• Liisa Lee

Brownies!

Updated: Sep 24


The classic Baker's one-bowl-brownie recipe that we all grew up with. That beautiful crackly top and that fudgy, cakey bite. This time, gluten-free.


Now we just upgrade them with delicious chocolate. And if you're feeling festive, get fancy with the pumpkin spice. I said what I said.



Easy, fast and you get gorgeous brownies every time.

I add chocolate chips to mine, but you can mix-in, top, or glaze these with anything ya like. Maple glaze with candied almonds? Cinnamon coffee drizzle? Sure! Toasted almonds and marshmallows on top - yasss! Have fun.


Prep time: 15 min Total Time: 50 min Makes: 16 brownies


INGREDIENTS:

4 oz (1 pckg) unsweetened chocolate (or semi-sweet)

3/4 cup (1 1/2 sticks) butter

2 cups sugar (semi-sweet choc. cut your sugar to 1 1/2 c)

3 large eggs

1 tsp vanilla

1 cup gluten-free flour (like Cup4Cup)

2/3 cup chocolate chips (or mix-ins of your choice)

dash of salt

optional: 1 tsp pumpkin pie spice, OR espresso powder



DIRECTIONS:

  • preheat oven to 350

  • grease and line a 9x9 pan (optional: line with parchment paper for easy removal)

  • melt butter and chocolate in a microwave safe bowl for 2 minutes, and stir to combine

  • stir in sugar

  • add eggs and vanilla and blend to combine

  • add in flour and mix well

  • fold in chocolate chips or mix-ins

  • pour into baking pan and bake for 35 minutes or until a fork comes out just clean.

  • add any toppings, let cool completely, slice and serve









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