Description
These Gluten-Free Brownies are rich, fudgy, and perfect for anyone avoiding gluten. Made with a blend of gluten-free flour and cocoa powder, they come together easily and bake into a moist, chocolatey treat. Optional chocolate chips add extra bursts of sweetness, making these brownies ideal for dessert or a special snack.
Ingredients
Scale
Dry Ingredients
- 1/2 cup gluten-free flour blend
- 1/2 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1/4 tsp salt
Wet Ingredients
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
Optional
- 1/2 cup chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, unsweetened cocoa powder, sugar, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs together with the vanilla extract. Then, stir in the melted unsalted butter until fully incorporated.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients bowl and stir gently until just mixed. Be careful not to overmix to maintain a tender texture.
- Add Chocolate Chips: Fold in the optional chocolate chips evenly throughout the batter.
- Transfer to Pan: Pour the batter into the prepared baking pan and smooth the top with a spatula for even baking.
- Bake: Place the pan in the oven and bake for 20 to 25 minutes. Check for doneness by inserting a toothpick into the center; it should come out with moist crumbs, not wet batter.
- Cool and Serve: Allow the brownies to cool in the pan for 10 to 15 minutes before slicing. Serve warm for a soft texture or at room temperature.
Notes
- Ensure to use a gluten-free flour blend suitable for baking to achieve the best texture.
- Do not overmix the batter to keep the brownies moist and tender.
- Chocolate chips are optional but highly recommended for added texture and flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free option, substitute butter with melted coconut oil.
