Gluten-Free Fudge Brownie Bars

Recipe by Sarah Phillips © 2009 Sarah Phillips CraftyBaking.com

Sarah's
Secrets

 The trick to fudge brownies is to mix until the ingredients are just combined. If you merrily beat them, too much air will be beaten into the mixture and it will rise in the oven and then collapse on itself once removed, and the top will also separate from the base.

INGREDIENTS
1/4 cup unsweetened Dutch-process or Natural cocoa powder
1 cup Bob's Red Mill Gluten-Free Flour Blend; spoon into dry measuring cup and level to rim; or any Gluten-free flour blend
1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt

3 ounces bittersweet or semisweet chocolate, finely chopped (any cacao% will work); I used 61% cacao
1/2 cup (1 stick) salted or unsalted butter or Earth Balance Buttery Stick

3 large eggs
1 tablespoon vanilla extract

1 1/2 cups sugar

optional: 1/2 cup toasted pecans or walnuts, coarsely chopped

INSTRUCTIONS
1. Position a rack in the center of the oven and preheat to 350 degrees (175 C). Grease a 9-  x 9 -inch baking pan ( I used an 9 x 9-inch pan - you can use an 8 x 8-inch). Or, optionally, for easy removal, line an 8- x 8-inch baking pan with a long sheet of aluminum foil. Make sure it covers the bottom and reaches up all four the sides of the pan. If it doesn't, cross another sheet of foil over it, making a large cross with edges that overhang the sides, too. Grease the bottom and sides of the foil with a bit of butter or non-stick spray. Set aside.

2. Sift through a fine mesh strainer cocoa powder and gluten-free flour, baking powder, xanthan gum and salt before using into a medium size medium bowl. Set aside.

3. Put the chopped chocolate in a small bowl. Warm the butter in a saucepan until just melted and remove from the heat. Pur the butter over the chocolate. Swirl the pan so the hot butter warms all the chocolate and covers it. Let the mixture sit 2 minutes. Stir to melt the chocolate. Let cool until slightly warm.

4. With a fork, beat the eggs and vanilla together in a medium bowl until just combined. Stir in the sugar with a rubber spatula. Pour in the cooled butter-chocolate mixture and mix until smooth. Do NOT whip. In 2 additions, fold in the flour mixture until almost combined, and then the walnuts until all are fully combined. The batter will be thick and look like fudge.
Scrape the batter into the pan and smooth it. Tap the pan lightly on the countertop a few times to remove excess air bubbles.

5. Bake for 30 - 35 minutes. The brownies will seem underdone in the middle but will harden as they cool. DO NOT OVERBAKE. Cool in the pan on a wire cake rack before cutting into squares.

STORAGE
Store well-covered at room temperature for 3 to 5 days. Freezes well for up to 3 months. See also Complete Cookie Storage Guide

VARIATIONS:
Gluten-free Dulce de Leche Swirled Brownie Bars
After depositing the batter into the pan, swirl in 1/2 cup thick Dulce de Leche; from the Caramel or Dulce de Leche or Crockpot Dulce de Leche Recipe or purchase ready-made.
Bake as directed.

Gluten-free Super Fudge Brownie Bars 
Omit baking powder
Use 6 ounces chocolate, instead of 3 ounces chocolate,
Use 1 cup sugar, instead of 1 1/2 cups sugar