Gluten-Free Brownies Recipe
Equipment
- Small saucepan
- Large bowl
- Medium bowl
- Whisk
- Wooden spoon or spatula
- Parchment paper
- Baking pan
- Wire rack
- Oven
- Knife
Ingredients
- ½ cup of dairy-free butter alternative
- 1 cup of granulated sugar
- 2 large eggs
- 1 tsp of vanilla extract
- ¾ cup of gluten-free flour blend (without xanthan gum)
- ¼ cup of unsweetened cocoa powder
- ¼ tsp of salt
- ½ cup of dairy-free chocolate chips
- ¼ cup of chopped nuts, dried fruits, or other mix-ins (optional)
Instructions
- Preheat your oven to 350°F (177°C) and line an 8x8-inch (20x20-cm) baking pan with parchment paper.
- In a small saucepan over low heat, melt the dairy-free butter alternative and sugar together, stirring occasionally, until smooth and glossy. Remove from the heat and let it cool slightly.
- In a large bowl, whisk the eggs and vanilla extract until well combined. Add the butter-sugar mixture and whisk again until smooth.
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and stir with a wooden spoon or a spatula until well incorporated. Fold in the dairy-free chocolate chips and any optional mix-ins.
- Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Let the brownies cool completely in the pan on a wire rack before cutting into squares and enjoying.
Notes
Nutritional information per serving:
- Fat: 16.2 g
- Saturated fat: 7 g
- Carbs: 22 g
- Fiber: 1.6 g
- Sugars: 20 g
- Protein: 4.5 g
- Sodium: 1 mg