Gluten Free Brownies
Rich, chocolatey, and perfectly fudgy, made with simple ingredients for a comforting homemade treat!
Ingredients
Method
- Preheat oven to 325°F.
- Grease and line a half-sheet pan with parchment paper.
- In a double boiler, melt the chocolate and butter, then set aside to cool slightly.
- In a small bowl, whisk together the cocoa powder, Caputo gluten free flour, baking powder, and salt. Set aside.
- Gradually whisk the sugar into the chocolate/butter mixture until fully incorporated. This step is very important and must be done slowly to ensure the sugar dissolves and your brownies have a thin, shiny crust on top. Continue whisking, adding the vanilla extract then one egg at a time until fully incorporated.
- Using a whisk, add the flour/cocoa powder mixture and gently fold until combined. Be careful not to overmix.
- Transfer the batter to the prepared sheet pan. Bake for 20-25 minutes until a toothpick inserted comes out clean and the center bounces back when lightly pressed. Enjoy!
Notes
These brownies are delicious served with a scoop of vanilla ice cream, drizzled with chocolate syrup! 🙂
