These brownies are rich, decadent, and sure to satisfy any chocolate craving, all while being gluten-free!
Ingredients:
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup vegetable or olive oil
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (50g) unsweetened cocoa powder
- 1/4 cup (30g) tapioca flour (also known as tapioca starch)
- 1/2 teaspoon kosher salt
- 3/4 cup (130g) semisweet or dark chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan with nonstick spray and line the bottom and two sides with parchment paper, leaving overhang for easy removal. Spray the bottom with a little more nonstick spray for good measure.
- In a medium saucepan over medium heat, melt the butter. Once melted, remove from heat and whisk in the oil and cocoa powder until smooth and combined. Let the mixture cool slightly.
- In a large mixing bowl, using an electric mixer or whisk, beat together the sugar and eggs until light and creamy, at least 3 minutes. Beat in the vanilla extract.
- Add the cooled chocolate mixture to the wet ingredients and gently fold it in with a rubber spatula until just combined. Be careful not to overmix.
- In a separate bowl, whisk together the tapioca flour and salt. Add the dry ingredients to the wet ingredients and fold in until just incorporated.
- If using chocolate chips, fold them into the batter.
- Pour the batter into your prepared pan and spread into an even layer.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with fudgy crumbs (not completely clean). The edges will be set but the center should still be slightly soft.
- Let the brownies cool completely in the pan on a wire rack before cutting and serving.
Tips:
- For chewier brownies, bake for 25 minutes. For fudgier brownies, bake for 30 minutes.
- If you don’t have tapioca flour, you can substitute it with almond flour or another gluten-free flour blend, but the texture may vary slightly. Just be sure the blend contains xanthan gum for structure.
- Let the melted chocolate cool slightly before adding it to the wet ingredients to prevent the eggs from scrambling.
- Don’t overmix the batter! Overmixing can lead to dry and cakey brownies.
- These brownies are best enjoyed at room temperature, but you can also store them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Enjoy your delicious fudgy gluten-free brownies!
