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
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Mariana Ramirez
[email protected]These brownies are a bit dry. I think I'll try adding some extra butter next time.
Pat Eyo
[email protected]I'm not a huge fan of gluten-free and dairy-free desserts, but these brownies were actually pretty good.
Scipion Scipion
[email protected]The recipe was easy to follow, but the brownies didn't turn out as fudgy as I expected.
Irfan Nafri
[email protected]These brownies are a bit too sweet for my taste, but they're still pretty good.
Piyal Sarkar
[email protected]I made these brownies for a party, and they were a huge hit. Everyone loved them.
SANYII SINTAYYOO
[email protected]These brownies are the perfect combination of fudgy and chewy. They're also super easy to make.
Omar Omar
[email protected]I'm so glad I found this recipe. These brownies are a lifesaver for my gluten-free and dairy-free friends.
Bipin Yadav
[email protected]These brownies are so rich and chocolatey. I could easily eat a whole pan of them.
Faiqa Shk
[email protected]I love the crackly top on these brownies. It adds a nice texture contrast to the fudgy interior.
Shiminyi Fobongo
[email protected]These brownies are so good, I can't believe they're gluten-free and dairy-free. They're a perfect dessert for any occasion.
Buddha Bahadur Khadka
[email protected]I was a bit skeptical about making gluten-free and dairy-free brownies, but I was pleasantly surprised. These brownies are delicious!
Smith ramsey
[email protected]The recipe was easy to follow, and the brownies turned out perfectly. I'm definitely making them again soon.
Esther Emma
[email protected]I've made these brownies several times now, and they're always a hit. My friends and family love them.
Shazia shafqat
[email protected]These brownies are amazing! They're so fudgy and chewy, with a perfect crackly top. I love that they're gluten-free and dairy-free, so I can enjoy them without feeling guilty.