With their fudgy texture and deep chocolate flavor, these One-Bowl Gluten-Free Brownies will quickly become a favorite treat. This recipe uses cocoa powder, not the unsweetened chocolate found in many brownie recipes, so you don’t even have to melt the chocolate—just mix everything and bake.
- Nonstick cooking spray
- ½ cup (1 stick) unsalted butter, melted and cooled slightly
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ¾ cup gluten-free flour blend (I used Bob's Red Mill Gluten Free 1 to 1 Baking Flour)
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
Preheat oven to 350° F. Line an 8 x 8 x 2-inch baking pan with foil or parchment paper, allowing the edges of the foil or paper to hang over the side. This makes removal easy. Spray the foil lightly with nonstick cooking spray.
Whisk together butter and granulated sugar until combined. Add the eggs and vanilla extract. Whisk until combined. Add the flour, cocoa powder and salt. Switch to a wooden spoon and stir until batter is smooth.
Spread batter evenly into prepared pan. Bake until set, about 20 minutes. A cake tester inserted into the center of the brownies should come out with a few damp crumbs clinging to it.
Allow the brownies to cool completely in the pan set on a wire rack, about 2 hours.
Lift the brownies from the pan using the foil. Cut into squares.
Nutrition Analysis: 190 cal, 9 g fat, 55 mg chol, 65 mg sodium, 27 g carbs, 1 g fiber, 17 g sugar, 2 g protein.
Elizabeth Barbone, author of the cookbooks Easy Gluten-Free Baking and How to Cook Gluten-Free, is a regular contributor to Gluten-Free Living. She also blogs at glutenfreebaking.com.