Description
Delicious and fudgy Gluten-Free Brownies that are easy to make and perfect for anyone seeking a gluten-free dessert option. These brownies are rich with cocoa flavor, moist in texture, and optionally studded with chocolate chips for extra indulgence.
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 Oven 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 the brownies from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, unsweetened cocoa powder, sugar, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, beat the two large eggs with the vanilla extract. Then add the melted unsalted butter and stir to incorporate.
- Combine Ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful to avoid overmixing to keep the brownies tender.
- Add Chocolate Chips: Fold in the chocolate chips evenly throughout the batter if you are using them.
- Pour Batter and Smooth Top: Transfer the batter into the prepared baking pan and smooth the surface with a spatula.
- Bake: Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out with moist crumbs to ensure fudginess.
- Cool and Serve: Allow the brownies to cool in the pan for 10–15 minutes before slicing into 9 pieces and serving.
Notes
- Use a gluten-free flour blend that already contains xanthan gum or another binder for best results.
- Do not overmix the batter to keep brownies moist and tender.
- Chocolate chips are optional but add delicious pockets of melted chocolate.
- Allow brownies to cool sufficiently before slicing to prevent them from crumbling.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
