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Gluten Free Brownies Recipe

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  • Author: Angela
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 12 brownies (cut into 2-inch squares)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This Gluten Free Brownies recipe delivers rich, fudgy, and indulgent brownies perfect for anyone avoiding gluten. Made with a blend of gluten free flour and high-quality chocolate, these brownies are moist and packed with flavor. The easy-to-follow instructions ensure a smooth baking process, resulting in decadent brownies studded with semisweet chocolate chips for extra gooeyness.

Ingredients

Scale

Dry Ingredients

  • 1¼ cups Gluten Free Flour (185 grams)
  • ½ teaspoon coarse kosher salt
  • ¾ teaspoon Baking Powder (3 grams)

Wet Ingredients & Mix-ins

  • 12 tablespoons unsalted butter (170 grams, cut into 1 inch pieces, 1½ sticks)
  • 6 ounces unsweetened chocolate (170 grams, finely chopped)
  • 2¼ cups granulated sugar (450 grams)
  • 4 large eggs (200 grams)
  • 1 tablespoon pure vanilla extract (12 grams)
  • 1 cup semisweet chocolate chips (170 grams)

Instructions

  1. Preheat and Prepare Pan: Adjust the oven rack to the middle position and preheat the oven to 325°F (163°C). Cover a 13×9-inch baking pan with two sheets of aluminum foil arranged perpendicular to each other, allowing for a 3-inch overhang on all sides. Spray the foil with nonstick cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten free flour, coarse kosher salt, and baking powder until well combined.
  3. Melt Butter and Chocolate: In a large heatproof bowl, melt the butter. Add the chopped unsweetened chocolate and stir until smooth. If needed, microwave the mixture on HIGH in 10-second intervals, stirring frequently to prevent burning, until fully melted and combined.
  4. Add Sugar and Eggs: Gradually whisk the granulated sugar into the chocolate mixture. Then add the eggs one at a time, whisking thoroughly after each addition. Stir in the pure vanilla extract and whisk again until smooth.
  5. Combine Flour Mixture: Add the dry flour mixture to the wet chocolate mixture in three additions. Gently fold with a rubber spatula after each addition until the batter is smooth and fully incorporated.
  6. Add Chocolate Chips: Fold the semisweet chocolate chips into the batter, distributing them evenly.
  7. Transfer and Smooth Batter: Pour the batter into the prepared baking pan and spread it evenly into the corners. Smooth the top surface for even baking.
  8. Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached, indicating fudgy brownies.
  9. Cool and Serve: Remove the brownies from the oven and transfer the pan to a cooling rack. Allow the brownies to cool completely to room temperature. Lift the brownies out of the pan using the foil overhang, then cut into 2-inch squares and serve.

Notes

  • Make sure to line the baking pan with foil to easily lift out brownies without breaking.
  • Do not overbake; remove from oven when toothpick has moist crumbs for fudgy texture.
  • Use high-quality unsweetened chocolate for the richest flavor.
  • Adjust baking time slightly depending on your oven’s accuracy and pan type.
  • For a shiny crust, do not overmix the batter once the flour is added.

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Find it online: https://tastydailyeats.com/gluten-free-brownies-recipe/