Skipping wheat flour doesn’t have to mean forgoing decadent baked goods. Among all of it, brownies have always been one of my absolute favourite desserts. I love the simplicity of them and they are a perfect fix for a chocolate craving. So, this gluten-free experiment has by far been most enjoyable.
These gluten-free brownies come out perfectly chewy and fudgy all at the same time. No cakey brownies here! And most of all, you needn’t worry about specialty ingredients; these brownies use ordinary pantry items. These chewy gluten-free brownies are perfect for those intense chocolate cravings!
Prep: 20 mins | Total: 50 mins | Yield: Makes 9 pieces
1 ¼ cup dark chocolate chips
4 (56 g) tablespoons unsalted butter
¾ (150 g) cup sugar
3 large eggs
2 teaspoons vanilla extract
¼ cup (20 g) sweetened cocoa powder
½ teaspoon salt
Step 1: Preheat oven to 350 degrees. Line bottom and sides of an 8-inch-square baking pan with foil, leaving a 2-inch overhang. Set aside.
Step 2: In a double boiler, place butter on medium and once it starts melting, add the dark chocolate chips. Stir occasionally until completely melted.
Step 3: Add sugar, continue mixing and remove from heat.
Step 4: In a big bowl, crack open the eggs. Add Vanilla extract, and whisk on medium speed for one minute.
Step 5: Add sweetened cocoa powder. Continue Whisking.
Step 6: Add the butter-chocolate chip mixture set aside. Whisk until smooth- for about 2-3 minutes.
Step7: Transfer the mixture to the greased and lined baking pan. Bake at 350 degrees for 25-30 minutes.
Cook’s Notes Sugar Depletes Prana, so use honey or molasses, if handy! You can also pick the dairy-free Chocolate chips and butter, if you are lactose intolerant.
Happy Baking! 👩🍳