Best 3 Gluten Free Dairy Free Chewy Brownies Crackly Tops Recipes
Indulge your sweet cravings with these delectable gluten-free and dairy-free chewy brownies, featuring a delightful crackly top that adds a touch of textural contrast to their moist and fudgy interiors. Our collection of recipes caters to various dietary preferences and restrictions, offering options for vegan, paleo, and keto enthusiasts. Whether you're a seasoned baker or a novice in the kitchen, we've got you covered with our easy-to-follow instructions and a range of ingredient choices to suit your dietary needs. So, get ready to embark on a delightful baking journey and satisfy your taste buds with these irresistible gluten-free and dairy-free brownies.
Check out the recipes below so you can choose the best recipe for yourself!
ULTIMATE GLUTEN-FREE BROWNIES
These ultimate gluten-free brownies have variations for small-batch, medium-batch, and full-batch using any pan you have. With both cocoa powder and melted chocolate, they're extra chewy and rich with crisp edges. These gluten-free brownies can be made using almond flour and browned butter, or can also be made nut-free and/or dairy-free.
Provided by Sarah Menanix
Categories Brownies & Bars
Time 1h2m
Number Of Ingredients 36
Steps:
- Select the size batch and pan you're using from below. Preheat oven to 350°F and line the pan you're using with parchment paper.
- Sift together the cocoa powder, superfine blanched almond flour (or buckwheat flour for a nut-free version), sweet rice flour, espresso powder, salt, and baking soda. Set aside.
- Place half of the chocolate chips (or chopped chocolate) in a medium to large mixing bowl. Brown the butter in a small saucepan over medium heat, cooking until the butter foams and browns, but does not burn. Pour the browned butter over the chocolate chips into the mixing bowl. Let sit for 2-3 minutes then stir to melt the chocolate.
- Whisk in the light and dark brown sugars and vanilla.
- Whisk in the egg and mix well. Mixing the egg in well at this step will help create crackly tops.
- Whisk in the dry ingredients.
- Dump the brownie batter into the prepared pan, pressing it into an even layer. Sprinkle remaining chocolate chips over the top and bake according to the pan size (see notes), until just set. When in doubt, best to err on the side of under-baking than over baking.
- Let cool for at least 30 minutes in the pan before slicing and serving.
GLUTEN-FREE DAIRY-FREE BROWNIES
This is a good brownie recipe for celiacs and or lactose-intolerant folks. It can always be tweaked.
Provided by joek
Categories Desserts Cookies Brownie Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat chocolate with canola oil in a large glass bowl in a microwave oven in 30 second increments, stirring between each round of heating, until completely melted, 2 to 3 minutes.
- Stir eggs and coffee granules into the melted chocolate. Sift sugar, cocoa powder, flour, and baking soda together into a bowl; add to chocolate mixture and stir to incorporate fully. Pour coffee liqueur and vanilla extract into the mixture; stir.
- Pour brownie batter into an 8-inch square baking dish.
- Bake in preheated oven until beginning to dry along the edges, 20 to 25 minutes.
Nutrition Facts : Calories 293.6 calories, Carbohydrate 32.4 g, Cholesterol 46.5 mg, Fat 21.5 g, Fiber 5.3 g, Protein 4.4 g, SaturatedFat 8.6 g, Sodium 38.1 mg, Sugar 13.4 g
GLUTEN FREE, DAIRY FREE, CHEWY BROWNIES (CRACKLY TOPS)
The key to chewy brownies is the ratio of saturated to unsaturated fat. I use lard in this recipe to make them dairy free. Lard is also cheaper than butter in my area. The key to the crackly tops is creaming the lard & powdered sugar, and then beating thoroughly after the eggs and oil are added. The powdered sugar is to ensure that the sugar fully melts in the oven and it being creamed and whipped makes the top bake like a meringue and end up shiny and crackly. I also keep them simple with really basic gluten free flours, so you don't have to buy any expensive blends. You can use whatever plain gluten free flour your have on hand (white rice flour, brown rice flour, sorghum flour, etc). You can also use whatever starch you have on hand (corn starch, tapioca starch, arrowroot starch, etc), and whatever neutral tasting oil you have on hand. This recipe also uses cocoa powder to save cost.
Provided by threehappypenguins
Categories Dessert
Time 35m
Yield 24 brownies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and grease a 9x12 pan, or 24 muffin tins, or 48 mini muffin tins.
- Sift together the dry ingredients: rice flour, starch, cocoa powder, xanthan gum, and salt. Set aside.
- In another bowl, cream the lard, 2 tbsp water, powdered sugar, and ONE egg together for 5-6 minutes until looks like a soft, shiny, whipped frosting. I use a KitchenAid Stand Mixer setting it to around 6.
- Add the rest of the eggs (there will be three of them), one at a time until each is blended in, and the vanilla extract. Then turn up the mixer (KitchenAid on about speed 8), or use some serious elbow grease with a whisk, slowly pour the oil into the mixture (kind of like you're making mayonnaise; though it won't look or feel like mayo). At first, after you add all the eggs, it will look kind of worrisome, like tiny curdles and you've ruined it. Don't worry! Keep mixing! The purpose of this stage is to introduce as many bubbles as possible, whipping it so that it will have the glossy, shiny, crackly top. Mix for about 5 minutes.
- Finally, BY HAND (no mixer), add the flour mixture to the wet ingredients until combined. Be careful not to over mix after you add the flour. This is to ensure that your brownies will be chewy and not cake-like.
- Add the mixture to your pan of choice. If using a 9x12 pan, bake for 25 to 30 minutes. If using muffin tins, about 20 minutes, and mini muffin tins, about 15 minutes. Always check at an early time to ensure they don't overbake. Overbaked brownies are more cake-like. If you want chewy brownies, be sure not to bake too long.
- Let cool, and then serve.
Nutrition Facts : Calories 188.2, Fat 11, SaturatedFat 2.6, Cholesterol 33.7, Sodium 61.6, Carbohydrate 22.3, Fiber 1.3, Sugar 14.8, Protein 2
Tips:
- Prepare ingredients: Before you start, make sure all your ingredients are measured and ready to go. This will help you avoid any scrambling or forgetting anything in the middle of the recipe.
- Use a quality cocoa powder: The type of cocoa powder you use will make a big difference in the taste of your brownies. Look for a high-quality cocoa powder that is dark and has a rich flavor.
- Don't overcook: Brownies are best when they are slightly undercooked. The center should be a little gooey. If you overcook them, they will be dry and crumbly.
- Cool completely before cutting: Let the brownies cool completely before you cut them. This will help them hold their shape and prevent them from crumbling.
Conclusion:
Gluten-free and dairy-free brownies can be just as delicious as traditional brownies. With a few simple substitutions, you can enjoy this classic dessert without sacrificing flavor. These chewy brownies with crackly tops are a perfect example of how delicious gluten-free and dairy-free baking can be. So next time you're craving a brownie, don't be afraid to give this recipe a try.
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