Craving a rich, chocolatey treat that doesn't compromise on flavor or texture? Look no further than these incredible Gluten Free Tuxedo Brownies! Imagine sinking your teeth into a perfectly fudgy, decadent brownie studded with white and semi-sweet chocolate chips, without worrying about gluten. These brownies are so delicious, even those without dietary restrictions will be begging for seconds - proving that gluten-free can be just as indulgent and mouthwatering as traditional baked goods.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 16 brownies
Ingredients
- 1 cup gluten free all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, ensuring the paper overhangs on two sides for easy removal.
- In a medium mixing bowl, whisk together the gluten free all-purpose flour, unsweetened cocoa powder, and salt until well combined and no lumps remain.
- In a separate large bowl, combine the melted butter and granulated sugar. Whisk thoroughly until the mixture is smooth and slightly lighter in color.
- Add the eggs one at a time to the butter-sugar mixture, whisking completely after each addition. Stir in the vanilla extract until fully incorporated.
- Gradually fold the dry ingredients into the wet ingredients, mixing gently with a spatula until just combined. Be careful not to overmix the batter.
- Fold in half of the white chocolate chips and half of the semi-sweet chocolate chips into the brownie batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining chocolate chips on top of the batter.
- Bake in the preheated oven for 25-30 minutes. To test doneness, insert a toothpick into the center - it should come out with a few moist crumbs but not wet batter.
- Remove from the oven and let the brownies cool in the pan for 15 minutes. Then, using the parchment paper overhang, lift the brownies out and transfer to a wire rack to cool completely.
- Once cooled, cut into 16 equal squares. For clean cuts, use a sharp knife and wipe it clean between each slice.
- Store brownies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
Tips
- Always use a high-quality gluten-free all-purpose flour blend for the best texture and taste.
- Don't overmix the batter - this can lead to tough, dense brownies. Mix just until ingredients are combined.
- Use room temperature eggs for more even mixing and better brownie consistency.
- For extra richness, consider adding a tablespoon of espresso powder to enhance the chocolate flavor.
- Allow brownies to cool completely before cutting to ensure clean, neat squares.
- If you prefer fudgier brownies, slightly underbake by 2-3 minutes and let them set during cooling.
- Store brownies in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 45mg
