Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan with gluten-free flour or cocoa powder, or line it with parchment paper for easy lifting and removal.
- In a large microwave-safe bowl, melt the 1 cup of unsalted butter. You can also do this in a saucepan over low heat on the stovetop. Allow it to cool slightly before proceeding to the next step.1 cup unsalted butter
- Add the 1 ¾ cups of granulated sugar to the melted butter and whisk until well combined. Then, beat in the 3 large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the 1 teaspoon of pure vanilla extract.1 cup unsalted butter, 1 ¾ cups granulated sugar, 1 teaspoon pure vanilla extract
- In a separate medium bowl, whisk together the ⅔ cup of unsweetened cocoa powder, 1 cup of gluten-free all-purpose flour blend, and ½ teaspoon of salt.⅔ cup unsweetened cocoa powder, 1 cup gluten-free all-purpose flour blend, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; overmixing can lead to tough brownies. A few streaks of flour are okay.
- If using, gently fold in the ½ cup of semi-sweet chocolate chips.½ cup semi-sweet chocolate chips
- Pour the batter evenly into your prepared baking pan. Spread it out with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, not wet batter.
- Allow the brownies to cool completely in the pan on a wire rack before cutting. Once cooled, cut into squares and enjoy.
Notes
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months. Gently warm in the microwave for 5-10 seconds for a gooey feel.
