Gluten Free Brownies

Gluten Free Brownies Recipe:If you are a chocolate lover like me, you are going to be taken to chocolate heaven when you bite into these gluten-free brownies! I like brownies to have a flaky crust and be light like a cake but also chewy inside. But most of all, I want to taste the chocolate. These are the ultimate easy, gluten-free brownies made from scratch. Seriously, you are not going to want to buy a gluten-free brownie mix again!

Gluten-Free Brownie Recipe

There is something just magical about brownies. For any chocolate lover, it’s an easy chocolate dessert that can be made in a little over 30 minutes. Better than box-mix, these homemade gluten-free brownies are fudgy, chewy, and soft. I promise you won’t go back to your favorite gluten-free boxed brownie mix when you see how easy it is to make gluten-free brownies from scratch! These brownies truly are a one-bowl wonder recipe, you don’t even need a mixer!

Tips and Suggestions

• So make sure to check the ingredients of your gluten-free flour and not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get gummy brownies!
• The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup.  After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.

Should I Use A Metal Or Glass Pan?

I like to bake brownies in a glass pan. Glass pans provide better heat distribution, which leads to more evenly baked brownies. Metal pans tend to produce a firm, but chewy brownie. Metal pans also heat up quickly and you will have to watch your brownies to keep them from over-baking.

Storage Instructions

Store leftover gluten-free brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can freeze the brownies once they are completely cooled. Wrap tightly in plastic wrap or foil and place them in a freezer bag to store for up to 3 months. When ready to serve, thaw at room temperature for a few hours or in the refrigerator overnight.

• 1/2 cup unsalted butter, melted, Dairy-free use Smart Balance Butter.

• 3/4 cup granulated sugar

• 1/2 cup brown sugar, packed

• 2 large eggs

• 1 tablespoon pure vanilla extract

• 3/4 cup all-purpose gluten-free flour with xanthan gum, I like Pillsbury gluten-free.

• 1/2 cup cocoa powder

• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Directions

• Preheat oven to 350º F.

• Spray the 8×8 square baking pan with gluten-free non-stick cooking spray or line the baking pan with parchment paper and coat the bottom and sides with gluten-free nonstick cooking spray or butter.

• In a large bowl, add melted butter, pure vanilla extract, granulated sugar and brown sugar and mix until fully combined.

• Add in eggs one at a time and mix until fully combined.

• In a medium-sized bowl combine gluten-free flour, cocoa powder, baking soda and salt and whisk together.

• Slowly add the gluten-free flour mixture to the wet ingredients and mix until fully combined and smooth.

• Pour the brownie batter to 8×8 sized baking pan.

• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out just barely clean. The sides of the brownies with start to pull away from the pan. Please watch your brownies because all ovens are different.

• Remove brownies and allow to cool completely. Enjoy!

• Store leftovers in an air-tight container.