HOW TO MAKE FUDGY GLUTEN-FREE BROWNIES

This recipe makes a 9-by-13-inch pan of fudgy, gluten-free brownies with a thin, crackled top. Since no baking soda or baking powder is present, the brownies get a slight lift from creaming the butter and sugar. However, this lift is really slight, and although the brownies will puff up in the oven, they sink down to a dense, fudgy texture as they cool.

INGREDIENTS

-Dry Ingredients

1 cup white rice flour
1/2 cup cornstarch
1/2 cup cocoa powder (either Dutch-process or natural)
1/2 teaspoon salt
1/4 teaspoon xanthan gum

-Wet Ingredients

2 cups granulated sugar
1 cup (2 sticks) butter, softened
4 large eggs
2 teaspoons vanilla extract
1 cup chocolate chips, optional
Gluten-free cooking spray

INSTRUCTIONS

Preheat oven to 325 degrees F. Lightly spray a 9 x 13-inch baking dish with gluten-free cooking spray.
In a medium mixing bowl, whisk together dry ingredients. Set aside.
In a large mixing bowl, cream together butter and sugar. (Use
medium-high speed with a handheld mixer or medium speed with a stand
mixer.)
Add eggs. Mix until combined. Reduce mixer speed to medium. Add dry ingredients and vanilla
extract. (Add chocolate chips if using.) Mix until a batter forms. Spread batter into prepared pan.
Bake for 35 to 40 minutes. A cake tester inserted into the center of the brownies should come out clean or with just a few moist crumbs clinging to it. Remove pan from the oven and place on a wire rack to cool. When cool, cut into squares.