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Best Ever Brownies

Best Ever Brownies!

Elizabeth Tague
Best Ever Brownies are pure chocolate decadence. Definitely not cake like, these are chewy in the center and crispy around the edges. The best part is, you can't tell that they are gluten-free and dairy free!
5 from 4 votes
Prep Time 20 mins
Cook Time 28 mins
Course Dessert, Snack
Cuisine American
Servings 24 brownies
Calories 201 kcal

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
  • cups sugar
  • 4 lg eggs
  • 2 tsp vanilla
  • 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.

Notes

For this recipe, I used Miyoko's unsalted cultured vegan butter, which is made for baking. I also use Bob's Redmill gluten-free 1:1 flour.  It is important to use a gluten free flour that already includes xanthan gum, or you will need to add it to make sure you get the same results I did when making this recipe.  
If you are not gluten-free or dairy free, this recipe can be made with regular unsalted butter and regular all purpose flour.  
Be sure not to over bake the brownies.  They will get hard and will lose their chewy texture.
These make an excellent base for a brownie sundae!  Just sayin'! 

Nutrition

Sodium: 125mgCalcium: 23mgVitamin C: 1mgVitamin A: 18IUSugar: 20gFiber: 2gPotassium: 50mgCholesterol: 2mgCalories: 201kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 3gSaturated Fat: 3gFat: 11gProtein: 2gCarbohydrates: 25gIron: 1mg
Keyword brownies, chocolate desserts, dairy-free, gluten-free, gluten-free baking
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