Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. This prevents sticking and makes clean-up a breeze.
- In a large mixing bowl, combine the melted unsalted butter and granulated sugar. Whisk until well combined and smooth. Stir in the vanilla extract.1 cup unsalted butter, melted, 2 cups granulated sugar, 1 teaspoon vanilla extract
- Add the eggs to the butter and sugar mixture one at a time, whisking thoroughly after each addition until the mixture is glossy. Ensure each egg is fully incorporated before adding the next.
- In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, unsweetened cocoa powder, and salt. This ensures that the dry ingredients are evenly distributed, preventing pockets of flour or cocoa in your brownies.1 cup gluten-free all-purpose flour blend, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; stop as soon as no dry streaks of flour remain. Overmixing can result in tough brownies.
- Gently fold in the gluten-free semi-sweet chocolate chips. Reserve a small handful to sprinkle on top before baking if desired.1 cup semi-sweet chocolate chips
- Pour the batter evenly into the prepared baking pan and spread it out with a spatula. Sprinkle any reserved chocolate chips on top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). The edges should be set.
- Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. This is crucial for achieving clean cuts and the perfect fudgy texture.
- Once completely cooled, cut the brownies into small, two-bite squares. This size is perfect for satisfying a craving without overindulging.
Notes
To store, keep at room temperature in an airtight container for up to 3 days. Refrigerate for up to a week, or freeze for up to 2-3 months. Gently reheat if desired.
