These soft, rich, melt-in-your-mouth chocolate brownies are so good, you’ll have a hard time believing they’re gluten-free.
25 1” (2.5 cm) brownies
1/2 cup (125 mL) butter
4 oz (115 g) semi-sweet chocolate, chopped OR 3/4 cup semi-sweet chocolate chips
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) Robin Hood® Gluten Free Flour Blend
1/4 cup (50 mL) cocoa powder
1/4 tsp (1 ml) salt
½ cup (125 mL) chocolate chips (semi-sweet, milk and white chocolate)
parchment paper, saucepan, dry measuring cups, measuring spoons, 2 medium bowls, hand held whisk, medium bowl, spatula, wire cooling rack
Preheat oven to 350ºF (180ºC). Grease and line a 9” x 9” (2.5 L) baking dish with parchment paper overlapping 2 sides for easy removal.
Melt butter and chocolate together in a heavy bottomed saucepan. Reserve.
Whisk eggs and sugar in a medium bowl until well combined. Fold in melted butter and chocolate.
Combine flour blend, cocoa, and salt in a small bowl. Add to egg mixture. Stir in chocolate chips.
Spoon batter into prepared baking dish.
Bake in preheated oven for [timer length=18]18[/timer] to [timer length=20]20 minutes[/timer], or just until the top of the brownies is firm to the touch.
*Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.