Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, allowing for an overhang on two sides. This will help you easily lift the brownies out later.
- In a medium heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the unsalted butter. Stir until completely smooth. Remove from heat and let it cool slightly.1 cup unsalted butter, melted
- To the melted butter, whisk in the granulated sugar until well combined. Then, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.1 cup unsalted butter, melted, 1.5 cups granulated sugar, 3 large eggs, at room temperature, 1 teaspoon pure vanilla extract
- In a separate small bowl, whisk together the unsweetened cocoa powder, gluten-free all-purpose flour blend, and salt.0.75 cup unsweetened cocoa powder (Dutch-processed recommended for richer flavor), 0.5 cup gluten-free all-purpose flour blend (ensure it contains xanthan gum), 0.25 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tougher brownies. A few streaks of flour are okay at this stage.
- Gently fold in the 1 cup of semi-sweet chocolate chips or chopped chocolate. If you desire an extra chocolatey top, reserve a small handful of chocolate chips to sprinkle on top before baking.1 cup semi-sweet chocolate chips or chopped chocolate, plus more for topping (optional)
- Pour the batter into the prepared baking pan and spread it evenly. If you reserved chocolate chips, sprinkle them over the top now. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter).
- This is crucial for fudgy brownies! Let the brownies cool completely in the pan on a wire rack for at least 2-3 hours. Patience will be rewarded with the perfect texture.
- Once completely cool, use the parchment paper overhangs to lift the brownies out of the pan. Cut them into squares using a sharp knife. Enjoy your Decadent Gluten-Free Chocolate Brownies!
Notes
For longer storage, refrigerate the brownies in an airtight container for up to a week. They will firm up slightly in the fridge but are still delicious. To freeze, wrap individual brownies tightly in plastic wrap, then place them in a freezer-safe bag or container. They will keep well in the freezer for up to 3 months. To reheat, you can gently warm them in a low oven (around 250°F or 120°C) for a few minutes, or microwave them for 10-15 seconds until just warmed through. For a truly decadent experience, serve slightly warm with a scoop of vanilla ice cream!
