Gluten free? No prob.
This is my absolute go-to brownie recipe. It is the perfect combo of cakey and chewy (I think? Don't @ me). They are rich and chocolatey and everything a brownie should be. In fact, I will actively choose to make these over a simple box mix and honestly after making these for so many years, I prefer them. Plus, they are super simple, the ingredients are no fuss, and you can mix it all in one pot/ bowl without an electric mixer.
INGREDIENTS
226g (1 cup) butter, , melted and cooled slightly
226g (8 oz) unsweetened or dark chocolate, melted
2 cups sugar
4 eggs
1 1/2 cup flour (gf: sub with all purpose gluten free flour)
1/2 tsp baking powder
1/2 tsp salt (omit if using salted butter)
Optional mix-ins: Chocolate chips*, oreos, lotus biscoff biscuits, reese's, etc.
Note: You can HALVE the recipe if you want but you will need a smaller pan (8x8).
* I highly recommend you add in chocolate chips if nothing else.
INSTRUCTIONS
Preheat oven to 160 C (fan forced). Prepare a 9x13 baking pan.
Mix together chocolate and butter. Add in sugar and eggs, and stir until well combined. Add flour, salt and baking powder. Mix until just combined. Fold in any mix-ins.
Bake for 25-30 minutes. Allow to cool completely before serving.
Note: I usually melt the butter and chocolate in a large pot on the stove. Then add the rest of the ingredients to that because I want to use the least amount of dishes as possible. Just make sure your butter/ chocolate mixture are cooled so they don't scramble the eggs.
Comments