Gluten Free Chocolate Brownies
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1 cup (225g) unsalted butter, melted and slightly cooled
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 3/4 cup unsweetened cocoa powder (Dutch-processed is best)
- 1 cup gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Step 1: Preheat and Prepare. Preheat your oven to 350°F (175°C). Grease an 8×8 inch square baking pan with butter or non-stick spray, and line it with parchment paper, leaving an overhang on the sides for easy removal later.
- Step 2: Cream Butter and Sugar. In a large mixing bowl, combine the melted butter and granulated sugar. Whisk vigorously by hand for about 2 minutes. This helps dissolve the sugar and creates that iconic crackly brownie top.
- Step 3: Add Wet Ingredients. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract. The mixture should look smooth and slightly glossy at this stage.
- Step 4: Incorporate Dry Ingredients. Sift in the cocoa powder, gluten-free flour, and salt. Use a spatula to gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can make the brownies tough. If using, fold in the chocolate chips now.
- Step 5: Bake to Perfection. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30 to 35 minutes. A toothpick inserted into the center should come out with a few moist crumbs attached, but not raw batter.
- Step 6: Cool and Slice. Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This is crucial for gluten-free baking, as it allows the structure to set. Once cool, lift them out using the parchment paper and slice into 16 squares.