These gluten free chocolate brownies are incredibly rich and delicious. This recipe, with three different types of chips, is made for chocolate lovers!
Preheat oven to 325 degrees. Grease a 9-inch square baking pan. Line the greased pan with parchment paper so the parchment hangs over the edges of the pan.
In a heat proof bowl, set over a pan of simmering water, place the butter and chopped chocolate. Stir occasionally until melted and completely combined. Remove the bowl from the pan and allow the chocolate mixture to cool slightly.
Whisk together the gluten free flour, baking powder and salt in a medium bowl.
In a large mixing bowl, whisk together the sugars, eggs and vanilla until completely combined.
Add the melted chocolate mixture to the sugar mixture and whisk until completely incorporated.
Fold the flour mixture, white chocolate chips, semi-sweet chocolate chips and dark chocolate chips into the chocolate mixture with a rubber spatula. Continue folding until all the flour is incorporated.
Transfer the batter to the prepared pan and smooth into an even layer.
Bake for 45 minutes to 1 hour, until a wooden pick inserted in the center comes out covered in sticky crumbs.
Allow the brownies to cool completely in the pan. Using the edges of the parchment paper, lift the brownies out of the pan and cut into squares.
Serve and enjoy!
Notes
Check your gluten free flour mix for xanthan gum. If the mix doesn’t contain xanthan gum, try adding 1 teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
Use a9” x 9” baking panwith straight sides, instead of rounded sides, to give the brownies a clean, crisp edge.
Line your greased pan with enough parchment paper so the edges hang over the sides. This will make it easy to get the dense brownies out of the pan!