Little Debbie Gluten Free Brownies (With Video!)

glutenfreeonashoestring.com

Emily

subheading: For the Brownies:

1 cup (140 g) all purpose gluten free flour (I used Better Batter)

½ teaspoon xanthan gum (omit if your blend already contains it)

¾ cup (60 g) unsweetened cocoa powder*

⅛ teaspoon kosher salt

¾ cup (150 g) granulated sugar

½ cup (109 g) packed light brown sugar

8 tablespoons (112 g) unsalted butter, at room temperature

2 tablespoons (28 g) neutral oil (like vegetable, canola or peanut oil)

2 teaspoons pure vanilla extract

2 tablespoons (42 g) light corn syrup

2 large eggs (100 g, weighed out of shell) at room temperature, beaten

subheading: For the topping:

8 ounces semi-sweet chocolate, chopped

⅔ cup (5 ⅓ fluid ounces) heavy whipping cream

⅛ teaspoon kosher salt

3 ounces miniature M&Ms candies or multicolored Sixlets, for decorating (most M&Ms are gluten free in the U.S.-if they’re not gluten free where you live, then, of course, don’t use them!)

note: My favorite cocoa powder for this recipe is Hershey’s Special Dark unsweetened cocoa powder, as it’s a blend of natural and Dutch-processed cocoa powders, but natural or Dutch-processed unsweetened cocoa powders will also work in this recipe. If you use natural, add ⅛ teaspoon baking soda to the dry ingredients.

Directions at glutenfreeonashoestring.com

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