For the Brownies
1 cup (140 g) all purpose gluten free flour (I used Better Batter)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
3/4 cup (60 g) unsweetened cocoa powder*
1/8 teaspoon kosher salt
3/4 cup (150 g) granulated sugar
1/2 cup (109 g) packed light brown sugar
8 tablespoons (112 g) unsalted butter, at room temperature
2 tablespoons (28 g) neutral oil (like vegetable, canola or peanut oil)
2 teaspoons pure vanilla extract
2 tablespoons (42 g) light corn syrup
2 large eggs (100 g, weighed out of shell) at room temperature, beaten
For the topping
8 ounces semi-sweet chocolate, chopped
2/3 cup (5 1/3 fluid ounces) heavy whipping cream
1/8 teaspoon kosher salt
2 to 3 ounces miniature M&Ms candies or multicolored Sixlets, for decorating (optional)
*My favorite cocoa powder for this recipe is Hershey’s Special Dark unsweetened cocoa powder, as it’s a blend of natural and Dutch-processed cocoa powders, but natural or Dutch-processed unsweetened cocoa powders will also work in this recipe. If you use natural, add 1/8 teaspoon baking soda to the dry ingredients.
Prepare the brownies: Preheat your oven to 350°F. Grease and line an 8-inch square pan with two sheets of unbleached parchment paper, crisscrossed in the pan with enough paper to overhang all the edges, and set it aside.
In a large bowl, place the flour, xanthan gum, cocoa powder, salt, and granulated sugar, and whisk to combine well. Add the brown sugar and mix, working out any lumps. Create a well in the center of the dry ingredients and add the butter, oil, vanilla, corn syrup and eggs, and mix until completely combined. The batter should be thick and smooth. Scrape it into the prepared baking pan and spread into an even layer with a moist spatula. Place in the center of the preheated oven and bake until just firm to the touch and a toothpick inserted into the center comes out mostly clean, 25 to 28 minutes. Allow to cool completely in the pan.
When the brownies are nearly cool, prepare the topping. Place the chocolate in a medium-size, heatproof bowl, and set it aside. Place the cream in a small, heavy-bottomed saucepan and bring to a simmer over medium-low heat. Add the salt to the cream and stir to combine. Pour the warm cream over the chopped chocolate and allow to sit until the chocolate begins to melt. Stir until the chocolate is melted and smooth. Allow the mixture to cool for about 2 minutes before pouring over the cooled brownies, still in the pan, in an even layer. Scatter the miniature M&Ms (Ms side down, if you’re being fastidious) over the chocolate layer, and allow to set at room temperature for about 30 minutes before transferring to the refrigerator. Allow to chill in the refrigerator until firm, about another 30 minutes. Remove from the refrigerator and lift the brownies out of the pan, using the overhanging edges of the sheets of parchment paper in the pan. Place on a cutting board and slice the brownies into twelve equal rectangles. With a butter knife, create a seam widthwise down the center of each brownie.
These brownies can be covered and stored at room temperature for up to 3 days, but once the topping is added you’ll want to refrigerate them. For longer storage, seal tightly in a freezer-safe wrap or bag, and freeze for up to 2 months. Defrost at room temperature. The chocolate coating may bloom (get white streaks on it) a bit over time, but it won’t affect the taste at all.
From the book Gluten-Free Classic Snacks: 100 Recipes for the Brand Name Treats You Love, by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2015. Originally published on the blog in 2015; edits made in 2017; video and some photos, plus some text new in 2019.