I'm sharing my famous GF brownie recipe that we used to sell at our Cafe's in Melbourne! These brownies can also be made Dairy Free by simply using DF spread instead of the butter. The recipe comes from my cookbook Always Delicious Low-FODMAP Kitchen. The brownies are rich, chocolatey, and have a perfectly firm texture when baked. The combination of melted butter, caster sugar, and cocoa powder creates a luscious batter that bakes into a...
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Preheat oven to 160C (325F).
Melt butter in a pan or microwave and add it to the caster sugar. Beat together until the sugar has dissolved.
Add in the vanilla extract and eggs, 2 at a time, mixing well after each addition.
Add the GF plain flour, cocoa powder, and Xanthan gum to the mixture and mix until fully combined.
Pour the batter into a lined 13 Ć 9 inch pan and bake for 40-45 minutes or until the center of the brownie is firm to the touch.
For a dairy-free version, substitute the butter with a DF spread.
Ensure the sugar is fully dissolved into the melted butter for a smoother batter.
Use a toothpick to check doneness; it should come out with a few moist crumbs but not wet batter.
Can I make these brownies dairy-free?
Yes, simply substitute the butter with a dairy-free spread.
What size pan should I use?
Use a 13 Ć 9 inch pan for this recipe.
How do I know when the brownies are done?
The center of the brownies should feel firm to the touch, and a toothpick inserted should come out with a few moist crumbs.
Can I use regular flour instead of GF flour?
This recipe is specifically designed for GF flour, so substituting with regular flour may affect the texture and consistency.
What is the purpose of Xanthan gum in this recipe?
Xanthan gum helps to bind the ingredients and provides structure to the brownies, which is especially important in gluten-free baking.
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