The BEST Gluten-Free Brownies
The BEST Gluten-Free Brownies might be a good recipe to expand your side dish recipe box. This gluten free and fodmap friendly recipe serves 9 and costs 67 cents per serving. One portion of this dish contains roughly 5g of protein, 23g of fat, and a total of 426 calories. If you have salt, gluten free all purpose baking flour, unsweetened baking chocolate, and a few other ingredients on hand, you can make it. This recipe from Crazy for Crust has 162 fans. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is not so outstanding. Try Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar), Easy Egg Free Brownies (Dairy-Free, Gluten-Free), and Gluten-Free Brownies (Nut-free & Egg-Free) for similar recipes.
Servings: 9
Ingredients:
3 eggs
1 cup Gluten-Free 1-to-1 Baking Flour (such as Bob's Red Mill, the blue package)
1 3/4 cups granulated sugar
1/2 teaspoon salt
2 ounces semi-sweet baking chocolate
3/4 cup unsalted butter
2 ounces unsweetened baking chocolate
2 tablespoons unsweetened cocoa powder
1 tablespoon vanilla extract
Equipment:
aluminum foil
oven
frying pan
microwave
bowl
toothpicks
Cooking instruction summary:
Preheat oven to 350F. Line a 9x9 pan with foil or parchment and spray with nonstick cooking spray (be sure to use original and NOT the kind with flour!) (You can also bake these in a 9x13" pan for more but thinner brownies, but baking time will be affected.)Place baking chocolates and butter in a large microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth (about 2 minutes depending on your microwave).Stir sugar into chocolate mixture, then stir in eggs until well mixed. Add the vanilla, cocoa, and salt and stir until smooth, then carefully stir in the flour.Pour batter into the pan and bake for about 22-25 minutes until a toothpick comes out with just a few crumbs an inch from the side of the pan. I like to make these a little underdone so they stay fudgy and rich.Cool completely in the pan then cut into squares and serve. Store in an airtight container for up to 4 days or freeze for up to one month.Tip: add any gluten-free candy or chopped cookies in step 3 after adding the flour for a fun twist.
Step by step:
1. Preheat oven to 350F. Line a 9x9 pan with foil or parchment and spray with nonstick cooking spray (be sure to use original and NOT the kind with flour!) (You can also bake these in a 9x13" pan for more but thinner brownies, but baking time will be affected.)
2. Place baking chocolates and butter in a large microwave safe bowl.
3. Heat in 30 second increments, stirring between each, until melted and smooth (about 2 minutes depending on your microwave).Stir sugar into chocolate mixture, then stir in eggs until well mixed.
4. Add the vanilla, cocoa, and salt and stir until smooth, then carefully stir in the flour.
5. Pour batter into the pan and bake for about 22-25 minutes until a toothpick comes out with just a few crumbs an inch from the side of the pan. I like to make these a little underdone so they stay fudgy and rich.Cool completely in the pan then cut into squares and serve. Store in an airtight container for up to 4 days or freeze for up to one month.Tip: add any gluten-free candy or chopped cookies in step 3 after adding the flour for a fun twist.
Nutrition Information:
covered percent of daily need
