Name: Gluten-Free Brownies Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 16
Cuisine: American
Ingredients: Almond flour - 2 cups; Cocoa powder - ¾ cup; Gluten-free baking powder - 1 tsp; Salt - ½ tsp; Eggs - 3 large; Sugar - 1 ½ cups; Vanilla extract - 1 tbsp; ½ cup Butter or coconut oil - melted; Chocolate chips (optional) - ½ cup

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Satisfy your sweet tooth with chewy, delicious Gluten-Free Brownies! This easy recipe uses simple ingredients for a decadent treat.

Calling all chocolate lovers! Indulge in rich, fudgy brownies without the gluten. This easy recipe uses a gluten-free flour blend and simple ingredients to deliver a delicious homemade treat. Perfect for bake sales, potlucks, or a decadent anytime snack.

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What flours are gluten-free?

Gluten-free flours are made from grains, nuts, seeds, or other plant-based sources that do not contain gluten.

Here are some commonly used gluten-free flours:

Almond Flour – Made from finely ground almonds, this flour is commonly used in baking for its rich, nutty flavor.
Coconut Flour – Derived from dried coconut meat, coconut flour is highly absorbent and lends a mild coconut flavor to dishes.
Rice Flour – A staple in gluten-free baking, rice flour is made from finely milled rice. It is often used in combination with other gluten-free flour to improve texture.
Sorghum Flour – Known for its mild flavor and high protein content, sorghum flour works well in recipes that require a light texture.
Oat Flour – Made from ground oats, oat flour is a popular choice in baking. Ensure that the oats are labeled gluten-free, as oats can be cross-contaminated with gluten during processing.
Tapioca Flour – Also known as tapioca starch, this flour is extracted from the cassava root. It’s a good thickening agent and adds a chewy texture.
Chickpea Flour – Made from ground chickpeas, this flour is high in protein and fiber, and it has an earthy flavor suited for savory dishes.
Buckwheat Flour – Despite the name, buckwheat is gluten-free and lends a robust, earthy flavor to baked goods.
Corn Flour and Cornmeal – Made from whole corn kernels, corn flour is finely ground, while cornmeal is coarser. Both are gluten-free and commonly used in baking and breading.
Quinoa Flour – Made from ground quinoa, this flour is protein-rich and has a distinct, nutty flavor.

When using gluten-free flour, it’s often best to use a blend of several types to achieve the right texture and flavor in recipes, as they can behave differently from traditional wheat flour.

HOW DO I MAKE MY GLUTEN-FREE BROWNIES?

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, mix the almond flour, cocoa powder, baking powder, and salt.

3. In another bowl, beat the eggs, sugar, and vanilla until fluffy.

4. Combine the wet and dry ingredients, then fold in the melted butter and chocolate chips.

5. Line your baking pan with parchment paper.

6. Pour the batter into the pan, spreading evenly.

7. Bake for 25 to 30 minutes until a toothpick comes out with a few crumbs.

8. Let the brownies cool in the pan for at least 10 minutes before transferring to a wire rack. Cut into squares once completely cool.

Gluten-Free Brownies Ingredients

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Ingredients:

Almond flour – 2 cups
Cocoa powder – ¾ cup
Gluten-free baking powder – 1 tsp
Salt – ½ tsp
Eggs – 3 large
Sugar – 1 ½ cups
Vanilla extract – 1 tbsp
½ cup Butter or coconut oil – melted
Chocolate chips (optional) – ½ cup

Instructions:

Preheat your oven to 350°F (175°C).
In a large bowl, mix the almond flour, cocoa powder, baking powder, and salt.
In another bowl, beat the eggs, sugar, and vanilla until fluffy.
Combine the wet and dry ingredients, then fold in the melted butter and chocolate chips.
Line your baking pan with parchment paper.
Pour the batter into the pan, spreading evenly.
Bake for 25 to 30 minutes until a toothpick comes out with a few crumbs.
Let the brownies cool in the pan for at least 10 minutes before transferring to a wire rack. Cut into squares once completely cool.

FAQs

Can I use a different flour in place of almond flour?

Yes, you can substitute almond flour with other gluten-free flour such as coconut flour or a gluten-free all-purpose flour blend. Keep in mind that the texture and flavor may vary depending on the flour used.

Are these brownies dairy-free?

The recipe can be made dairy-free by using coconut oil instead of butter and ensuring that the chocolate chips are dairy-free. Always check the labels of your ingredients to confirm they meet your dietary needs.

How do I know when the brownies are perfectly baked?

Gluten-free brownies are done when the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out with a few moist crumbs. Overbaking can result in dry brownies, so it’s better to err on the side of slightly underbaked.

Can I add fruits or other mix-ins to the brownies?

Absolutely! Feel free to stir in nuts, dried fruits, or other preferred mix-ins to add texture and flavor. Some popular choices include walnuts, pecans, and dried cherries.

How should I store leftover gluten-free brownies?

Keep the brownies in an airtight container at room temperature for a maximum of 3 days. If you need longer storage, you have the option to either refrigerate them for up to a week or freeze them for up to 3 months. Thaw at room temperature before serving if frozen.

Yield: 16

Gluten-Free Brownies Recipe

Satisfy your sweet tooth with chewy, delicious Gluten-Free Brownies! This easy recipe uses simple ingredients for a decadent treat.

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Ingredients

Almond flour - 2 cups
Cocoa powder - ¾ cup
Gluten-free baking powder - 1 tsp
Salt - ½ tsp
Eggs - 3 large
Sugar - 1 ½ cups
Vanilla extract - 1 tbsp
½ cup Butter or coconut oil - melted
Chocolate chips (optional) - ½ cup

Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, mix the almond flour, cocoa powder, baking powder, and salt.
In another bowl, beat the eggs, sugar, and vanilla until fluffy.
Combine the wet and dry ingredients, then fold in the melted butter and chocolate chips.
Line your baking pan with parchment paper.
Pour the batter into the pan, spreading evenly.
Bake for 25 to 30 minutes until a toothpick comes out with a few crumbs.
Let the brownies cool in the pan for at least 10 minutes before transferring to a wire rack. Cut into squares once completely cool.

Notes

For fudgier brownies, do NOT add baking powder and do NOT over-mix this batter after the flour is added or it will add too much air and create cakier gluten-free brownies.