• 1 cup (240g) unsalted butter (2 sticks), melted
• 2 Tbsp (30ml) avocado oil*
• 1 cup (200g) granulated cane sugar
• 1 cup (200g) light brown sugar, tightly packed
• 1 Tbsp (15ml) pure vanilla extract
• 4 large eggs at room temperature
• 1 cup (120g) gluten-loose all-purpose flour
• 1 cup (100g) raw cacao powder
• 2 Tbsp instant coffee or espresso powder
• ½ tsp sea salt to taste
• 1 cup (170g) semi-sweet chocolate chips or chopped chocolate bars

Instructions

1. Prepare a baking pan measuring 13 inches by 9 inches by lining it with parchment paper and preheating the oven to 350 degrees Fahrenheit. The pan can also be greased with butter or sprayed with cooking spray depending on your preference.

2. The butter that has been melted, the avocado oil, the granulated cane sugar, the brown sugar, and the pure vanilla essence should all be transferred to a big basin. Mix thoroughly until all of the components are incorporated. The mixture will have a greasy appearance; this is to be expected.

3. To ensure that the eggs are thoroughly beaten, place them in a small bowl and whisk them together. After the eggs have been beaten, transfer them to the bowl containing the butter and sugar mixture, and continue to mix until the eggs are thoroughly incorporated.

4. A second mixing bowl should be used to combine the dry ingredients, which include the gluten-loose all-purpose flour, cocoa powder, instant coffee granules, and sea salt. Stir the ingredients together until they are completely blended.

5. Mix the dry ingredients thoroughly with the liquid components in the bowl until a thick batter is formed. Pour the dry ingredients into the bowl.

6. The chocolate chips should be folded in.

7. Put the brownie batter into the pan that has been prepared, and spread it out so that it is evenly distributed.

8. Brownies that are fudgy should be baked on the Centre rack of an oven that has been preheated for 25 to 30 minutes, while brownies that are harder should be baked for 35 to 40 minutes. I recommend baking brownies for 23 to 25 minutes, just when the Centre has set up but has the slightest wiggle when gently shook. If you want gooey brownies, be sure to bake them for this amount of time.

9. Please be aware that the precise amount of time required for baking will change depending on the elevation you are at as well as the type of flour that you use.

10. Before slicing the brownies and serving them, you should wait fifteen minutes for them to cool down.

Also read: Chili Lime Air Fryer Cod- Easiest Recipe Ever 

Notes

Alternatively, you could use vegetable oil or two additional tablespoons of melted butter in place of the avocado oil.

Nutrition

Serving: 1Brownie (of 16) | Calories: 338kcal | Carbohydrates: 41g | Protein: 3g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 76mg | Sodium: 132mg | Fiber: 1g | Sugar: 18g

FAQ

What do gluten loose brownies taste like?

-> You would never even be able to tell that these gluten-loose brownies are loose of anything because they are so decadent and fudgy for your taste buds! They are baked with a glossy top that is as thin as paper and pockets of chocolate that are melted throughout. They taste a lot like box mix, but in a much better way. In all honesty, they are really similar.

Do brownies have a lot of gluten?

-> Brownies that are considered “regular” are typically baked using flour, which means that they are not guaranteed to be gluten-loose. There are, however, a significant number of gluten-loose brownie mixes available on the market. There is a gluten-loose brownie mix available from King Arthur, Namaste Foods, and Bob’s Red Mill, in addition to the well-known Betty Crocker bakery.

How many calories in a gluten loose brownie?

-> One brownie from Bob’s Red Mill Gluten loose Brownie has 210 calories, 33 grammes of total carbohydrates, 31 grammes of net carbohydrates, 0.5 grammes of fat, and 2 grammes of protein.

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