Chocolate brownies deserve serious consideration to become its own food group. ‘Nuff said.
This recipe is as close to fail-proof as it gets. It worked the first time. It’s worked every time since. Want a baking tip? Pre-measure the ingredients and line them up in order beside the stove. Super easy, right? Bake the brownie batter for up to thirty minutes and let cool.
Forget the icing! You don't need it. Serve these beauties at room temperature on its own or with a scoop of ice cream.
GLUTEN-FREE | DAIRY-FREE OPTION | PLANT-BASED | VEGETARIAN
Author: Jen - A Naturally Nu Foodie Recipe
Prep Time: 5 to 10 minutes
Cook Time: 25 to 30 minutes
Total Time: 30 to 40 minutes
Number of Servings: 12 to 16 brownies
½ cup (125 mL) butter or coconut oil
½ cup (125 mL) coconut sugar or brown sugar
¼ cup (60 mL) cane sugar
2 large eggs
1 tsp (5 mL) vanilla extract
⅓ cup (90 mL) unsweetened cocoa powder
½ cup (125 mL) gluten-free all-purpose flour
¼ tsp (1 mL) salt
¼ tsp (1 mL) baking powder
Preheat the oven to 350 degrees F (177 degrees C). Line a baking pan (8’ x 8’ or 20.32cm x 20.32cm) with parchment paper. Set aside.
In a large saucepan over medium heat, melt butter or coconut oil. Remove from heat.
Whisk together melted butter or coconut oil, sugars, eggs, vanilla, cocoa, gluten-free flour, salt and baking soda.
Pour batter into baking pan and spread evenly.
Bake for 25 to 30 minutes.
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