce a nostalgic brownie flavor profile while the dutch-process cocoa deepens the espresso-like hint in every bite. It's both familiar and elevated at the same time. P.S. It's really important to let the cocoa bloom with the hot oil to yield the best cocoa flavor, so don't skip waiting on those 10 minutes!

Ingredients

1/4 cup Chopped hazelnuts (optional)
1 tsp. Pure vanilla extract
1 2/3 cups Granulated sugar
5 Large egg whites
1/4 tsp. Baking powder
1 tsp. Kosher salt
1 1/2 cups Natural cocoa
3/4 cup Dutch process cocoa
3/4 cup Grapeseed oil

Method

01

Preheat oven to 325℉. Grease a 9”-x-9” baking pan with cooking spray, line with parchment, then grease with cooking spray again.
02

In a large mixing bowl, whisk together cocoas. In a small pot over medium heat, heat oil to 240°, about 2 minutes. Pour hot oil over cocoa and mix to combine fully until no dry spots remain, then let sit for 10 minutes.
03

To cocoa bowl, add salt, baking powder, and egg whites. Using a hand mixer, beat until mixture is fully incorporated and large crumbles form. Add sugar and vanilla and continue beating until mixture becomes completely smooth, lightened, and glossy.
04

Transfer batter into prepared pan and smooth top, then sprinkle with chopped hazelnuts, if using.
05

Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 30 minutes.
06

Let cool completely before cutting into squares.

Related Tags

Gluten-Free Brownies

4.5

( By lihui )

01 Information

Grade easy
Serving 12 servings
Prep Time 10 Mins
Cook Time 50 Mins
Total Time 60 Mins

02 Ingredients

1/4 cup Chopped hazelnuts (optional)

1 tsp. Pure vanilla extract

1 2/3 cups Granulated sugar

5 Large egg whites

1/4 tsp. Baking powder

1 tsp. Kosher salt

1 1/2 cups Natural cocoa

3/4 cup Dutch process cocoa

3/4 cup Grapeseed oil

03 Method

Step 1

Preheat oven to 325℉. Grease a 9”-x-9” baking pan with cooking spray, line with parchment, then grease with cooking spray again.

Step 2

In a large mixing bowl, whisk together cocoas. In a small pot over medium heat, heat oil to 240°, about 2 minutes. Pour hot oil over cocoa and mix to combine fully until no dry spots remain, then let sit for 10 minutes.

Step 3

To cocoa bowl, add salt, baking powder, and egg whites. Using a hand mixer, beat until mixture is fully incorporated and large crumbles form. Add sugar and vanilla and continue beating until mixture becomes completely smooth, lightened, and glossy.

Step 4

Transfer batter into prepared pan and smooth top, then sprinkle with chopped hazelnuts, if using.

Step 5

Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 30 minutes.

Step 6

Let cool completely before cutting into squares.

04 Author