Some days recipes are just buggers…
Take these One-Bowl Fudge Brownies as a prime example: I love experimenting in the kitchen but I often have to deal with crazy recipes-gone-very-wrong. I originally started re-doing my stand-by recipe, the Baker’s One-Bowl Brownies. I have used this recipe forever and it is a reliable stand-by for making basic brownies. But I quickly learned that simply re-making this recipe with gluten-free flour wasn’t going to cut it.
Here’s what happened:
- Batch 1: too little flour and too much oil, ended up as molten brownie batter which cooled into a solid fudge. Very odd and quite delicious, but still not brownies.
- Batch 2: too much flour and still too much oil – ended up being like a crumbly super-dense chocolate shortbread. Again, yummy but not what I was aiming for.
- Batch 3: this batch actually turned out perfect! I completely scrapped the idea of re-doing the Baker’s One-Bowl recipe and just went with my gut this time.
These brownies are easy to make (almost fool-proof!) and are nice and crispy on the outside and gooey on the inside. If you prefer cakey-type brownies, then you will have to look for another recipe: these are fudgy inside!
I used granulated cane sugar in this recipe to give it that nice crust on top that I love so much, but you can use granulated coconut sugar here instead with similar results. It will just have that richer taste similar to using brown sugar.
And since I hate wasting gluten-free flour, I made a small batch and baked it in a 6-inch round cake pan. You can double the recipe and bake it in a 9×9-inch baking dish if you want more brownies, but you may have to bake a bit longer.
- 1/4 cup oil of choice I used safflower oil
- 1/4 cup non-dairy milk of choice
- 1 teaspoon vanilla
- 1/2 cup unrefined cane sugar
- 1/4 cup ground flaxseed
- 1/4 cup cocoa powder
- 1/2 cup brown rice flour
- 1/4 teaspoon salt
- 1/4 cup allergy-friendly dark chocolate chips
- Pre-heat oven to 350 degrees F.
- Prepare a small 6-inch cake pan by lining the bottom with parchment paper and greasing or spraying oil on the sides of the pan. Set pan aside.
- In a large bowl, whisk together oil, non-dairy milk, vanilla, sugar, and ground flaxseed. Whisk in cocoa powder and salt.
- Stir in the brown rice flour until well mixed. This will form a very thick and sticky batter.
- Stir in the chocolate chips.
- Pour batter into the prepared pan and spread out the batter.
- Bake in the pre-heated oven for 25 minutes or so.
- Remove from the oven and allow to cool for at least 15 minutes before cutting and eating.
- If you prefer your brownies less gooey inside, then bake these a few minutes longer and let them cool completely before eating.