1/2 cup (1 stick) unsalted butter (or dairy-free alternative)
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup gluten-free all-purpose flour
1/4 teaspoon salt
1/4 teaspoon gluten-free baking powder
1/2 cup semi-sweet chocolate chips (make sure they are gluten-free)
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) square baking pan or line it with parchment paper.
Melt the Butter:
In a microwave-safe bowl or on the stovetop, melt the butter until it’s completely liquefied. Allow it to cool slightly.
Mix Sugar and Eggs:
In a mixing bowl, whisk together the granulated sugar and eggs until the mixture is well combined and slightly fluffy.
Add Vanilla and Cocoa:
Stir in the pure vanilla extract and unsweetened cocoa powder.
Combine Dry Ingredients:
In a separate bowl, whisk together the gluten-free all-purpose flour, salt, and gluten-free baking powder.
Add Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
Fold in Chocolate Chips:
Gently fold in the semi-sweet chocolate chips into the brownie batter.
Pour the brownie batter into the prepared baking pan, spreading it out evenly.
**Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be cautious not to overbake; the brownies will continue to set as they cool.
Cool and Cut:
Allow the brownies to cool in the pan for a while, then use the parchment paper overhang (if using) to lift them out of the pan. Place them on a cutting board and cut into squares.
Serve and Enjoy:
Serve these delicious gluten-free brownies once they’ve cooled, and enjoy!
These brownies are fudgy, rich, and perfect for anyone following a gluten-free diet.