Enjoy a sweet treat without the worry!
Whip up a batch of pure delight with our gluten and dairy-free brownies! These fudgy treats are a hit with both kids and adults, offering a scrumptious escape into chocolatey heaven—filling those chocolate cravings guilt-free. 🍫✨👩🍳
Why you’ll love this recipe!
- Everyone will love them - kids and adults!
- Great way to silence those chocolate cravings.
- Easy & Simple Recipe
Serving Size
1 Half Sheet Tray - 16 Slices
Macros
Calories: 431
Total Fat: 16g
Total Carbohydrate: 59g
Protein: 11g
Ingredients
- 5 cups Granulated Sugar (1000g)
- 1 1⁄4 cup Lactose Free or Vegan Butter
- (282g)
- 8 eggs + 4yolks
- 2 TBSP Vanilla Extract ( 24g)
- 3 Cups Dark Cocoa Powder (300g)
- 1 3⁄4 Cups Bob's Red Mill GF 1 to 1 BakingFlour ( 259g)
- 1⁄2 tsp of Baking Soda (3g)
- 1⁄4 Cup Cornstarch (30g)
- 1 TBSP Salt ( 10g)
- 4 Hu Dark Chocolate Bars, RoughlyChopped (240g)
- 1 1⁄3 Cup Oil (300g)
Preparation
- Preheat your oven to 325°F.
- Line a half sheet tray with aluminum foil and place a cake riser on top. Generously spray with nonstick cooking spray.
- Melt the butter and let it cool to room temperature. Once cooled, add the melted butter and sugar to a stand mixer with the paddle attachment. Beat until combined.
- Add the eggs, egg yolks, and vanilla, beating until the mixture is smooth. Scrape down the sides of the bowl.
- In a separate dish, combine the oil and cocoa powder. Add this mixture to the egg mixture and beat until combined.
- In a bowl, whisk together the gluten-free flour, baking soda, cornstarch, and salt. Add this to the wet ingredients and mix until fully incorporated. Remove from the mixer and fold in the chocolate chunks.
- Using a spatula, spread the batter into the lined baking sheet, keeping it inside the cake riser.
- Place in the preheated oven and bake for 45 minutes to 1 hour.
- Once fully cooked, remove from the oven and let the brownies cool overnight.
- Remove the cake riser, cut the brownies into pieces, and enjoy!
