Seriously Fudgy Gluten-Free Brownies
No one at morning tea guessed these were gluten-free fudgy brownies. Ciara took her favourite brownie recipe and swapped in WEATZERO® Millet Based All Purpose Flour, gram-for-gram; crackly top, fudgy truffle centre, gone by lunch. This is what gluten-free baking can actually taste like.
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Notes
From Experience: Wins, Fails, and What Stuck
WEIGH YOUR FLOUR: Always use kitchen scales. WEATZERO® is crafted for 1:1 gram-for-gram swaps; cups simply aren’t accurate enough for gluten-free blends. Choose good quality chocolate. With so few ingredients, the flavour of the chocolate shines through. Use the best quality dark or semi-sweet chocolate you can find. Dutch-processed cocoa powder is recommended. This gives these brownies their deep chocolate flavour, dark colour and smooth, velvety finish. While natural cocoa powder can be substituted, it will produce a lighter coloured brownie with a slightly more pronounced cocoa flavour. Use a light coloured metal baking pan. A metal pan produces the best crackly top, chewy edges and even bake. Glass or ceramic dishes may require a longer baking time. DON’T OVERMIX: Stir until just combined; overmixing develops gumminess, especially with gluten-free flours. A spatula is your best friend here. HOLDING THE BATTER. We added a 10-minute hold after mixing, and it made a noticeable difference. This quick pause allows the flour to absorb the liquid evenly, making your brownies smoother, less gritty, and more cohesive when baked. It’s one of those small steps that make a big difference. TOOTHPICK TEST ≠ CLEAN. Forget the classic “comes out clean” rule, you’re aiming for a few moist crumbs, not a dry stick. If the skewer is wet, give it a few more minutes. If it’s clean, you’ve gone too far. CUTTING TOO SOON. Yes, it smells amazing. But cutting while warm makes a mess. Rest as per the recommendation, then cool completely in the pan before slicing; it’s worth the wait.
Ingredients
Dry Mix
- 85 grams WEATZERO® Millet Based All-Purpose Flour – Weigh using a scale
- ¾ cup (60g) Cocoa powder – Dutch processed
- ½ tsp (3g) Salt
Wet Ingredients
- ½ cup Butter – Unsalted
- 1 cup (220g) Caster Sugar
- 2 Eggs, large – Refrigerated or Room Temperature
- 1⅓ tsp (7g) Vanilla Extract
Add-Ins
- ½ cup (80g) dark or semi sweet chocolate – chopped and divided (40g) ket aside
- ¾ cup (125g) dark or semi sweet chocolate chips
Brownie Equipment
Method
Dry Mix:
- In a medium bowl, whisk together the WEATZERO® Millet Based All Purpose Flour, Dutch processed cocoa powder and salt. Set aside.
Preheat and prepare
- Preheat the oven to 180°C (350°F) or 160°C (320°F fan forced).Line a 7 × 7 inch (18 × 18 cm) square metal baking pan with baking paper.
Wet Mix
- Melt the butter together with 40g of the chopped chocolate until smooth. Allow to cool slightly.
- In a large bowl, whisk together the caster sugar and eggs until the mixture becomes lighter in colour and slightly glossy.
- Whisk in the melted chocolate mixture followed by the vanilla extract.
Combine the wet and dry mix
- Add the dry mixture to the wet ingredients. Gently fold with a spatula or wooden spoon until just combined. (The batter will be thick – that’s expected.) Do not overmix.
Add-Ins
- Fold through the remaining 40g chopped chocolate and the chocolate chips until evenly distributed.
- Spoon the batter into your prepared tin and smooth the top with a spatula.
Rest the batter
- Let the batter sit for 10 minutes at room temperature.This gives the WEATZERO® flour time to hydrate fully.
Bake
- Bake for 26 to 30 minutes, or until a skewer inserted into the centre comes out with moist crumbs attached (not raw batter).
Cool
- Cool completely in the pan before lifting out and slicing. Prefrably overnight or mnimum of 2 hours.
Slicing
- Use a sharp chef’s knife (not a serrated one). For best results, wipe the blade clean between cuts.
Storage
- Store in air-tight container at room temperature. Shall keep for 3-4 days.For longer storage, freeze in a sealed container for up to 2 months. Once fully thawed, gently warmed (microwave for 10-15 seconds) for best results.
