Got a chocolate craving? These gluten free chocolate brownies will satisfy! They are moist, fudgy and chewy.
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Bob’s Red Mill 1 to 1 Flour Gluten Free
8 x 8 Pyrex Baking Dish
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Gluten Free Chocolate Brownies
⅔ cup chocolate chips, semi sweet, Guittard is the brand I love
6 Tbsp. butter, Kerrygold
2 eggs, pastured raised
1 ½ tsp. Vanilla extract
⅓ cup sugar
⅓ cup brown sugar, packed
⅔ cup Bob’s Red Mill Gluten free 1 to 1 baking flour
3 Tbsp. cocoa powder
½ tsp. Baking soda
¼ tsp. Salt
⅔ cup chocolate chips, semi sweet, to fold in
Prepare an 8 x 8 inch baking dish with parchment paper as per the video.
Place ⅔ cup of chocolate chips and butter into a saucepan over low heat. Stir until completely melted and combined. Remove from heat and stir in the vanilla.
In a bowl place the eggs and whisk until mixed. Add the white and brown sugar and whisk until completely smooth about 1 minute. Slowly pour the egg/sugar mixture into the chocolate and stir as you add. Once completely combined, set aside.
In another bowl combine the flour, cocoa powder, baking soda and the salt in a bowl and whisk to combine.
Pour the chocolate mixture into the flour mixture and stir to just combine. Do not over mix. Fold in the ⅔ cup chocolate chips.
Pour this batter into the prepared baking dish and smooth with a spatula until evenly distributed.
Bake at 350 degrees F. and check with a toothpick at 20 minutes. If the toothpick comes out super wet, cook the brownies 5 minutes longer and check again. You want the brownie test to come out a little moist with some batter on the toothpick but not dripping wet.
If you over bake these and the toothpick comes out dry, the brownies will come out dry. Ideally the time is somewhere between 25 and 28 minutes. Ovens vary so experiment.
Let the brownies cool for 15 minutes and then run a knife around the edges of the baking pan to release the brownies. Then lift the brownies out using the parchment paper. They should come right out.
Enjoy with a cold glass of milk!
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