How to Bake 7 Chewy Gluten-Free Brownies Like a Pro!
Satisfy your sweet tooth with these fudgy gluten-free brownies that have the perfect balance of rich chocolate flavor and chewy texture.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup butter unsalted, room temperature
- 2 cups coconut sugar or any granulated sugar of choice
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1.5 cups cocoa powder unsweetened, sifted
- 1 cup gluten-free flour blend ensure it includes xanthan gum
- 1 teaspoon baking powder
- 0.5 teaspoon sea salt
- 8 ounces dark chocolate chunks or semi-sweet chocolate chips, divided
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Line a 9x13 inch metal baking pan with parchment paper, allowing extra to hang over the edges.
- In a medium saucepan, melt the butter over medium heat. Once melted, stir in the coconut sugar until fully combined. Set aside to cool slightly.
- In a large mixing bowl, whisk the eggs and vanilla extract. Gradually incorporate the cooled butter-sugar mixture.
- Gently fold in cocoa powder followed by the gluten-free flour blend, baking powder, and salt, mixing until just combined.
- Stir in 6 ounces of the dark chocolate chunks. Pour the batter into the prepared pan and smooth the top.
- Scatter the remaining 2 ounces of chocolate chunks over the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Allow the brownies to cool completely in the pan. Lift out the brownies using the parchment paper overhang, slice into squares, and serve.
Notes
For best results, use a high-quality unsweetened cocoa powder. Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week.