Making delicious gluten-free desserts can be challenging, and so many of the mixes, well, they just aren’t good! But is absolutely possible to turn out a delicious, fudgy pan of gluten free brownies, and this recipe is the ticket! We love Cup 4 Cup Gluten Free Flour Blend in this recipe. It’s just the right texture and ensures a decadent, chocolatey treat that everyone will enjoy. Don’t give up on gluten free baking. Start with a pan of brownies!
Time: 45 min
Makes 12-16 browniesRating
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Loading...| 1 cup cocoa powder | |
| 1 cup Cup 4 Cup Gluten Free Flour | |
| 1 tsp Baker's Salt | |
| 1 1/2 stick unsalted butter | |
| 4 oz semi sweet chocolate, chopped | |
| 2 cups sugar | |
| 3 eggs | |
| 2 tsp Pure Vanilla Extract | |
| 1 cup chocolate chips |
| 1. | Preheat the oven to 350°F. Grease and line a 9x13 pan with parchment, leaving an overhang to lift the finished brownies out. |
| 2. | In a microwave safe bowl, combine butter and half of the chopped semi sweet chocolate. Microwave in 30 second increments, stirring after each, until completely smooth. Whisk in the sugar until combined. Then whisk in the eggs and extract. |
| 3. | Add the cocoa powder, flour, salt, remaining chopped semisweet chocolate and chocolate chips. Fold the mixture together with a rubber spatula. Spread the batter into the prepared pan. |
| 4. | Bake for 30 minutes, then test with a toothpick. Insert it into the center of the pan. If it comes out with wet batter then they aren’t done. You're looking for just a few moist crumbs. Check every 2 minutes until you have moist crumbs. |
| 5. | Remove from the oven and place on a wire rack and allow to cool to room temperature before cutting. |
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