Gluten-Free Brownie Recipe
Servings: 16 squares
Calories: 193kcal
My gluten-free brownies are thick, chocolatey, and fudgy!
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Ingredients
- ½ cup butter regular or vegan
- ½ cup dark chocolate chips or chopped
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 tablespoon pure cocoa powder
- 1½ teaspoon vanilla extract
- ½ teaspoon instant coffee (optional)
- ½ cup gluten-free 1-to-1 flour blend (with xanthan gum)
- ½ teaspoon fine salt
- ⅔ cup chocolate chips
Instructions
- In a small pot, melt together butter and dark chocolate. Stir consistently to avoid burning. Once they’re completely melted, take the pot off the heat.
- Add the granulated sugar, brown sugar, cocoa powder, and whisk together until it’s combined. Add the egg one at a time, mixing after each addition.
- Add the vanilla extract and instant coffee granules and mix until combined.
- In a small bowl, mix together gluten-free flour blend and fine salt. Add the mixture to the pot and mix the batter until smooth.
- Switch to a spatula or wooden spoon and mix in the chocolate chips. Set the pot aside to let the batter rest for 20 minutes.
- While the batter rests, preheat the oven to 350°F (180°C). Grease and line an 8x8 inch square pan with parchment paper.
- Pour the rested brownie batter into the prepared pan and bake for 30 minutes. Once the brownies come out of the oven, run a knife along the sides (between the brownies and parchment paper) to prevent them from sinking in the center.
- Let the brownies cool completely before taking them out of the pan to cut and serve.
Notes
Dairy-Free: Simply swap out the butter for a vegan butter. Miyoko’s and Earth Balance are typically my top choices.
Storage: Store the brownies in an airtight container for up to 3 days, or individually wrapped in a freezer bag in the freezer for up to 3 months.
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Nutrition
Serving: 1square | Calories: 193kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Sodium: 129mg | Sugar: 19g