Insanely Good Chocolate Brownies GF

Insanely Good Chocolate Brownies GF

Get ready to experience brownie perfection that will make your taste buds dance with joy! These insanely good gluten-free chocolate brownies are so rich, moist, and sinfully delicious that you won't believe they're made without traditional wheat flour. Whether you're gluten-sensitive or just looking for an absolutely irresistible chocolate treat, this recipe promises to be your new go-to dessert that will have everyone begging for seconds.

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 16 brownies

Ingredients

  1. 1/2 cup butter
  2. 1 cup sugar
  3. 2 large eggs
  4. 1 teaspoon vanilla extract
  5. 1/3 cup cocoa powder
  6. 1/2 cup gluten-free flour blend
  7. 1/4 teaspoon salt
  8. 1/4 teaspoon baking powder

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal.
  2. In a medium microwave-safe bowl, melt the butter completely. Use 30-second intervals, stirring between each to ensure even melting.
  3. Add sugar to the melted butter and whisk vigorously until well combined and slightly lighter in color, about 1-2 minutes.
  4. Crack the eggs into the butter-sugar mixture one at a time, whisking thoroughly after each addition. Ensure each egg is fully incorporated before adding the next.
  5. Stir in the vanilla extract, mixing until smooth and fragrant.
  6. In a separate bowl, sift together the cocoa powder, gluten-free flour blend, salt, and baking powder to remove any lumps.
  7. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can make the brownies tough.
  8. Pour the batter into the prepared baking pan, using a spatula to spread it evenly to the corners.
  9. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  10. Remove from the oven and let cool in the pan for 10-15 minutes, then use the parchment paper to lift the brownies out and transfer to a wire rack.
  11. Allow to cool completely before cutting into 16 equal squares. For clean cuts, use a sharp knife and wipe between each slice.

Tips

  1. Use room temperature eggs for smoother batter integration and more consistent texture.
  2. Don't overmix the batter - this can lead to tough, dense brownies. Mix just until ingredients are combined.
  3. For extra richness, consider adding a handful of chocolate chips to the batter before baking.
  4. Use high-quality cocoa powder for deeper chocolate flavor.
  5. Let the brownies cool completely before cutting to ensure clean, neat squares.
  6. For ultra-fudgy brownies, slightly underbake by removing from the oven when a few moist crumbs still cling to the toothpick.
  7. Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Nutrition Facts

Calories: 130kcal

Carbohydrates: 15g

Protein: 2g

Fat: 8g

Saturated Fat: 5g

Cholesterol: 40mg

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