Description
Delicious and fudgy gluten-free brownies that are easy to make and perfect for anyone avoiding gluten. These brownies feature a rich cocoa flavor, a tender crumb, and optional chocolate chips for an extra touch of 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: Preheat your oven to 350°F (175°C) and prepare an 8×8-inch baking pan by lining it with parchment paper or lightly greasing it to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the gluten-free flour blend, unsweetened cocoa powder, sugar, and salt until evenly combined.
- Combine wet ingredients: In a separate bowl, beat the eggs with vanilla extract then stir in the melted unsalted butter until well incorporated.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently until just mixed. Be careful not to overmix to keep the brownies tender.
- Add chocolate chips: Fold in the chocolate chips if using, distributing them evenly throughout the batter.
- Pour batter and bake: Pour the brownie batter into the prepared baking pan and smooth the surface. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Cool and serve: Allow brownies to cool in the pan for 10–15 minutes before slicing. Serve warm or at room temperature for best enjoyment.
Notes
- Use a gluten-free flour blend that is suitable for baking for best results.
- Do not overmix the batter to keep the brownies moist and tender.
- Chocolate chips are optional but add extra richness and texture.
- Allow brownies to cool slightly before slicing to maintain clean edges.
- Store brownies in an airtight container at room temperature for up to 3 days.
