Truffle Brownies (Guittard Chocolate)

I've noticed an allergy-friendly chocolate brand that has recipes on the bags of their chocolate chips, many of which work well with gluten free flour. I tried out their truffle brownie recipe and got results so appealing I just couldn't wait for them to properly cool ... 


  • 10 oz (1 and 2/3 cups) Guittard 63% Extra Dark Chocolate Chips
  • 3 tablespoons unsalted butter
  • 3 tablespoons water
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/4 cup Bob's Red Mill All Purpose Gluten Free Flour
  • 1/2 teaspoon guar gum
  • 1/2 cup walnuts, roughly chopped (optional)

How To

  1. Measure out all of your ingredients an hour or so ahead of time, if possible, and let them come up to room temperature for ease of mixing. Stir the guar gum into the flour. (If you don't have an hour, just measure everything out while you warm up the oven).
  2. Place the oven rack at the middle position and preheat the oven to 325 F. Get out a saucepan with an inch or two of water and a heatproof bowl to use as a double boiler. Line a 9-inch by 13-inch pan with aluminum foil (or an 8-inch square pan, which will result in thicker brownies).
  3. Melt the chocolate with the water and butter until the mixture is smooth and no lumps of solid chocolate remain. I did this in my heatproof bowl over a saucepan of gently simmering water, but you could also do this in the microwave if you have the patience to heat for 15 seconds at a time and stir at 15 second intervals.
  4. Stir in the sugar, salt, and vanilla with a large spatula or spoon. Beat the eggs into the mixture one at a time, using the same spatula or spoon, until the eggs are well incorporated and the mixture is glossy.
  5. Gently stir in the flour and guar gum, fold in the walnuts (optional), and spread the batter in your foil-lined pan.
  6. Bake 35 - 40 minutes, or until a crust forms on top. It's hard to tell when fudge brownies like this are done because they're so full of melted chocolate! I use a spoon to gently tap on the surface and see if there's a crust on top.
  7. Let the brownies cool completely. (Don't be like me - I only waited 2 hours. And it was a hot day. Cutting the brownies went much better the next morning when they were actually cool.)
  8. Carefully lift the brownies out of the pan with the foil. If they're truly cool, you can probably peel the foil off of them once they're out of the pan. Finally, cut up your brownies and enjoy!