This recipes for fudge brownies is VERY flexible and pantry-friendly. I’ve made them with chopped chocolate and chocolate chips, both work well. I’ve made them with regular flour, corn starch, and GF buckwheat flour, and all work well. I’m reasonably confident that given the current quarantine situation, this recipe could fulfill your chocolate cravings with any type of flour/starch you have available.
Hey friends, How are you holding up? This quarantine lifestyle is so odd. Truth be told, I’m super introverted and I love the excuse to stay at home. I can’t imagine how lonely it must be though for others who are more accustomed to visiting with friends and being out-and-about more often than I am. We are on Day 13 here, so trying to be creative with our menu and conserving our ingredients as best we can. We feel pretty good about everything we have on-hand being able to get us through for quite a long while. I’ve been fiddling around with various brownie recipes for YEARS and have never posted a brownie recipe on the blog before, but this one has proven very well suited for baking with whatever you’ve got handy. They’re VERY fudgy (not cakey at all, and not very chewy either). Truth be told, my personal favorite style of brownie is chewy, so I’ll be sure to share a recipe for those when I get it just right. These however, are ultra fudgy and perfect for satisfying your chocolate cravings.
For this recipe, you’ll of course need chocolate, but it can be either chopped chocolate bars or chocolate chips. I have used bittersweet, semi-sweet, and a combo of unsweetened + milk chocolate. If you’re using bittersweet or unsweetened, you may want to increase the sugar slightly to compensate.
For the “flour” you can really use whatever flour or starch you have available. I’ve tested it with all-purpose flour, corn starch, and buckwheat flour (which is gluten-free and not technically a “flour”). I actually really like the buckwheat version the best because buckwheat lends a slight nutty flavor to the brownies. If you would like to learn more about gluten-free flours, click here to check out my Introduction to the Gluten-Free Pantry.Print
Fudge Brownies (Pantry-Friendly)
These ultra fudgy brownies are very adaptable based on what you have in your pantry. You can use any flour/starch your have available, which makes these brownies gluten-free if you use a GF flour.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 9 brownies 1x
6 tablespoons butter (salted or unsalted), cut into chunks
8 ounces (225 g) bittersweet or semisweet chocolate, chopped (1 1/4 cups of chocolate chips work fine too)
pinch sea salt (omit if using salted butter)
3/4 cup granulated sugar (if using bittersweet chocolate, you may prefer to use an additional 2–4 tablespoons of sugar)
2 large eggs, at room temperature
1 tablespoon cocoa powder, regular or Dutch-processed is fine
3 tablespoons flour/starch (cornstarch, all-purpose flour, buckwheat flour, anything you have available)
1/2 teaspoon pure vanilla extract
Preheat oven to 350 degrees F. Line an 8×8-inch baking pan with parchment paper or aluminum foil. (If using aluminum foil, be sure to spray it really well with nonstick spray.)
In a medium saucepan set over low heat, melt the butter, chocolate, and salt together until smooth, stirring constantly.
Turn off heat, then add sugar, followed by the eggs one at a time, then vanilla. Beat with a wooden spoon for about a minute or two until thoroughly combined and mixture is quite smooth. (Do not skip this step or your brownies won’t have a crackly top.)
Sift together the flour and the cocoa powder and add to pan. Beat by hand for another minute.
Transfer batter to prepared pan.
Bake about 28-32 minutes until center is nearly set but not dry.
Let cool completely before lifting from pan and serving.
Keywords: gluten free brownies