Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan and line it with parchment paper, leaving an overhang on the sides. This will make it easy to lift the brownies out once they’re baked.
- Melt the unsalted butter. You can do this in the microwave in 30-second intervals, stirring between each, or in a small saucepan over low heat on the stovetop.1 cup unsalted butter, melted
- To the melted butter, add the granulated sugar and vanilla extract. Whisk until well combined. It will look glossy and slightly thickened.1 cup unsalted butter, melted, 1.75 cups granulated sugar, 2 teaspoons vanilla extract
- Add the three large eggs, one at a time, whisking well after each addition until the mixture is smooth and emulsified. Ensure the eggs are fully incorporated before moving to the next step.
- Sift or whisk in the unsweetened cocoa powder. Stir until the mixture is uniformly chocolatey and there are no streaks of dry cocoa visible.0.67 cup unsweetened cocoa powder
- In a separate small bowl, whisk together the gluten-free all-purpose flour blend, baking powder, and salt. Make sure these dry ingredients are evenly distributed.1 cup gluten-free all-purpose flour blend, 0.5 teaspoon baking powder, 0.5 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a spatula until just combined. Be careful not to overmix at this stage, as it can lead to tougher brownies.1 cup gluten-free all-purpose flour blend, 0.5 teaspoon baking powder, 0.5 teaspoon salt, 0.67 cup unsweetened cocoa powder
- Gently fold in the semi-sweet chocolate chips and any optional chopped nuts. Distribute them evenly throughout the batter.1 cup semi-sweet chocolate chips, 0.5 cup chopped nuts
- Pour the batter into your prepared baking pan. Use a spatula to spread it evenly into all corners. The batter will be thick.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs clinging to it, not wet batter. A few moist crumbs are perfect for fudgy brownies.
- Let the brownies cool completely in the pan on a wire rack. This step is crucial for achieving the perfect fudgy texture and for clean slicing. Once cooled, use the parchment paper overhang to lift the brownies out of the pan.
- Cut into squares and enjoy your Decadent Gluten-Free Brownies!
Notes
Once completely cooled, store your Decadent Gluten-Free Brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat in the microwave for 10-15 seconds for a fudgier texture or in a toaster oven for crispy edges.
