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Gluten Free Brownies

These Gluten Free Brownies are fudgy, chewy, perfectly chocolatey, and so easy to make. 

Course Dessert
Cuisine American
Keyword Brownies, Gluten Free Brownies
Author Sunup to Sundown

Ingredients

  • 2 large eggs room temperature
  • 3/4 cup granulated sugar
  • 1 2/3 cup semi-sweet chocolate chips divided
  • 3/4 cup oil avocado, neutral or refined coconut oil
  • 2 tsp vanilla extract
  • 2 tbsp milk dairy or non-dairy
  • 1/2 cup +2 tbsp gluten free all-purpose baking flour I used Bob's Red Mill
  • 2 tbsp cocoa powder
  • 1/4 tsp salt
  • 1/4 tsp baking powder

Instructions

  1. Preheat the oven to 350 degrees F.

  2. Add 1 cup worth of the chocolate chips to a microwave safe bowl and microwave at 30-45 second intervals. Stir between each interval until completely melted.

  3. Meanwhile, whisk together the eggs, sugar, vanilla, milk and oil. Whisk in the melted chocolate once it's melted.

  4. Add in the dry ingredients (Flour, cocoa, salt and baking powder) and mix until a batter forms. Fold in the remaining 2/3 cup of chocolate chips.

  5. Transfer to an 8 x 8 baking dish lined with parchment paper and spread the batter evenly.

  6. Bake for 30-38 minutes or until a toothpick comes out somewhat clean and the top is nice and shiny/crinkly. I do about 35 minutes in my oven, but all ovens are different. Bake for longer for a less fudge center or vice versa for a more fudgy brownie.

  7. Let cool completely, then slice into 16 even squares. They slice much more neatly if you pop them in the fridge for about 20 minutes before slicing!