Fudgy Gluten‑Free Brownies
Makes: 1 pan (about 12 brownies)
Ready in: 40 minutes
Ingredients
• ½ cup (1 stick) unsalted butter
• 1 cup semi sweet chocolate chips or chopped chocolate
• ¾ cup sugar
• ¼ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ⅓ cup cocoa powder
• ½ cup gluten free flour blend (a 1:1 baking blend works best)
• ¼ tsp salt
• Optional: ½ cup chopped nuts or extra chocolate chips for topping
Directions
1. Preheat the oven to 350°F (175°C). Grease or line an 8 inch baking pan with parchment paper.
2. Melt the butter and chocolate together in a saucepan over low heat (or in the microwave, 30 second bursts), stirring until smooth.
3. Mix in sugars, eggs, and vanilla until combined and glossy.
4. Add dry ingredients: Stir in cocoa powder, gluten free flour blend, and salt. Mix just until smooth — don’t overbeat.
5. Pour into pan and smooth the top. Sprinkle with nuts or chocolate chips if using.
6. Bake 20–25 minutes, until the edges are set but the center still looks slightly soft.
7. Cool completely before slicing for the best fudgy texture.
Notes
These brownies are rich and chocolatey — more fudgy than cakey. If you like them firmer, bake a few minutes longer; for extra gooey centers, pull them out on the earlier side. They also freeze beautifully, so feel free to make a double batch.
