Fudgy Brownies
Rich, chocolatey brownies are always a good idea. I decided to give gluten-free brownies from scratch a try, and I’m so glad I did. I’ve made “regular” brownies from scratch only once before because the box mixes always worked just fine, but there is something to be said about the intense chocolate flavor you get from making brownies from scratch. These fudgy brownies definitely require a side of milk so pour yourself a glass and enjoy!
Ingredients:
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup cocoa (I used the Hershey’s brand)
- 3 large eggs
- 3/4 cup King Arthur gluten-free flour
- 1 tsp. baking powder
- 1 cup chocolate chips; 1/4 cup extra is option to sprinkle on top
Instructions:
- Preheat the oven to 350 degrees Fahrenheit.
- Lightly spray an 8″ square pan with cooking spray.
- Cut a piece of parchment paper large enough to sit inside the pan with enough extra paper around the edges to lift up the brownies once they are done baking and cooled. This step will make it much easier to release the brownies from the pan.
- Place the sugar, butter, and salt in a medium saucepan and melt the ingredients together until they combine. Heating the sugar helps give the brownies a shiny crust.
- Transfer the hot ingredients to a heat-safe bowl.
- Blend in the vanilla and cocoa–this is my favorite step because it makes the whole kitchen smell delicious.
- Then, add the eggs in and stir until the batter looks well combined and shiny.
- Add in the flour and baking powder. Add the chocolate chips and give everything a good toss being careful not to over-mix.
- Pour the batter into your prepared pan and spread with a rubber scraper or spatula to evenly distribute the batter.
- I used an extra 1/4 cup or so of chocolate chips to sprinkle on top as well.
- Place the brownies in your pre-heated oven and bake for 33-38 minutes until the top is set and a toothpick inserted into the center comes out clean. The chocolate chips will melt so keep an eye out for the difference between melted chocolate on the toothpick and uncooked batter.
- Remove from the oven and cool for about 15 minutes, if you can wait that long, before cutting.
- When it’s time to cut, simply pick up 2 sides of your parchment paper, lift the brownie square out onto a cutting board, and slice into your preferred size. Enjoy!
