Dairy Free Gluten Free Fudge Brownies
Deliciously fudgy, and simple to make! You only need one bowl and a few minutes to make the brownies that my husband calls "the best brownies he's eaten in his life".
Ingredients
- 1 cup gluten free 1 to 1 flour I used Bob's Red Mill
- ¾ cup cocoa powder
- ¼ teaspoon salt
- 1 ½ cup sugar
- ¾ cup unsalted plant based butter Melted. See notes for substitutions.
- 1 tablespoon vanilla extract
- 3 large eggs
- ¾ cup semi sweet chocolate chips optional
Instructions
- Preheat your oven to 350°F and line an 8x8 inch baking pan with parchment paper.
- In a large mixing bowl, stir together all of the dry ingredients.
- Create a well in the middle of the dry ingredients and add in your wet ingredients. Mix the batter just until it's moist and well combined.
- Gently fold in your chocolate chips.
- Add your batter to your prepared baking pan, and spread evenly.
- Bake your brownies for about 45 minutes. Depending on the brand of flour you use, the baking time will vary. I start checking mine at about 20 minutes. A cake tester should come out with a bit of batter on it, but it shouldn't be raw. You want to take them out when the edges start to get crispy. The middle will still be very soft, and that's what you're looking for.
- Once the brownies are cooked through, let them cool in the pan on a wire baking rack. Let them rest for at least one hour before cutting in to them or they will crumble. The longer you let them sit, the less crumbly they will be. I let mine rest overnight and cut them the next day. A good trick is to use a plastic knife to cut brownies, because the crumbs don't stick to the knife and you get a cleaner cut square.
- Once cooled and cut, you can heat the brownies squares up in the microwave if you'd like to enjoy it warm.
Nutrition
Calories: 321kcalCarbohydrates: 42gProtein: 4gFat: 17gSaturated Fat: 5gTrans Fat: 2gCholesterol: 42mgSodium: 153mgPotassium: 165mgFiber: 4gSugar: 30gVitamin A: 65IUCalcium: 27mgIron: 2mg
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