Easy Gluten Free Brownies [Thick, Fudgy, & Rich!]
These gluten free brownies are everything you want in brownie - rich, chocolatey, easy to make, and a thick, fudgy texture. Only thing missing is the gluten!
Servings: 20 Brownies
Calories: 256kcal
Equipment
- 9 x 13 Baking Dish
Ingredients
Brownies:
- 1 cup Cocoa
- 1 cup Granulated sugar
- 1 cup Light brown sugar packed
- ½ cup Light buckwheat flour
- ¼ cup Sorghum flour
- ¼ cup Coconut flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 4 Large eggs
- 1 cup Butter melted
- 1 teaspoon Pure Vanilla Extract
Brownie Glaze:
- 2 cups Powdered confectioners / icing sugar
- 2 tablespoon Cocoa powder
- Pinch Salt
- 3 tablespoon Milk
- 2 teaspoon Vanilla extract
Instructions
Brownies:
- Preheat oven to 350°. Prepare 9 x 13 pan with pan spray or shortening, line with parchment paper.
- In large mixing bowl, combine cocoa, sugars, flours, baking powder, and salt. Set aside.
- In a smaller bowl, whisk together melted butter, eggs, and vanilla extract.
- Add egg mixture to the flour mixture, stir until dry ingredients are well incorporated.
- Spread batter into prepared pan, Bake for 30 min. Brownies are done when knife inserted into center comes out just barely clean - but don’t OVER cook them.
- Let cool completely before proceeding.
Brownie Glaze:
- Whisk together powdered sugar, cocoa powder, and salt.
- Add milk and vanilla extract, whisk to form a thick, somewhat smooth frosting.
- Heat in microwave for 15 seconds. Whisk until smooth and liquid, then pour/spread on cooled brownies.
- Allow to set before cutting and serving.
Nutrition
Calories: 256kcal | Carbohydrates: 40g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 174mg | Potassium: 129mg | Fiber: 3g | Sugar: 33g | Vitamin A: 335IU | Calcium: 39mg | Iron: 1mg