If you’ve been missing and craving a decadent brownie – all fudgy and rich with gorgeous crackly tops and rich chocolatey insides then this recipe won’t let you down. These gluten free Brownies are the answer to your gluten free prayers! They’re fudgy and rich, chocolatey and delicious.
170 grams unsalted butter, melted
200 grams caster sugar
90 grams brown sugar
1 teaspoon vanilla extract
3 large eggs
40 grams cocoa powder
70 grams gluten free flour
75 grams milk or dark chocolate chips
Preheat the oven to 180°C or 160°C fan forced. Grease and line a 20cm square baking tin with baking paper, ensuring two sides overhang.
In a large mixing bowl, add melted butter and sugars and gently whisk together. Add vanilla extract and stir.
Add the eggs, one at a time, stirring in-between, then sift in the cocoa powder and flour. Stir until just combined. Add chocolate chips.
Pour the brownie batter in the prepared tin and place in the oven. Bake brownies for approximately 30-35 minutes or until they no longer wobble in the middle.
Leave in tin and transfer to a wire rack to cool completely. These brownies are quite fragile so if you can, transfer to the fridge for an hour before cutting into squares to serve.
*1 WHISK THE EGGS + SUGAR LONG ENOUGH. You really don’t want to rush this step, since it’ll help you achieve that delightful crackly top and give your gluten-free brownies a bit more structure.
*2 DON’T OVER-BAKE. To achieve decadently fudgy brownies (instead of cakey brownies) the trick is to take them out when the centre is just about set. They’ll finish setting as they cool and won’t end up too crispy or dried out.
*3 COOL THEM BEFORE CUTTING. It’s very tempting to cut straight into warm, gooey gluten-free brownies, but they will cut better and be better set if you wait until they cool. You’ll actually get the neatest cut if you chill them in the refrigerator, but it’s OK to let them cool completely on the counter also.