After a long week at work, I love curling up on the couch with a tea and a movie, but what completes the night is gluten free brownies. It is one of those desserts that is easy to put together, throw it into the oven and walk away… in just 40 ish minutes you will have hot and chocolatey gluten free brownies to enjoy.
Ingredients
Chocolate: Chocolate is really the star of this dessert. Without chocolate you have … flour bars? And that doesn’t sound delicious. I use a high quality cocoa powder, but if you wanted even more chocolatey flavour you can throw in chunks of chocolate into the batter. It will melt as the brownies cook and create pockets of goodness.
Flour: If you read my about page, you will know that I love using Bob’s Red Mill 1-1 Gluten Free Flour. The flour is super easy to sub into any recipe. I use it in baking, some of my bread making and cooking to thicken up soups or scallop potatoes.
Bringing it together
I feel a bit silly talking about how to make these, as they are so simple. You take one bowl, you put all ingredients into the bowl. Mix until it is combined and then pour into your 9”x9” brownie dish and pop into the oven. It is honestly that easy.
I will say one thing that does make a huge difference is the pan. In the past I would use a casserole dish that was glass or ceramic and then the middle would ALWAY fall. There was nothing bad about that, it made them even more fudgier. What I have found works in a 8”x8” square pan. This is the one I use.
Storing
Will they even last long enough to need to think about storage? These moist brownies last a couple days at room temperature in an air tight container. I have even frozen these brownies to put into ice cream, but when I freeze too many, I let the, defrost on the counter and they are just as moist as the day I put the, in the freezer! So good, and so tasty.
Gluten Free Brownies
Ingredients
- ½ Cup melted unsalted butter (if you are using salted butter omit the salt from the recipe)
- ¾ Cup white sugar
- ½ Cup brown sugar
- 1 Splash vanilla
- ½ Cup cocoa powder
- ¾ Cup Bob’s Red Mill 1-1 Gluten Free Flour
- 2 eggs
- ½ Tsp baking soda
- ¼ Tsp salt
Instructions
- Preheat oven to 350 degrees
- Line an 8×8 pan with parchment paper. Butter the parchment paper to ensure nothing will stick
- In a large bowl, add butter and melt in the microwave. Start with 60 seconds and continue to add time as needed until it is fully melted.
- Once butter is melted, all ingredients into the bowl and stir together.
- Pour batter into the prepared dish. Let sit on the counter for 15 minutes to ensure the gluten free flour becomes hydrated.
- Bake for 30 minutes or until a toothpick is inserted in the middle and comes out clean.
- Remove pan from the oven. All to cool completely.
- Enjoy!
Notes
Did you make this recipe?
Lovely. Now let me know how you liked it and how much of a cheat it was. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
Until next time. Keep following and commenting. Join me on Instagram, where I will be revealing my secret tips and tricks! Yes, that’s right!
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