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Gluten Free Brownies Recipe

Gluten Free Brownies Recipe
Print Recipe
Print Recipe

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This Gluten Free Brownies Recipe is designed to stay moist and chewy, delivering deep cocoa flavor. It's easy to whip up in a single bowl, using simple, wholesome ingredients. The recipe focuses on achieving a shiny, crinkly top and a fudgy center, pleasing both gluten-free eaters and gluten-lovers alike. It's versatile with various additions and ideal for busy parents.

Ingredients

Scale

3/4 Cup Gluten-Free All-Purpose Flour
1/2 Cup Unsweetened Cocoa Powder
1/2 Cup Melted Unsalted Butter
1 Cup Granulated Sugar
2 Large Eggs
1 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
1/2 Cup Chocolate Chips

Instructions

  1. Preheat your oven to 350°F (175°C)
  2. Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal
  3. In a large microwave-safe bowl, melt the butter
  4. Whisk in the granulated sugar while the butter is still warm to help it dissolve
  5. Add the eggs and vanilla extract to the mixture, and whisk vigorously for about two minutes to incorporate air
  6. Sift in the gluten-free flour, cocoa powder, and salt
  7. Switch to a spatula and gently fold the dry ingredients into the wet ones until flour streaks disappear; do not overmix
  8. Fold in the chocolate chips
  9. Pour the batter into the prepared pan and smooth the top
  10. Bake for 25 to 30 minutes, until a toothpick inserted comes out with a few moist crumbs
  11. Let the brownies cool completely in the pan before cutting

Notes

For a dairy-free option, replace butter with melted coconut oil or a vegan butter stick.

For a refined sugar-free version, use coconut sugar, noting it may result in a slightly grainier texture.

Customize with additions like almond/peanut butter swirls, a pinch of cayenne pepper, peppermint extract, or colorful sprinkles.

Use room temperature eggs for a smoother batter and ensure your gluten-free flour blend contains xanthan gum (add 1/4 teaspoon if not).

Use a metal baking pan for even heat distribution and avoid overbaking to keep brownies moist.

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week for a more fudgy texture.

Freeze individual squares wrapped in plastic wrap for up to 3 months, then thaw on the counter or microwave for 10-15 seconds to reheat.

Serve with a cold glass of milk, vanilla bean ice cream, whipped cream and raspberries, coffee, or crumbled over Greek yogurt.

Nutrition

Find it online: https://fabiloustaste.com/gluten-free-brownies-recipe-2/