Fudgy brownies reminiscent of Krackel chocolate bars, dense and rich, the perfect gluten free treat!
If you read through the ingredients for this brownie recipe, you might hardly believe that these turn into the most delicious and chocolatey brownies. There is amazingly no flour, making them gluten free. Instead, a mixture of quinoa and rice is boiled and then blended with the other ingredients. Believe me: If you don’t tell anyone, no one would know! The quinoa keeps the brownies light and moist, while the rice ensures that the batter will bind together. These gluten free fudgy brownies are a dream, sort of a cross between fudge and brownies, actually! They are perfectly sweetened with pure maple syrup. They are easy to throw together and bake. They’re wonderful for holiday gatherings or for solitary movie marathons on the couch. They make quite the pair with a mug of hot tea or coffee. …Need I go on listing attributes for these brownies? I can, but whip up a batch for yourself and you can join me! 🙂
Let’s go through the ingredients:
Quinoa - Can use tri-color or white
Rice - Plain ol’ white rice from your pantry is all you need!
Cocoa Powder - Unsweetened. I love Ghirardelli’s brand.
Baking Soda - Leavener.
Salt - Always, just a pinch!
Eggs - Binds brownies and keeps moist.
Peanut Butter - Use natural, runny, smooth peanut butter. My favorite brand of all time is Smuckers! Can sub with other nut or seed butter, such as sunflower butter. You only use two tablespoons, so it moistens more than flavors.
Pure Maple Syrup - Use the pure stuff, not pancake syrup 🙂
Applesauce - Helps moisten as well as bind the crumb.
Coconut Oil - Moistens, binds, and flavors! Melt and slightly cool, so it doesn’t re-solidify. You can sub with another neutral oil, such as avocado oil. Melt first, then measure.
Vanilla - For flavor, obviously!
Chocolate Chips - Use whatever your favorite chocolate chip is, or chop up a chocolate bar in chunks. If you want your product to be gluten free, dairy free, and/or vegan, ensure you use a chocolate variety that is in keeping with your dietary preferences.
If you’re like me, you can’t get enough of fudgy chocolate baked goods that are relatively wholesome but just sweet enough! Check out these: Gluten Free Double Chocolate Muffins!
GLUTEN FREE FUDGY BROWNIES (GF, DF, SD, VG)
Yield: 1 8x8 square
What You'll Need:
¼ cup dry quinoa
¼ cup dry white rice
½ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon fine salt
2 eggs
2 generous tablespoons natural, runny peanut butter
¼ cup pure maple syrup
⅓ cup unsweetened applesauce
¼ cup liquid coconut oil
½ tablespoon pure vanilla extract
½ cup chocolate chips or chocolate chunks of choosing
FOR GLAZE, optional:
Combine ¼ cup powder sugar with 2 tablespoons of milk or non-dairy milk alternative. Add 2-3 drops of peppermint or almond extract. Whisk until completely smooth.
How To Make it
1. Bring the dry quinoa and dry rice up to a boil with 1 1⁄2 cups of water. Then turn the heat down to medium-low and simmer until the water is absorbed, about 20-25 minutes. Allow the grains to cool partially. Preheat the oven to 350.
2. Add the cooked quinoa and rice mixture to the bowl of a large food processor or blender along with all the other ingredients, except the chocolate chips. Blend together until a batter forms, scraping down the sides as necessary.
3. Add the chocolate chips and pulse until incorporated. The chocolate chips or chunks are small enough they will partially melt as the brownies bake and help the crumb turn out perfectly fudgy.
4. Pour the batter into an 8x8 square baking dish, and spread it out evenly. Bake until the crumb is set, and a toothpick comes out mostly clean, about 30-35 minutes.
5. Let cool. Drizzle with peppermint or almond flavored glaze, if desired! 🙂 Keep leftovers refrigerated for up to one week, or freeze individual squares.
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Abby
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