Gluten-Free Orange Brownies

Sunday, April 14, 2013
This Easter I was looking for a light dessert that was a departure from chocolate. I wanted a dessert that embodied springtime. Oh, and it had to be gluten-free, also.

I searched online and found a few recipes that looked like they'd be perfect for Easter dessert.

The one I finally decided on was gluten-free orange brownies. I was a bit worried about how our guests would enjoy them. After all, there's nothing like an ooey, gooey, chewy chocolate brownie.

But I was willing to take a chance.

I had nothing to be worried about. Everyone raved about the gluten-free orange brownies. They were a huge hit! This recipe is a keeper, and I have a feeling I'll be making these often, especially for summer parties and bar-b-ques!


Gluten-Free Orange Brownies


1-1/2 cups cup4cup gluten-free flour (all-purpose can be substituted)
1-1/2 cups sugar
1 teaspoon kosher salt
2 sticks unsalted butter, softened
4 eggs
2 teaspoons pure orange extract
1 teaspoon orange zest

1 cup confectioner's sugar
2 tablespoons freshly-squeezed orange juice
1 teaspoon orange zest

Note: It is best to zest the oranges before you cut them for juicing.


Preheat oven to 350 degrees Fahrenheit. Generously grease a 9 x 13 pan, set aside.

In a large mixing bowl, sift together the flour, sugar, and salt.

Add butter, eggs, orange extract, and zest. Beat until well blended. Pour the batter into the prepared 9 x 13 pan. Bake for 30 minutes or until the top is golden brown and firm.

Remove the pan from the oven and pierce the entire cake with a fork.

Prepare the glaze by combining the confectioner's sugar, orange juice, and zest is a small bowl. Mix with a wire whisk until smooth. Pour the glaze over the brownies.

Allow brownies to cool completely before cutting.

Note: Use a plastic knife to cut the brownies for a nice, even and smooth cut.


For more information on cup4cup flour, click here.

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