Gluten Free Chocolate Chip Brownies
Indulge your sweet tooth with these irresistibly fudgy Gluten Free Chocolate Chip Brownies, a perfect treat for anyone craving rich, chocolatey decadence without the gluten. Made with a combination of melted butter, semi-sweet chocolate chips, and a touch of cocoa powder, these brownies boast a velvety texture with the ideal balance of sweetness from granulated and brown sugars. The recipe uses gluten-free all-purpose flour, ensuring that even those with dietary restrictions can enjoy every bite. With just 15 minutes of prep time, these brownies come together quickly, and optional extra chocolate chips on top add a delightful finishing touch. Whether served fresh for dessert or stored for later, these crowd-pleasers are guaranteed to satisfy!
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 170 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 100 grams brown sugar (light or dark, packed)
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 120 grams gluten-free all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoons salt
- 50 grams additional semi-sweet chocolate chips (for topping, optional)
Instructions
Preheat your oven to 175°C (350°F). Grease and line an 8x8 inch (20x20 cm) square baking pan with parchment paper, making sure to leave an overhang on two sides for easy removal.
In a medium microwave-safe bowl, melt the butter and 170 grams of semi-sweet chocolate chips together in the microwave, stirring every 30 seconds until smooth. Let the mixture cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and the melted chocolate-butter mixture until well combined.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract until incorporated.
In a separate bowl, whisk together the gluten-free flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix.
Fold in the additional 50 grams of chocolate chips (if desired) to distribute them evenly through the batter.
Pour the batter into the prepared pan, spreading it out evenly. If desired, sprinkle a few extra chocolate chips on top for decoration.
Bake in the preheated oven for 25-30 minutes, or until the top is set and a toothpick inserted 2 inches from the edge comes out with a few moist crumbs. Avoid overbaking for a fudgy texture.
Remove the brownies from the oven and let them cool completely in the pan on a wire rack. Use the parchment paper overhang to lift the brownies out of the pan once cooled.
Slice into 16 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 77 mg | 3% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 26.3 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 60 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
