2-Ingredient Nutella Brownies | The BEST Gluten Free Brownies Recipe (2024)

FAQs

What happens if you add too much flour to brownies? ›

Too much flour? Go back to your edges - if they're not burnt, look a good colour (similar to the centre) but the brownie is too cakey and dry throughout, the recipe probably included too much flour.

If you have a dairy sensitivity, you may want to steer clear of Nutella. If you are looking for a dairy-free hazelnut cocoa spread, try Justin's Chocolate Hazelnut and Almond Butter or Nutiva Hazelnut Spread (Classic or Dark Chocolate). Nutella is a gluten-free product.

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

Without an acid, the required chemical reaction will not occur and your baked goods will end up short and dense. Baking soda that hasn't been activated will also leave a metallic, or even soapy taste in your baking.

Is Nutella® gluten free? Yes. Nutella® does not contain any ingredients derived from gluten-containing cereals: wheat, barley, rye, oats or triticale.

Specifically, is Nutella gluten-free and safe for people with celiac disease? The answer is yes.

It is free from gluten-containing ingredients, and it is also free from cross-contamination with gluten ingredients during manufacturing. All sizes and types of Cool Whip (Original, Lite, Sugar Free, Extra Creamy, and Fat Free) are gluten-free and safe to eat if you have celiac disease.

One way is to add in some extra fat, such as more butter or even an extra egg yolk (which contains fat) — this will make the dough easy to work with again. Another way to fix the problem is to add in a bit of extra liquid, such as milk or water, which will help get the dough back to the consistency it needs to be.

It's a common mistake, especially for newer bakers. When there's too much flour and not enough liquid, the whole rising process is thrown off. The dryness of the dough will prevent the yeast or another rising agent from activating properly, leading to a stunted rise (or it may not rise at all).

Overmixing is exactly what it sounds like: the process by which a dough or batter gets mixed too much, typically yielding dense, tough, or deflated baked goods. Overmixed doughs and batters may have an unappealing look or feel, which remain just as unappealing when they're baked.