Baking is one of my favorite pastimes, and nothing brings me more joy than creating delicious gluten-free brownies. I’m excited to share my tips and tricks with you to ensure your brownies turn out rich and fudgy every single time!
Before we dive in, let’s talk about the ingredients. The foundation of my perfect gluten-free brownies consists of the following:
- 1 cup of gluten-free all-purpose flour (make sure it contains xanthan gum for better texture)
- 1/2 cup of unsweetened cocoa powder
- 1 cup of granulated sugar
- 1/2 cup of unsalted butter (melted)
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
- Optional: chocolate chips or nuts for added texture.
Now, let’s get started with the baking process.
First, I preheat my oven to 350°F (175°C). This allows for even cooking. While the oven is heating, I prepare a 9×9-inch baking dish by greasing it lightly or lining it with parchment paper for easy removal later on.
In a large mixing bowl, I combine the melted butter and granulated sugar. I whisk them together until the mixture is smooth and creamy. Next, I add the eggs one at a time, followed by the vanilla extract, mixing well after each addition. This brings richness and depth to the flavor of my brownies.
In a separate bowl, I sift together the gluten-free flour, cocoa powder, and salt. This step is important as it ensures an even distribution of ingredients and helps create a lightweight batter. Once combined, I gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. If I’m adding chocolate chips or nuts, I fold those in last.
Next, I pour the batter into my prepared baking dish and use a spatula to spread it evenly. To make the brownies extra special, I often sprinkle a few additional chocolate chips on top for that melty finish. Then, I place them in the preheated oven and bake for 20 to 25 minutes.
I usually check for doneness by inserting a toothpick in the center; I want it to come out with a few moist crumbs, but not wet batter. When done, I remove the brownies from the oven and let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. This helps them set beautifully.
Finally, once they are cooled, I cut them into squares. My gluten-free brownies are now ready to be enjoyed! Serve them warm with a scoop of ice cream or as they are; I promise they won’t last long!
Happy baking, and enjoy your scrumptious, fudgy treats!
How to Make Perfect Gluten-Free Brownies
Ingredients
- 1 cup gluten-free all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan.
- In a large mixing bowl, combine the melted butter and sugar, mixing until well combined.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the gluten-free flour, cocoa powder, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chocolate chips.
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool in the pan for at least 10 minutes before cutting into squares and serving.
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