These brownies are simply delightful. I received this recipe from my pre-school and converted it for my gluten-free needs. They are so easy to make that I’ll never go back to boxed brownies!
1/2 cup butter/margarine melted
1 cup of sugar
1 tsp vanilla extract (gluten-free)
1/2 cup flour (I use Namaste gluten-free flour)
1/3 cup Cocoa powder
1/4 tsp baking powder
1/4 tsp salt
Pre-heat oven to 350 degrees. Grease a 9″ square pan. Stir butter, sugar and vanilla in bowl (I use a fork and hand mix). Add eggs, beat well. Stir flour, cocoa, baking powder and salt. Gradually add to egg mixture (I never do this separately. I just add it all to the bowl). Beat until well blended. Spread in pan. I always sprinkle a handful of chocolate chips… or two, to the top of the batter. It makes the brownies extra moist and gooey! Bake 20-25 minutes for regular flour. It usually takes more like 25-30 minutes in my oven with the gluten-free flour. Double recipe for 9×13 pan and expect a little extra baking time. I bake a double batch for 25-30 minutes and keep an eye on them after that until a tooth pick comes out clean.
Sometimes when the brownies have cooled, I frost them as well. Depending on how indulgent I’m feeling.