Gluten Free Brownies

by Lyndall Kriedemann August 28, 2024

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!

Instructions

Preheat oven to 175º C.
Spray the 8×8 square baking pan with non-stick cooking spray or line the baking pan with parchment paper and coat the bottom and sides with nonstick cooking spray or butter.
In a large bowl, add melted butter, vanilla, 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.

Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
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.
For the dairy-free option, use plant bake butter.
To store: Place gluten-free brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
To freeze: Wrap gluten-free brownies tightly in plastic wrap for up to 3 months.