Thick and Fudgy Gluten Free Brownies.
Thick, chewy, fudgy gluten free brownies made in one bowl with pantry ingredients. This is a recipe you'll use again and again!
Ingredients
- ¾ cup gluten free flour blend
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup unsweetened cocoa powder
- ⅔ cup dairy free dark chocolate chips
- ⅓ cup vegan buttery spread use regular butter if you prefer
- 1 cup organic cane sugar
- 2 eggs
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 375 degrees F. Line an 8x8 square baking dish with parchment paper so that it hangs over on two sides.
- Place the vegan buttery spread and the chocolate chips in a bowl and microwave on high for 45-60 seconds. Stir until the chocolate chips are melted and incorporated.
- Add the sugar and the eggs and mix well. Add the gluten free flour, salt, baking powder, coc0a powder, and vanilla. Stir until combined.
- Pour the batter into the prepared pan and smooth out with the back of a spoon. Bake at 375 degrees F for about 28-30 minutes or until a toothpick inserted in the middle of the pan comes out clean.
- Allow brownies to cool for at least an hour before slicing with a sharp knife.
Notes
You can use a 9x9 square pan if you like, but the brownies won't be quite as thick.
I like to make this recipe with Namaste Gluten Free Perfect Flour Blend. Both brands made delicious brownies.
These should stay fresh in an airtight container for up to three days.
If you want to use an egg replacer, I would recommend trying ⅓ cup applesauce or ⅓ cup mashed banana.
Nutrition
Calories: 192kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 27mgSodium: 149mgPotassium: 57mgFiber: 2gSugar: 22gVitamin A: 279IUCalcium: 32mgIron: 1mg
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