VelvetGluten-Free Glossy Fudge Brownies
Inspired by techniques from Serious Eats and King Arthur Baking.
The same glossy, crackle-topped fudge brownies made with a 1:1 gluten-free flour blend: with only 75 g of flour in the tin, the swap is barely noticeable.
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Method
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Free sugars
Free sugars: 18.9 g per serving
37.8 % of the 50 g daily maximum · 75.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- 20 cm square metal baking tin, lined with baking paper
- heatproof bowl set over a pan of barely simmering water (or a microwave)
- large mixing bowl and electric hand whisk (or balloon whisk)
- sieve
- silicone spatula
- skewer or cocktail stick
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 249 kcal |
| Protein | 3 g |
| Carbohydrate | 27.1 g |
| of which sugars | 19 g |
| of which free sugars | 18.9 g |
| Fat | 15 g |
| of which saturates | 8.8 g |
| Fibre | 2.4 g |
| Salt | 0.23 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
