Gluten Free Brownies Recipe

Preheat

See note before starting. Adjust oven rack to middle position. Preheat oven to 325°F.

Prepare

Cover a 13x9-inch baking pan with two folded sheets of aluminum foil – the first sheet will go across one way and the second sheet should go the length of the over way and be perpendicular to the first sheet. Cut the foil long enough to hang over all edges by 3 inches. The foil will be used to lift the cooked brownies from the pan. Spray the foil-lined pan with nonstick cooking spray.

Combine

In a medium bowl, combine the flour, salt, and baking powder. Whisk well.

Melt the butter in a large heatproof bowl. Add chopped chocolate and stir until completely smooth and incorporated. If necessary, gently heat the chocolate/butter mixture, on HIGH, in 10-second increments, until chocolate is melted. Stir often.

Whisk

When the chocolate mixture is smooth, gradually whisk in the sugar. Add eggs, one at a time, until thoroughly combined. Add vanilla and whisk again.

Fold

Add flour mixture in three additions. Fold gently with a rubber spatula after each addition, until batter is smooth and fully incorporated. Stir in the chocolate chips.

Transfer the batter to the prepared pan, spreading it into the corners and smoothing the surface.

Bake 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.

Cool

Transfer brownies to a cooling rack and cool to room temperature. Remove cooled brownies from the pan by lifting the foil overhang. Cut into 2-inch squares and serve.