Decadent Fudge Brownies

 

Gluten-Free Fudge Brownie Recipe

Gluten-free | Diary-free 

There are multiple adjustments that can be made; ingredients will be labeled as “(optional)”

I am going to make it as simple as possible, no need for extra reading. I hope you enjoy!

Serving: 16 pieces

Materials:

• Fork 
• Measurement spoons
• Measurement cups
• One medium Bowl
• Square 11 x 11 dish
• Silicon spatula 

Dry Ingredients:

• 1 cup of gluten-free flour
•  use the King Arthur Gluten-free Flour that has xanthan gum, but if yours does not have some xanthan gum use a pinch (1/4)
• 1/2 teaspoon of baking powder
• helps them to rise
• 2 tablespoons of chocolate chips (optional)
• I used semisweet lily's allergy free
• Walnuts and or almonds can be added
• Peanut butter can also be added (I added it in mine)
• 2/3 cup of cocoa powder
• Dash of salt

Wet Ingredients:

• 1/2 cup of avocado oil
• To be honest I do not measure get add a medium sized amount in
• olive oil, coconut oil, butter, non-diary butter, or applesauce can be used with an 1:1 ratio
• 2 tablespoons of water
• no need to measure just add a splash
• 1 3/4 of sugar (I used brown)
• coconut sugar, honey, maple syrup, or granulated sugar can be used (1:1 ratio)
• 3 Egg 
• Beat into the mix

Instructions:

1. Preheat your oven to 350 degrees and grease your dish
2. Grab a medium bowl and begin adding in all the dry ingredients
3. Mix with fork 
4. Add and mix in the same bowl the wet ingredients 
5. Add your batter to the dish
6. Bake for 45 minutes 
7. Let it cool for 10 minutes
8. Then enjoy!!

It can be stored in an in the fridge or in a room temperature place.

Placing in the fridge in my opinion makes their flavor of chocolate enhanced

 

Photo by Isabella Mendes from Pexels