Gluten Free Brownies
These gluten-free brownies are wonderfully chewy and rich, perfect for any occasion. Easy to prepare with simple ingredients, they make a comforting treat everyone can enjoy.
Ingredients
Brownie Base
- 2 large eggs, room temperature Ensure eggs are at room temperature for better mixing.
- ¾ cup granulated sugar
- 1⅔ cup semi-sweet chocolate chips, divided 1 cup for melting, ⅔ cup for folding in.
- ¾ cup oil (avocado or any neutral oil) Adds moisture.
- 2 teaspoon vanilla extract Enhances flavor.
- 2 tablespoon milk (dairy or non-dairy, room temperature) Contributes to texture.
- ½ cup + 2 tablespoons gluten free all-purpose baking flour Provides structure.
- 2 tablespoon cocoa powder Enhances chocolate flavor.
- ¼ teaspoon salt Balances sweetness.
- ¼ teaspoon baking powder Causes leavening.
Instructions
Preparation
- Preheat your oven to the appropriate temperature.
- Prepare your baking dish by greasing it lightly or lining it with parchment paper.
Mixing
- In a mixing bowl, combine the eggs and granulated sugar. Whisk until smooth and pale in color.
- Melt 1 cup of the semi-sweet chocolate chips either in the microwave or using a double boiler.
- Combine the melted chocolate with the egg and sugar mixture, stirring gently.
- Pour in the oil and vanilla extract, mixing until well incorporated.
- Add the milk and stir to ensure the batter is smooth.
Dry Ingredients
- In a separate bowl, whisk together the gluten free all-purpose baking flour, cocoa powder, salt, and baking powder.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Fold in the remaining ⅔ cup of semi-sweet chocolate chips.
Baking
- Pour the brownie batter into the prepared baking dish and smooth out the top.
- Bake in the preheated oven until a toothpick inserted comes out with a few moist crumbs.
- Let the brownies cool in the pan, then transfer to a wire rack to cool completely before cutting.
Notes
These brownies can be stored in an airtight container for up to three days at room temperature, or they can be refrigerated for up to a week. For longer storage, freeze them wrapped tightly.