Brownies. Probably the one dessert everyone likes. They are usually the first thing to disappear from the dessert table at parties or holidays, and who doesn’t like licking the batter off the spoon? Brownies were the first dessert I learned how to make on my own. The packaged mix in the red box, where all I had to add was eggs, water, and oil, pop them in the oven and just like that, I had homemade brownies. Who else remembers making these? While the boxed brownie mix has its place, somewhere along the way my culinary skills (and my palate) expanded and I learned how to make brownies from scratch.
This recipe is modified from the recipe I have been using for years, long before I was gluten-free and dairy free. Thankfully, there are many great gluten-free flour and dairy free butter options out there that make it easy to modify traditional recipes to make them gluten-free and dairy free. I used Bob’s Red Mill gluten-free 1:1 flour and Miyoko’s unsalted butter in this recipe and it turned out perfect! If you make this recipe, please let me know how it turned out!
Best Ever Brownies!
Equipment
- Oven heated to 350°
- Heavy saucepan
- Whisk
- Measuring Cups and Spoons
- Rubber Scraper
- 13 x 9 x 2 baking pan
- Cooling Rack
Ingredients
- 8 oz dairy free butter, unsalted I used Miyokos brand
- 1¾ cups sugar
- 4 lg eggs
- 2 tsp vanilla
- ⅔ cup cocoa powder, unsweetened
- 1 cup gluten-free flour
- ½ tsp salt
- ½ tsp baking powder
- 1 cup mini chocolate chips divided (optional)
- ½ cup walnuts chopped (optional)
Instructions
- Preheat oven to 350°
- In heavy saucepan, melt dairy free butter. Turn off heat.
- Add the sugar to the melted butter in saucepan and mix until well combined.
- Add eggs, one at a time, whisking quickly after each addition. It is important to whisk quickly as soon as each egg is added to prevent the egg from cooking. Add vanilla and whisk to combine.
- Add unsweeted cocoa powder, gluten-free flour, salt, and baking powder, whisking well after each ingredient.
- Continue whisking well for 2 minutes. Add 1/2 of the mini chocolate chips and the walnuts if using, and stir to combine.
- Grease 13 x 9 x 2 baking pan and pour brownie batter into pan, spreading the batter evenly in the bottom of the pan. Sprinkle remaining 1/2 cup mini chocolate chips over the batter.
- Bake in preheated oven for 28 – 30 minutes. Do not overbake! The brownies should be look crispy on the edges and look just barely done in the center. Remove from oven and place on cooling rack until cool. When completely cool, cut into squares and serve. This makes 18 large sized brownies or 24 smaller sized brownies.
So good!
Really good gluten-free brownies. Exactly how I like them, chewy with crispy edges. I will definitely make these again!