Alright, let's just start with the fact that these GF brownies taste the exact same as the ones I make with All-purpose flour. The brownies are fudgy, moist and have a rich dark chocolate flavour. I've spiced up the recipe by adding in GF sunflower butter and sea salt flakes. Trust me, these brownies are delicious and they are a crowd pleaser.
This recipe makes 1 8" brownie tin (about 9 brownies)
Equipment required: glass mixing bowl, spatula, parchment paper, 8" square baking tin
1/2 cups + 2 Tbsps unsalted butter, melted
1 cup granulated sugar
3/4 cup + 2 Tbsps cacao powder (unsweetned)
1/2 tsp pure vanilla extract
2 large eggs
1/2 cup GF Flour (we like to use Bob' s red mill, Anita's GF flour mix, Robin Hood or Selections brand*)
a pinch of salt
5-6 dollops (1/2 Tbsp) of sunflower butter
sea salt flakes
Preheat oven to 325°F and line the 8" baking tin with parchment paper (leave enough paper up two opposite sides to be able to easily remove the brownies).
In a a medium glass mixing bowl, melt the butter in the microwave.
Add in the sugar and cacao powder. Mix until smooth.
Add in the vanilla extract and mix.
Add in the eggs and mix until smooth.
Add in the gluten free flour and combine.
Pour the batter into the prepared tin and then add 5-6 dollops of sunflower butter.
Using a toothpick, swirl the butter into the brownie batter (as much or little as you like).
Sprinkle a few sea salt flakes on top and bake for 25 - 27 minutes until a toothpick comes out clean.
Cool, serve and enjoy!
*For Gluten Free flour mixes, make sure that they contain xanthan gum. This is the ingredient that gives GF flour the ability to bind to other ingredients.