Gluten Free Gooey Brownies

These gooey chocolatey brownies will hit the spot every time! Perfect for a quick sweet treat…I know you’re craving one right now. They are gluten-free made with almond flour, but you can easily use regular flour instead. They are best when they’re warm and extra gooey, but trust me they’re just as good cold (if they even last that long!) Forget store bought brownies, time to pull up our sleeves and bake them ourselves! Grab your ingredients, preheat the oven, and let’s get baking!

Ingredients:

Dry ingredients:

1 1/2 cups almond flour (here is where you can use regular flour instead)

1 tsp baking powder

1 cup cane sugar (you could also use coconut sugar as an alternative sweetener) 

3/4 cup cocoa powder

1/2 cup semi sweet chocolate chips 

Wet ingredients:

5 tbsp melted butter 

3 large eggs

1 tsp vanilla extract

Instructions:

First, start by mixing all the dry ingredients in a large bowl: almond flour, baking powder, cane sugar, cocoa powder, and chocolate chips. While you’re combining the dry ingredients, melt the butter so it’s ready to use.

Now, pour the melted butter into the dry ingredients and mix well (make sure the butter isn’t too hot or it might curdle  the eggs).

Once the butter is fully combined, add the eggs and vanilla extract to the bowl. Stir everything together until you have a smooth, lump-free batter.

Before moving on, preheat your oven to 350°F.

Prepare your baking pan by greasing it with butter or oil of your choice. Pour the batter into the pan, spreading it evenly.

Bake in the preheated oven for about 25-35 minutes, keeping an eye on it. The exact time might vary depending on your oven, so check by sticking a toothpick into the brownie. If you did it with almond flour, take it out a little before you think it's ready, because when nuts burn the natural oils in it oxidize (almond flour is made from....almonds...)

Let the brownies cool (if you can wait that long!) before slicing and enjoying.