Gluten Free Crackly Top Brownies
Made with all purpose gluten-free flour, unsweetened cocoa powder, and dark chocolate chips, these are the best gluten free fudge brownies. Perfect for when that chocolate craving hits and you need some gluten-free baking.
Servings: 16 pieces
Calories: 202kcal
Ingredients
- ½ cup vegan butter can also use regular unsalted butter
- 1 ¼ cups granulated white sugar
- 3 eggs
- 1 tsp vanilla
- ¾ cup gluten free all-purpose flour
- ¾ cup cocoa powder
- 1 tsp baking powder
- pinch of salt
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 350°F. Grease and line an 8x8 or 9x9 baking dish with parchment paper and set aside.
- In a saucepan, melt the butter over low-medium heat. Add in sugar slowly and whisk continuously. This step is very important as it helps melt the sugar, which will give the brownies a the flakey crackly crust on the top. Continue whisking for approx 1-2 minutes after all the sugar has dissolved.
- Transfer the butter mixture over to a bowl and let cool slightly. Add in eggs one at a time, whisking vigorously between each egg. Then add the vanilla last.
- In a separate bowl, sift the cocoa powder, gluten free flour, baking powder and salt.
- Add dry ingredients to wet ingredients and mix until just combined. Then fold in chocolate chips. Transfer over to the lined baking dish. Top with chocolate chips, cacao nibs, or chopped nuts if you desire!
- Bake for 25-30 minutes, ensuring you do not over bake.
- Remove from the oven and cool for about 15 minutes before cutting. Once the brownies are cool, cut them up and devour!
Nutrition
Serving: 1brownie | Calories: 202kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 53mg | Fiber: 1g | Sugar: 20g