Gluten Free Brownies with Cocoa Powder
These gluten free brownies are rich, fudgy, and easy to make with simple ingredients. Customize with Dutch-process or natural cocoa powder for your perfect chocolate flavor. A go-to treat for any occasion!
Ingredients
- 10 Tablespoon (150 g) unsalted butter
- 1 ¼ cups (250 g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (5 g) instant espresso powder
- ½ teaspoon (2 g) kosher salt
- 2 (2) eggs cold
- 1 (1) egg yolk cold
- ¾ cup (75 g) unsweetened cocoa powder plus 1 tablespoon, spooned and leveled
- ½ cup (65 g) 1:1 gluten-free flour with xanthan gum
- ¼ teaspoon (1.2 g) baking powder
- ½ cup (112 g) chocolate chips optional
Instructions
- Preheat the oven to 350°F and line your 8x8 pan with parchment paper, leaving an overhang on two sides for easy removal.
- Melt the butter in a medium saucepan over medium-low heat. Once fully melted, remove from heat and immediately stir in the sugar. Let the mixture cool for 5–10 minutes, until warm but not hot to the touch.
- Whisk in the eggs one at a time, whisking each for at least a minute. Then add the salt, espresso powder, and vanilla.
- Sift in the cocoa powder, baking powder, and flour, then stir until a glossy chocolate batter forms. Pour the batter into the prepared pan.
- Spread the batter evenly in the pan, making sure to push it into the corners and smooth the top. Let it rest for 10 minutes.
- Bake for 30 minutes, or until the edges look dry and the center is still slightly underbaked. A toothpick should come out with a bit of moist batter.
- Cool completely before removing from pan.
Equipment
- medium saucepan
Notes
- For the perfect edges, chill in the refrigerator for 1-2 hours before slicing into either 12 or 16 squares.
- Use dairy-free butter like Earth Balance to make these brownies dairy-free.