Ingredients
Scale
- 4 oz (115 g) semisweet chocolate
- 6 tbsp (85 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1/2 cup (60 g) cocoa powder
- 3/4 cup (95 g) 1:1 gluten-free flour blend
- Pinch of salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment for easy removal.
- Melt the chocolate and butter until smooth.
- Whisk in sugar and eggs one at a time to combine.
- Fold in cocoa powder, gluten-free flour blend, salt, and vanilla gently until just combined.
- Spread the batter evenly in the prepared pan.
- Bake for 20-25 minutes until the center is set but still moist.
- Cool on a rack before slicing and serving.
Notes
Store cooled brownies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 12g
- Sodium: 80mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg