Gluten Free Bakers One Bowl Brownies
These Gluten Free Bakers One Bowl Brownies are fudgy, chewy, and delicious! It’s an easy recipe to cure that chocolate fix.
Servings: 24 Brownies
Cost: 3.00
Ingredients
- 1 4 oz. Pkg Bakers Unsweetened Chocolate
- ¾ Cup Butter, Unsalted (1 ½ Sticks)
- 2 Cups Sugar
- 3 Eggs, at room temperature
- 1 tsp. Vanilla
- 1 Cup Gluten Free Flour, with Xanthan Gum *see notes
- 1 Cup Chopped Walnuts or Pecans, optional
Instructions
- Line the bottom of a 13x9 baking dish with parchment paper and spray lightly with cooking spray.
- In a microwave safe bowl, place the butter and chocolate.
- Microwave in 30 second increments until both ingredients are melted. Stir after each 30 seconds.
- Mix the sugar into the melted chocolate and butter.
- Blend in the eggs and vanilla.
- Add the gluten free flour and nuts, if using, mix well and pour into prepared pan.
- Preheat the oven to 350ºF. This allows the brownie batter to hydrate while the oven heats.
- Bake for 30-35 minutes until a toothpick comes out mostly clean with a few fudgy crumbs on it, but do not overbake.
- Cool completely.
- Remove brownies from pan, cut and serve.
Video
Notes
- Store brownies in an airtight container. Brownies will be the most fudgy and moist within 2-3 days of baking.
- Eggs at room temperature will blend better into the brownie batter.
- Melt the butter and Bakers chocolate together cautiously. It’s better to do it in short 30 increments or less until it’s melted. This prevents a microwave that needs to be cleaned after because of butter overheating and popping.
- Waiting and preheating the oven after the brownie batter is mixed allows time for the batter to hydrate.
- For gluten free flour blends that do not contain xanthan gum, mix in ¼ teaspoon xanthan gum, and adjust if needed.