Gluten Free Brownies
Ingredients
Instructions
Step 1: Prepare Your Setup
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease parchment with butter or cooking spray. This prevents sticking and ensures clean edges.
Step 2: Combine Dry Ingredients
- In a large bowl, whisk together gluten-free flour, cocoa powder, both sugars, salt, and baking powder until completely uniform—no cocoa streaks should remain (about 45 seconds of vigorous whisking). Sift mixture if any lumps persist.
Step 3: Mix Wet Ingredients
- In a separate medium bowl, whisk eggs until slightly frothy (30 seconds). Add oil, melted butter, vanilla, and coffee. Whisk until smooth and fully emulsified the mixture should look glossy and well-combined.
Step 4: Create the Batter
- Pour wet ingredients into dry ingredients. Using a large spoon or rubber spatula, fold together until just combined and no dry flour pockets remain. Don't overmix stop as soon as ingredients are incorporated. Fold in chocolate chips and nuts if using.
Step 5: Bake to Perfection
- Transfer batter to prepared pan, spreading evenly to corners. Bake for 23-26 minutes until edges are set and center is just barely jiggly when gently shaken. A toothpick inserted 2 inches from edge should come out with moist crumbs attached—not wet batter, not completely clean.
Step 6: Cool and Slice
- Cool completely in pan for at least 2 hours before cutting this is crucial for achieving clean slices and proper texture. Use parchment overhang to lift brownies from pan, then cut with a sharp knife wiped clean between cuts.
