Gluten-free Fudge Brownies
Dry
- 3/4 cup Outrageous Baking All-Purpose Flour Mix
- 1/2 tsp salt
- 1 cup good quality semisweet chocolate chips
- 1/4 cup cocoa powder
- 1/2 cup avocado oil or vegetable oil
Wet
- 1/2 cup brown sugar
- 3/4 cup sugar
- 3 large eggs
- 2 tsp vanilla extract
- First spray an 8-inch square baking pan, then line with either parchment paper (making sure to smooth our as many bumps as possible) or aluminum foil. Also spray the outside of the paper or foil so the batter won’t stick to the paper.
- In a double boiler, combine oil, cocoa powder, and chocolate chips and melt until smooth, stirring frequently. OR microwave mixture until chips are melted. Let the mixture cool slightly while you get the other ingredients ready.
- Mix brown sugar, sugar, eggs, and vanilla extract. Stir with a spoon or wire whip until blended.
- Add the flour and salt to the egg mixture, along with the cooled chocolate. Stir until everything is blended.
- Pour the batter into the prepared pan and cover with plastic wrap for 30 minutes. Letting the batter rest will help the flour blend soften.
- Preheat your oven to 350 degrees with the oven rack to middle position.
- After the resting period, remove the plastic wrap and bake for 45 to 50 minutes, until the brownies are firm. Rotate the pan halfway though and make sure not to over bake, as the brownies will become dry.
- Let the brownies cool completely before cutting. Just lift them out of the pan with the paper/foil and cut into squares. They keep really well in an airtight container for 3-4 days.
