• Katherine Arthurs

Dark Chocolate Gluten Free Brownies

Melting a bar of dark chocolate with butter is now apart of my weekly schedule...adding peanut butter, butterscotch, marshmallow or MORE chocolate on top. Make it your own.

How do you like your brownies? I could eat them slightly warm with vanilla ice cream. So good!

This recipe was totally inspired from Diane Morrisey's post of her Peanut Butter Swirl Fudgy Brownies ....so naturally I had to try them BUT change up a few ingredients. I used gluten free flour, less sugar + I left out the espresso powder + peanut butter. I put marshmallows on one half + butterscotch on the other - to please us all in my house.

These were gone so quickly, that I should have doubled the recipe!

Dark Chocolate Gluten Free Brownies

4 oz. high quality dark chocolate

1/2 cup unsalted butter

1/4 cup sugar

1/2 cup brown sugar

2 eggs

1 teaspoon vanilla

3/4 cup gluten free flour blend (I used Bobs Red Mill)

1/4 cup cocoa powder

1 teaspoon salt

marshmallows, butterscotch, chocolate chips or peanut butter for the top

Preheat your oven to 325F. Line a 8x8 pan with parchment paper. Set aside.

In a medium bowl, whisk together the flour, cocoa powder + salt. Set aside.

In a small pot, melt the dark chocolate + butter together on the stove over low heat. Stir occasionally, until it's all melted + smooth. Remove from the heat. Whisk in both sugars. Fold in the eggs, one at a time until fully incorporated. Stir in the vanilla.

Add the wet ingredients to the dry ingredients bowl. Stir together just until combined.

Pour the batter into the pan.

Bake for 30 minutes. Remove from the oven. Place any toppings on top, if desired. Place in the oven for 1 minute to melt. Remove from the oven + let cool on a wire rack.