The Best Easy Fudgy Gluten Free Brownies
I can’t be alone when I admit that I’m a terrible baker, right?!
Don’t get me wrong, I LOVE baking and cooking and trying out new recipes (or whatever idea pops into my head), but my baking abilities are an entirely different story.
That’s why today, I’m going to give you a fool-proof (fool = me) recipe for how I make my favourite gluten-free brownies. They’re filled with cocoa powder and dark chocolate chips and therefore can be easily turned into vegan brownies (eggs -> flax seed or your favourite alternative). I love the fudge chocolate centre of these brownies and their crispy, chewy edges.
Are you ready?
INGREDIENTS
170 g unsalted butter or plant based alternative of choice, melted
200 g (1 cup) caster sugar
90 g (1/2 cup) brown sugar
1 teaspoon vanilla extract
2 large eggs + 1 tbsp of flax seed (that’s what I use, you can also use: 3 large eggs OR just flax seed)
50 g cocoa powder
60 g gluten free flour
75 g dark chocolate chips
Preheat oven to 180C standard / 160C fan. I usually use an 8-inch square pan lined with baking paper.
In your mixing bowl, whisk together melted butter (or plant based alternative) and sugars. Add vanilla extract.
Add the eggs, one at a time, (and the flax seed), stirring in-between, then sift in the cocoa powder and flour. Stir until just combined. Add chocolate chips.
Pour the brownie batter in the prepared tin. Bake brownies for approximately 30-35 minutes or until they no longer wobble in the middle.
Leave in tin and transfer to a wire rack to cool completely. If you can, transfer to the fridge for an hour before cutting into squares to serve.
Enjoy!
