Gluten Free Brownies
Total Time
35 mins
Prep Time
10 mins
Cook Time
25 mins
Rating
4.67 out of 5 stars
(54)
Ingredients
12
- 1 1/2 cups chocolate chips, divided
- 6 tablespoons unsalted butter, cut into tablespoon pieces
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup Dutch processed cocoa, (can use unsweetened cocoa)
- 3 tablespoons cornstarch, make sure it's a gf brand
- 1/2 teaspoons espresso powder, optional
- 1/4 teaspoon sea salt, plus more for sprinkling on brownies
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Preparation
Step 1
Preheat oven to 350 degrees F. Spray an 8×8″ baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.
Step 2
In a large microwave-safe bowl, combine 1 cup of the chocolate chips and the butter. Place the bowl in the microwave and melt in 30-second increments, on high heat, stirring every 30 seconds until melted and smooth. This should take 1 minute or a little longer. Don’t overheat.
Step 3
Stir in the brown sugar and granulated sugar and mix until smooth. Stir in the eggs and vanilla extract and mix until combined.
Step 4
Add the cocoa, cornstarch, espresso powder, and sea salt. Stir until just combined. Stir in ¼ of the remaining chocolate chips.
Step 5
Pour the brownie batter evenly into the prepared pan. Sprinkle the remaining chocolate chips and a little bit of sea salt over the top. Bake for 20 to 25 minutes or until an inserted toothpick comes out with a few moist crumbs.
Step 6
Let the brownies cool completely before cutting into squares.
Step 7
Save recipe for the next time?
Chef's notes
Store the brownies in an airtight container on the counter for 3 to 5 days. You can freeze the brownies for up to 2 months.
