Gluten-Free Fudgy Brownies
Why This Recipe Works
Fudgy brownies contain less flour than cakey ones, so it made sense to start with our favorite recipe for fudgy brownies and use our flour blend instead. With cocoa powder, unsweetened chocolate, and bittersweet chocolate, this recipe delivers intense chocolate flavor. But when made with our flour blend, the brownies were a bit dry and dense (even for a fudgy brownie), and there was a subtle graininess. Cutting back on the amount of flour helped give the brownies the right moist, fudgy texture, and resting the batter for 30 minutes before baking gave the starches in our flour blend time to hydrate and soften. But reducing the amount of flour also had an unwanted side effect: The chocolate flavor fell out of balance. Now our brownies had a bitter edge. Both unsweetened chocolate and cocoa powder were candidates for elimination since they are on the more bitter end of the chocolate spectrum. Brownies made without cocoa lacked structure—so it had to stay. Dropping the unsweetened chocolate was a big step in the right direction, and switching the bittersweet out for semisweet chocolate eliminated the bitter flavor altogether.