Flourless Gluten Free Brownies
Indulge in these rich and decadent brownies that are perfect for gluten-free diets. Made with cocoa powder, these treats offer a dense and fudgy texture that chocolate lovers will adore.
Equipment
- 1 9-inch square baking pan lined with parchment paper
- 1 Mixing Bowl large
- 1 electric mixer
Ingredients
Brownie Ingredients
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Optional Add-ins
- 1/2 cup chopped nuts
- 1/2 cup chocolate chips
- 1/4 cup dried fruits
Instructions
Preparation
- Preheat your oven to 350°F and line a 9-inch square baking pan with parchment paper.
- Melt the butter in a microwave-safe bowl or on the stovetop until fully liquefied.
- In a large mixing bowl, combine the melted butter, sugar, cocoa powder, and salt. Mix until smooth and well combined.
- Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
- Stir in the vanilla extract, ensuring it is evenly distributed throughout the batter.
- If using, gently fold in any optional add-ins such as chopped nuts, chocolate chips, or dried fruits.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan for at least 15 minutes before lifting them out using the parchment paper.
- Cut the cooled brownies into squares and serve as desired.
- Store any leftover brownies in an airtight container at room temperature for up to 3 days.
Notes
Pro Tips: Use high-quality cocoa powder for the best flavor. Ingredient Substitutions: Replace butter with coconut oil for a dairy-free option. How to Serve: Serve slightly warm with ice cream or whipped cream. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Bake and freeze for up to 1 month, thaw before serving.