- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 16 servings
- Category: dessert
- Method: oven
- Cuisine: american
- Diet: Gluten Free
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 16 servings
- Category: dessert
- Method: oven
- Cuisine: american
- Diet: Gluten Free
Ingredients
- 1/2 cup + 2 tablespoons unsalted butter
- 1 cup light brown sugar
- 2 large eggs, room temperature
- 3/4 cup Dutch processed cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 6 Tablespoons gluten free flour (we used Bob’s Redmill 1 to 1 Baking Flour)
Instructions
- Preheat oven to 350°F. Grease and line a 8″x8″ pan with parchment paper and set aside.
- In a large microwave-safe bowl, combine butter and sugar. Microwave for 30 seconds, then remove and stir with a whisk. Repeat process 2 more times. Though granules of sugar will remain, the goal is to get the mixture to a glossy finish.
- Allow mixture to cool slightly, then add in eggs one at a time, whisking in between each addition. Whisk until the mixture lightens in color slightly.
- Add in cocoa powder, salt, and vanilla extract. Fold in flour until just combined.
- Pour mixture into prepared baking pan and bake for roughly 30 minutes*, testing for doneness by inserting a knife into the center of the brownies beginning at 25 minutes. You’ll know they’re done when the edge is set, but a knife inserted into the middle still comes out with a bit of brownie batter on it. It might take up to 45 minutes for them to cook through depending on your oven!
Keywords: gluten free brownies, easy, fudgy
Notes
- If you’re using a dark metal pan your brownies will cook faster!