Fudgy Gluten-Free Chocolate Brownie
Fudgy Gluten-Free Chocolate Brownie
Ingredients
For the Brownies
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1/2 cup gluten-free all-purpose flour blend
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large microwave-safe bowl, melt the unsalted butter. You can also do this in a small saucepan over low heat.
⏱️ 1 min
- 3
Add the granulated sugar to the melted butter and whisk until well combined and smooth. This helps create that crinkly top.
⏱️ 2 min
- 4
Whisk in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until just combined. The mixture should be glossy.
⏱️ 3 min
- 5
Sift the unsweetened cocoa powder, gluten-free all-purpose flour blend, and salt directly into the wet ingredients. Gently fold with a spatula until just combined. Be careful not to overmix, as this can lead to tough brownies.
⏱️ 2 min
- 6
Fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
⏱️ 1 min
- 7
Pour the brownie batter into the prepared baking pan and spread evenly with the spatula.
⏱️ 1 min
- 8
Bake for 25-28 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake for fudgy brownies.
⏱️ 28 min•🌡️ 350
- 9
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This is crucial for fudgy texture and clean cuts.
⏱️ 60 min
- 10
Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into 9 squares (for 4 servings, each serving will be 2-3 squares) and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fudgy Gluten-Free Chocolate Brownie
Ingredients
For the Brownies
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1/2 cup gluten-free all-purpose flour blend
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large microwave-safe bowl, melt the unsalted butter. You can also do this in a small saucepan over low heat.
⏱️ 1 min - 3
Add the granulated sugar to the melted butter and whisk until well combined and smooth. This helps create that crinkly top.
⏱️ 2 min - 4
Whisk in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until just combined. The mixture should be glossy.
⏱️ 3 min - 5
Sift the unsweetened cocoa powder, gluten-free all-purpose flour blend, and salt directly into the wet ingredients. Gently fold with a spatula until just combined. Be careful not to overmix, as this can lead to tough brownies.
⏱️ 2 min - 6
Fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
⏱️ 1 min - 7
Pour the brownie batter into the prepared baking pan and spread evenly with the spatula.
⏱️ 1 min - 8
Bake for 25-28 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake for fudgy brownies.
⏱️ 28 min•🌡️ 350 - 9
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This is crucial for fudgy texture and clean cuts.
⏱️ 60 min - 10
Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into 9 squares (for 4 servings, each serving will be 2-3 squares) and serve.
⏱️ 5 min