Gluten-Free Brownies
Ingredients
- Gluten-Free Brownie Baking Mix
- ⅔ c. butter melted
- 1 c. semi-sweet chocolate chips melted
- 2 eggs
- 1 ½ tsp. vanilla
- ½ c. nuts (optional) chopped
Instructions
PREP
- Pre-heat oven to 350°.
- Gather equipment: mixing bowl, microwave safe bowl, measuring spoons, brownie pan or 1/4-sheet pan
- Melt together butter and chocolate chips in microwave safe bowl. Start with 1 minute, stir and then melt in 30 second increments until melted together.
- Pour mix into a separate bowl. Add eggs, vanilla, and melted chocolate mixture and mix well.
- Let batter rest for 15 minutes and mix again to fully hydrate gluten-free flour.
- Stir in chocolate chips, nuts or other mix-ins. Scoop batter into greased brownie pan.
BAKE
- Bake at 350° for 25-30 minutes. Let brownies cool and then frost or decorate with confectioner sugar.
Notes
If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step to help eliminate grittiness. You can make the batter ahead of time and place in the fridge and scoop batter when needed.
Use your favorite chocolate chips such as semi-sweet, bittersweet, white chocolate chips, toffee bits or a combination. You can even swirl in some caramel or cream cheese on the top.
Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.
TO MAKE VEGAN: Swap out chocolate chips with Nestle Allergen-Free Chocolate Chips
Use vegan butter sticks. My favorite is Country Crock Olive Oil Sticks
To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda
