Kyra's Bake Shop's Gluten-Free Brownies
Sink your teeth into these irresistibly Fudgy Gluten-Free Brownies, where rich, chocolatey goodness meets gluten-free bliss. This recipe is a game-changer, proving that gluten-free can still mean moist, chewy, and utterly decadent.
Equipment
- 8" square baking pan
Ingredients
- 1 cup unsweetened cocoa powder
- 1/4 cup potato starch not potato flour
- 1/4 cup tapioca flour
- 1/2 teaspoon diamond crystal kosher salt
- 1 3/4 cups granulated sugar
- 2 eggs
- 1/3 cup vegetable oil
- 1/4 cup water
- 1 tablespoon vanilla extract
- 1 teaspoon flaky sea salt to sprinkle on top
Instructions
- Preheat oven to 350 degrees. Oil an 8-inch square baking pan and then line with parchment paper so the ends extend up over the top of the pan. Lightly oil the parchment paper.
- In a large bowl, combine the cocoa powder, potato starch, tapioca flour, sugar and salt. Whisk in the eggs, oil, water and vanilla extract. Stir until well combined and uniform in texture.
- Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the brownies comes out almost clean, 40 to 50 minutes. Let the brownies cool completely in the pan and then refrigerate in the pan for 1 hour. Using the ends of the parchment paper, lift the brownies out of the pan and cut into squares.
Nutrition
Serving: 1brownieCalories: 162kcalCarbohydrates: 38gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 27mgSodium: 208mgPotassium: 155mgFiber: 3gSugar: 30gVitamin A: 40IUVitamin C: 0.1mgCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!