King Arthur GF Brownies

  Most baked goods that are Gluten Free are tasteless, dry and crumbly. I have been trying some recipes to see if I can  find one that is not too expensive to make and worth the time and money it costs. Since I seem to have a craving for Chocolate right now, I tried this recipe for brownies from King Arthur flour. 
 I have found that recipes from companies that make the product are usually good. After all they want to sell that product. I have used their Measure for Measure with some success, but it is not cheap and I can’t find locally. 
 Their All purpose Gluten Free flour is less expensive and both of the grocery stores here carry it. That is what is used in this recipe and while I might not know how long they would keep as when my daughter and grandkids stopped most of them walked out the door and I will eat what I have left in a few days. They recommend wrapping them in plastic wrap to keep better.
 They are rich and chocolatey and really don’t need frosting. Would be good as a desert with ice cream or whipped cream or just plain with a cup of coffee for coffee time. I baked mine in my counter top convection oven and baked about 10 minutes longer at 325° instead of 350°.

Gluten Free Brownies
YIELD 16 brownies
1 1/2 cups sugar 
1/2 cup unsalted butter
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup (2 1/2 ounces) baking cocoa 
3 large eggs
3/4 cup King Arthur Gluten-Free Flour 
1 teaspoon baking powder
1 cup chocolate chips, optional
1 cup chopped nuts, optional
 Preheat the oven to 350°F. Grease an 8" square pan or 9" round pan; either should be at least 2" deep.
 Place the sugar, butter, and salt in a microwave-safe bowl or saucepan. Heat over medium heat, stirring with a heatproof spatula until the butter melts and the mixture lightens in color. This step helps melt the sugar, which will give the brownies a shiny crust.
 If you've heated the sugar and butter in a saucepan, transfer the mixture to a bowl; otherwise, just leave the hot ingredients right in their microwave-safe bowl. Blend in the vanilla and cocoa, then add the eggs and mix until shiny.
 Blend in the flour blend and the baking powder. Stir in the chips and/or nuts, if you're using them.
 Pour the batter into the prepared pan, spreading it to the edges.
 Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean or nearly so, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester.
 Remove from the oven and cool for about 15 minutes before cutting. Once the brownies are cool, cover tightly with plastic.
 Yield: 16 brownies.

For easiest slicing, wait at least 15 minutes before serving. And for prettiest (crumb-free) servings, wait till brownies are completely cool before cutting.


  1. Hubby is home due to weather in area he is working is snowing and icy mix. So, brownies or some kind of goodie might be in order today.
    Happy Monday.

    1. JR, I think you are right he needs some kind of treat today. I hate that kind of weather. The Icy Mix!


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