Gluten-Free Brownies
Deliciously fudgy gluten-free brownies made with simple pantry staples that satisfy chocolate cravings without compromising on flavor.
Ingredients
Dry Ingredients
- 1 cup gluten-free all-purpose flour Use a blend without gritty texture, like King Arthur’s.
- 1/2 cup unsweetened cocoa powder Dutch-process cocoa provides a richer flavor.
- 1/2 cup granulated sugar White granulated sugar is preferred.
- 1/4 cup brown sugar Optional for added moisture.
- 1 tsp baking powder For leavening.
- 1/4 tsp salt Enhances flavor.
Wet Ingredients
- 1/2 cup unsalted butter Can substitute with coconut oil for dairy-free.
- 2 large eggs Flax eggs can be used for a vegan version.
- 1 tsp vanilla extract For flavor.
Optional Add-Ins
- 1/2 cup chocolate chips Mini chocolate chips recommended.
- 1/2 cup nuts Pecans or walnuts for added texture.
- 1/4 cup espresso Enhance chocolate flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan or line with parchment paper.
- In a large mixing bowl, melt the butter and let it cool slightly.
- Whisk in the sugar, brown sugar, eggs, and vanilla extract until well combined.
- In a separate bowl, mix the gluten-free flour, cocoa powder, baking powder, and salt until homogeneous.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing.
Baking
- Fold in any optional ingredients such as chocolate chips or nuts.
- Pour the brownie mixture into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cooling and Serving
- Let the brownies cool completely in the pan before slicing to prevent them from falling apart.
- Serve as is, or top with fresh berries, a scoop of ice cream, or a dusting of powdered sugar.
Notes
Underbake slightly for fudgier brownies. Allow to cool fully before cutting to maintain structure. Brownies freeze well; store in an airtight container.