• chef janet

Gluten-Free Brownies

Updated: Mar 31


If you like cakey brownies, this is not the recipe for you. These brownies are fudgy and rich. With only 7 ingredients, all of which you probably have in your pantry, this recipe is a snap.


Although they are fudgy on the inside, they get a a nice glossy crust. Dissolving the sugar in the warm butter and chocolate mixture is the step that gets you that beautiful glossy top.


It is best to add your eggs when they are room temperature. If they are straight out of the fridge, you can soak them in a bowl of warm, not hot, water for 10 minutes.


Ingredients

4 oz dark/bittersweet chocolate

1 stick/4 Tbsps. butter or coconut oil

1 cup sugar

2 eggs (room temperature)

1½ tsps. vanilla extract

½ c gluten-free flour blend

¼ tsp salt


Pre-heat the oven to 375°




If your eggs are straight out of the fridge, place them in a bowl of warm, not hot, water.


If you are using chocolate bars or blocks, chop it into small pieces. Cut the butter into chunks.


Place the butter or coconut oil and chocolate in a microwave-safe bowl.



Microwave on high for 30 seconds. Give it a stir. If the butter is not completely melted, heat it for a another 10 seconds. Stir until all of the chocolate is melted. If it is not melting after a minute of stirring, heat it another 10 seconds and stir.


Add the sugar and stir well to dissolve. Add the room temperature eggs and stir well.


Add the flour and salt and stir until the mixture is smooth.



Pour into a greased 8" or 9" square pan. Bake 20-25 minutes for 8" pan or 18-22 minutes for a 9" pan. or until it is set in the middle. With brownies, I always err on the side of under-done. The worst that can happen is that they are super soft and melty in your mouth.


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