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
- 1/2 cup butter
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup gluten-free flour blend
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a medium microwave-safe bowl, melt the butter completely. Use 30-second intervals, stirring between each to ensure even melting.
- Add sugar to the melted butter and whisk vigorously until well combined and slightly lighter in color, about 1-2 minutes.
- 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.
- Stir in the vanilla extract, mixing until smooth and fragrant.
- In a separate bowl, sift together the cocoa powder, gluten-free flour blend, salt, and baking powder to remove any lumps.
- 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.
- Pour the batter into the prepared baking pan, using a spatula to spread it evenly to the corners.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- 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.
- Allow to cool completely before cutting into 16 equal squares. For clean cuts, use a sharp knife and wipe between each slice.
Tips
- Use room temperature eggs for smoother batter integration and more consistent texture.
- Don't overmix the batter - this can lead to tough, dense brownies. Mix just until ingredients are combined.
- For extra richness, consider adding a handful of chocolate chips to the batter before baking.
- Use high-quality cocoa powder for deeper chocolate flavor.
- Let the brownies cool completely before cutting to ensure clean, neat squares.
- For ultra-fudgy brownies, slightly underbake by removing from the oven when a few moist crumbs still cling to the toothpick.
- 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
