• 1/2 cup (1 stick) unsalted butter
  • 2 ounces of unsweetened chocolate (ensure it’s gluten-free)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup gluten-free all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup chopped walnuts (optional)
  • Confectioner’s sugar for dusting (optional)


  1. Preheat the Oven:
    • Preheat your oven to 325°F (160°C). Grease an 8×8-inch (20×20 cm) baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
  2. Melt Butter and Chocolate:
    • In a medium-sized saucepan, melt the butter and unsweetened chocolate over low heat, stirring until smooth. Once melted, remove from heat and allow it to cool slightly.
  3. Add Sugar and Mix:
    • Stir in the granulated sugar into the chocolate mixture and mix well.
  4. Add Eggs and Vanilla:
    • Add the eggs, one at a time, stirring well after each addition. Stir in the vanilla extract.
  5. Add Flour and Salt:
    • Sift the gluten-free all-purpose flour and salt into the mixture. Gently fold it in until just combined. Be careful not to overmix.
  6. Add Nuts (Optional):
    • If you’re adding walnuts, fold them into the batter at this point.
  7. Transfer to Baking Pan:
    • Pour the brownie batter into the prepared baking pan, spreading it out evenly.
  8. Bake:
    • Bake in the preheated oven for approximately 35-40 minutes, or until a toothpick or cake tester inserted into the center comes out with a few moist crumbs. Be sure not to overbake; the goal is for the brownies to be fudgy.
  9. Cool and Dust with Confectioner’s Sugar (Optional):
    • Allow the brownies to cool in the pan on a wire rack. Once cooled, you can dust the top with confectioner’s sugar for a decorative touch.
  10. Cut and Serve:
    • Use the parchment paper overhangs to lift the brownies out of the pan. Place them on a cutting board, cut into squares, and serve.
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