Gluten-Free Fudgy Brownies

Preparation:  15 min. Cooking: 35 min. Total: 50 min.
Recipe photo
  • 2 Cup sugar
  • 3/4 Cup unsweetened cocoa powder
  • 1/2 Cup cornstarch
  • 1/2 Cup sorghum flour
  • 2 Tbsp tapioca flour
  • 1/2 pinch xanthan gum
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 Cup butter
  • 4 eggs
  • 3 tsp vanilla extract
Preheat oven to 350 ℉. Mix sugar and cocoa powder in large bowl. Set aside. Mix cornstarch, sorghum flour, tapioca flour, all the xanthan gum, baking powder and salt in medium bowl. Set aside.

Microwave butter in large microwavable bowl on HIGH 2 minutes or until melted. Stir in cocoa mixture until well blended. Add eggs and vanilla; mix well. Gradually stir in flour mixture until well blended. Spread in foil-lined 9x13 inch baking pan sprayed with no stick cooking spray.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into bars.
Calories
180 Cal
Fat
9.3 g
Carbs
24 g
Protein
1.9 g
Fiber
1 g
Sugar
17 g
Cholesterol
56 mg
Sodium
120 mg


Nutrients

Fiber     1 g
Fat     9.3 g
Sugar     17 g
Carbs     24 g
Protein     1.9 g
Calories     180 Cal

Fats

Fat, Poly     0.5 g
Fat, Mono     2.6 g
Fat, Sat     5.5 g
Fat, Trans     0.1 g
Fat, Percent     46 %

Vitamins

Vitamin, K     1.1 mcg     1 %
Vitamin, A     290 IU     9.7 %
Vitamin, B12     0.1 mcg     3.9 %
Niacin     0.2 mg     1 %
Riboflavin     0.1 mg     4.5 %
Vitamin, C     0 mg     0 %
Vitamin, D     8.8 IU     1.5 %
Vitamin, B6     0 mg     1.9 %
Vitamin, E     0.3 mg     2.2 %
Panto, Acid     0.2 mg     3 %
Choline     22 mg     3.9 %
Thiamin     0 mg     1 %

Minerals

Calcium     21 mcg     2.1 %
Phosphorus     52 mg     7.5 %
Magnesium     16 mg     3.9 %
Copper     0.1 mcg     12 %
Fluoride     0.9 mcg     23 %
Zinc     0.3 mg     2.9 %
Cholesterol     56 mg     0.1 %
Sodium     120 mg     7.7 %
Selenium     3.4 mcg     6.3 %
Manganese     0.2 mg     2.2 %
Potassium     61 mg     1.3 %
Iron     0.5 mg     6.7 %