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
1/2 tsp (2mL) baking 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, baking powder 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 18 to 20 minutes, 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.