Gluten Free Brownie Pudding
A delightful combination of brownies and pudding, this gluten free dessert is fudgy and rich with an impressive presentation when served warm.
Ingredients
Main Ingredients
- 1 cup Gluten free flour blend (1 to 1) Use one with xanthan gum included; otherwise, add 1/4 teaspoon.
- 1/2 cup Unsweetened cocoa powder Both Dutch process or natural work.
- 4 oz Chocolate, chopped bar or chips Adds depth to the pudding center.
- 1/2 cup Butter, melted Coconut oil can be substituted with a different taste.
- 1 cup Regular white sugar Brown sugar can be used for a softer flavor.
- 2 large Eggs Provides structure and a fudgy bite.
- 1/2 cup Milk Any milk works; oat and almond are great choices.
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt Enhances the chocolate flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking pan or line it with parchment paper.
- Melt the butter and chocolate together in the microwave, stirring frequently.
- Whisk in the sugar, eggs, and vanilla until well combined.
- Stir in the cocoa powder, gluten free flour blend, and salt to form a thick, glossy batter.
- Warm the milk slightly (not boiling) and pour it over the batter in the pan.
- Bake for about 22 to 30 minutes. The top should be set but the center slightly soft.
- Allow to cool for 10 minutes before serving.
Notes
Serve warm with vanilla ice cream or whipped cream for an extra treat. For best results, do not overbake to maintain a fudgy center. Leftovers taste great but will be thicker when refrigerated.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 9gSodium: 150mgFiber: 2gSugar: 25g
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