Fudgy Brownies
Servings: 12 brownies
Ingredients
- 1½ sticks dairy free butter suggestion in post
- 1¾ c granulated sugar
- 1½ tsp vanilla extract
- 3 eggs
- 1 c Dutch process cocoa powder see post for details
- ⅓ c gluten free all-purpose flour spoon and level method, suggestion in post
- ½ tsp xanthan gum omit if your gf all-purpose blend contains this or guar gum
Instructions
- Preheat the oven to 350°F. Spray an 8x8-inch square baking pan with nonstick spray or line with parchment paper; set aside.
- This recipe moves along quite quickly, we suggest have ingredients premeasured and set aside.
- With a large saucepan over medium heat melt the butter. Remove from heat so the mixture does not become excessively hot.
- Then add in the sugar and vanilla and whisk until well blended, about 1 minute.
- Next add in the eggs one at a time; whisk in between each egg.
- Lastly add in the cocoa powder, flour, and xanthan gum if needed; stir until just blended.
- Transfer the brownies to the baking pan and bake for 40-45 minutes or a cake tester comes out clean.
- Allow brownies to cool on a wire rack.
- Cut and serve brownies.
- Cover any leftover brownies and keep on the counter up to a week.
- Optional-- serve with a scoop of dairy free ice cream or frost with dairy free buttercream frosting and sprinkles.
Video
Notes
If your dairy free butter is salt free, add in 1/4 tsp salt to the brownie batter.