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
