I can’t believe I don’t have a brownie recipe on here yet! We have brownies in our house pretty regularly but that’s because I found a box, yes, a box, of gluten-free brownies that I haven’t been able to beat yet. It’s a little like box cake mix – the texture and flavor is so difficult to recreate at home that a lot of people don’t even try – including me.
My biggest thing is that I LOVE that crinkly top on brownies. It adds that little extra feature that takes it over the top. Little did I realize that it’s mostly technique in achieving that crispy layer and not some secret commercial ingredient that I don’t have.
I was initially told that as long as you have chocolate chips in the recipe that you would get a beautiful, crisp, shiny layer on top of the brownies. Well, that might be true with wheat brownies but it was not the case with gluten-free brownies.
I have endlessly tested this recipe with different ingredients and techniques. It took me nearly a week and 7 different tries to get the PERFECT gluten-free brownies. I mean, these things are freakin’ amazing. I’m so done with the box stuff.
One thing I am going to do is mix up a few batches of the dry part of this recipe to have on hand because, let’s be honest, if I can cut down on measuring out all the ingredients, I’m going to. That’s another benefit of box mixes. It’s so much easier to throw these together when I have a jar in the cupboard ready to go. The benefit of making them yourselves is that you get to choose the quality of ingredients.
This recipe is for a 9”x9” baking dish. I’ve found if I make them in the 9”x13” dish we just eat wayyyy too many brownies. But, feel free to double the recipe if you’re taking them to a party or dinner.
[tasty-recipe id=”4300″]