Easy Gluten Free Brownies
These easy gluten free brownies are perfect for beginner bakers looking to enjoy a classic chocolate treat without gluten. With simple ingredients and straightforward steps, you can create fudgy, delicious brownies that everyone will love.
Equipment
- 1 9x9-inch baking pan lined with parchment paper
- 1 Mixing Bowl large
- 1 electric mixer
Ingredients
Dry Ingredients
- 1 cup gluten free all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
Preparation
- Set your oven to 350°F (175°C). Prepare a 9x9 inch baking pan by lining it with parchment paper or greasing it with butter.
- In a large bowl, whisk together the gluten free flour, cocoa powder, baking powder, and salt until well combined.
- In another bowl, beat the melted butter and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix the batter.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- Place the pan in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove the brownies from the oven and let them cool in the pan on a wire rack. This will help them set and makes slicing easier.
- Once cooled, cut the brownies into squares and serve them as a delightful treat.
- Store any leftover brownies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
Notes
Pro Tips: Use room temperature ingredients for the best results. Avoid overmixing to keep the brownies tender.
Ingredient Substitutions: Substitute coconut oil for butter or use flax eggs for a vegan version.
How to Serve: Serve warm with ice cream or whipped cream.
Storage & Freshness: Store in an airtight container at room temperature for up to 4 days.
Make-Ahead Tips: Prepare the batter in advance and refrigerate for up to 24 hours before baking.
Ingredient Substitutions: Substitute coconut oil for butter or use flax eggs for a vegan version.
How to Serve: Serve warm with ice cream or whipped cream.
Storage & Freshness: Store in an airtight container at room temperature for up to 4 days.
Make-Ahead Tips: Prepare the batter in advance and refrigerate for up to 24 hours before baking.