Gluten Free Chocolate Truffle Brownies

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Description

I have many recipes for brownies but these are the first successful gluten free chocolate truffle brownies I made. They are made with quinoa flour and are a delicious basic brownie recipe. The kind everyone should have.

Since quinoa is so popular and sometimes referred to as a super food, I suggest you share recipes like this with anyone you know who bakes. Obviously you would need to buy quinoa flour to make these but In this day and age all bakers should have a few recipes that are gluten free.

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Sharing is Caring

I take brownies to school meetings, work meetings or Pot Luck dinners and I send them to teachers, neighbours and friends. I give them as a thank you or just a nice surprise. Whether I deliver them in little cellophane bags with pretty ribbon or pile them on a tray topped with m&m’s (gluten free!) everyone loves them.

Everyday to Gourmet – Chocolate Truffle Brownies

I enjoy making brownies look like a magazine photo but for everyday you can simply cut them in the pan. When a gourmet presentation is called for follow the tips in the recipe notes to cut them perfectly. Then use your imagination to present these gluten free chocolate truffle brownies in your own style.

  • •Add white chocolate chunks and bake in a heart shaped pan. Drizzle with melted white chocolate.
  • •Add chopped chocolate-covered coffee beans. Top each square with a single chocolate-covered coffee bean.
  • •Drizzle with melted white chocolate in one direction and melted dark chocolate in the opposite direction. Cut into tiny squares or triangles.
  • •Baked in a round pan with a removable bottom. Serve whole on a pedestal tray topped with whipped cream and fresh berries.
  • •Cut in half and fill with ice cream for a stunning Ice Cream Cake.
Raspberry Brownie Ice Cream Cake

Raspberry Brownie Ice Cream Cake -photo Jim Little

 

Get The Tools

Every kitchen needs a few tools and two square baking pans is the most basic tool. You can bake so many things with just these two pans I still think it’s amazing. From granola bars to sushi pizza to Australian Lamingtons there is no end to the value of these pans. You don’t need the most expensive ones but so yourself a favour and don’t buy the cheapest ones either.

Did you successfully make this recipe with a different flour? I’d love to hear about it in the comments below and tell me how you served them.

Ingredients

4 oz unsweetened chocolate
3/4 cup butter
1 1/2 cups sugar
3 eggs
2 tsp vanilla extract
1 1/4 cups quinoa flour
1/4 cup milk
1 cup chopped nuts (optional)

Directions

1
Preheat oven to 350° F. Line an 8 inch x 8 inch cake pan with foil and lightly grease the foil.
2
In a small pan melt chocolate and butter together over low heat stirring until smooth. Remove from heat. Add the sugar and stir until combined.
3
In a large bowl beat eggs and vanilla together. Add chocolate-sugar mixture to eggs.
4
Sprinkle flour over chocolate mixture. Fold in flour and milk until combined.
5
Fold in nuts if using.
6
Pour evenly into prepared pan.
7
Bake in center of oven for 22-25 minutes until brownie comes away from the sides of the pan but is still moist and fudgy in the center. Cool completely on a wire rack. Refrigerate before cutting.

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Ingredients

Directions
  • 4 oz unsweetened chocolate
  • 3/4 cup butter
  • 1 1/2 cups sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 1/4 cups quinoa flour
  • 1/4 cup milk
  • 1 cup chopped nuts (optional)
  1. Preheat oven to 350° F. Line an 8 inch x 8 inch cake pan with foil and lightly grease the foil.
  2. In a small pan melt chocolate and butter together over low heat stirring until smooth. Remove from heat. Add the sugar and stir until combined.
  3. In a large bowl beat eggs and vanilla together. Add chocolate-sugar mixture to eggs.
  4. Sprinkle flour over chocolate mixture. Fold in flour and milk until combined.
  5. Fold in nuts if using.
  6. Pour evenly into prepared pan.
  7. Bake in center of oven for 22-25 minutes until brownie comes away from the sides of the pan but is still moist and fudgy in the center. Cool completely on a wire rack. Refrigerate before cutting.