When I could still eat gluten, I often made scratch brownies for potlucks and parties. Since I prefer a fudgy, not cakey brownie, I always under-baked the recipe just slightly so the center would be very moist and fudgy.
This recipe makes SUPER fudgy brownies (so fudgy in fact, that when the brownies are finished baking, the toothpick inserted in the center of the pan won’t come out clean, like with most cakes. If the toothpick does come out clean, chances are high that you have over-baked the brownies!)
- Brownie Batter
- 1 cup unsweetened cocoa powder
- 1/4 cup potato starch (not potato flour)
- 1/4 cup tapioca flour
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 2 eggs
- 1/3 cup vegetable oil
- 1/4 cup water
- 1 tablespoon vanilla extract
- Preheat oven to 350 degrees. Spray or oil an 8-inch square baking pan and then line with parchment paper so the ends extend up over the top of the pan. Lightly oil the parchment paper.
- In a large bowl, combine the cocoa powder, potato starch, tapioca flour, sugar and salt. Whisk in the eggs, oil, water and vanilla extract. Stir until well combined and uniform in texture.
- Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the brownies comes out almost clean, 40 to 50 minutes. Let the brownies cool completely in the pan and then refrigerate in the pan for 1 hour. Using the ends of the parchment paper, lift the brownies out of the pan and cut into squares.
- You can add 1/3 cup of warm peanut butter in dollops to the batter (pictured). Swirl in at the last minute before baking for a rich twist.