Ingredients
- 1 cup semisweet chocolate chips (divided)
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup milk (dairy or dairy-free alternative)
- 1/3 cup unsweetened cocoa powder
- 1 1/2 cups gluten-free flour blend (with xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a microwave-safe bowl, melt 1 cup of the chocolate chips at 30-second intervals, stirring in between each interval, until smooth. Alternatively, you can melt the chocolate chips in a double boiler or a heat-resistant bowl set over a pot of simmering water, stirring frequently.
- In a large saucepan, melt the butter over low heat. Remove from heat and stir in the sugars until well combined. Let the mixture cool slightly.
- Whisk in the eggs one at a time, then stir in the vanilla extract and milk.
- In a separate bowl, whisk together the cocoa powder, gluten-free flour blend, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the remaining ½ cup of chocolate chips.
- Pour the batter into your prepared baking pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the brownies cool completely in the pan before cutting and serving.
Tips:
- For chewier brownies, bake for 30 minutes. For fudgier brownies, bake for 35 minutes.
- Let the brownies cool completely before cutting to ensure they set properly.
- These brownies can be stored at room temperature in an airtight container for up to 3 days.
- You can also freeze the brownies for up to 3 months. Slice and freeze them individually for easy grabbing!
- To make these brownies dairy-free, use dairy-free chocolate chips, butter alternative, and milk alternative.
