Gluten-Free Small Batch Brownies for Two (Edit recipe)

Rich and fudgy, these gluten-free small batch brownies for two are perfect for weekend snacking when you don't want a lot of leftover sweets lying around.

15 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	754
Fat:	43 g
Carbohydrates:	88 g
Protein:	15 g
Cholesterol:	60 g
Sodium:	331 mg
Fiber:	7 g
Sugars:	69 g
Calculated per serving.

by stillwoodkitchen

View original recipe

Serves: 2

Ingredients

0.25 cup Unsalted Butter
0.25 cup Granulated White Sugar
0.25 cup Light Brown Sugar
1 Egg, Large
0.5 tsp Pure Vanilla Extract
3 Tbsp Dutch Processed Cocoa Powder, It's 3 tbsp + 1 tsp
0.25 cup Gluten Free Flour, Can sub in regular all-purpose flour if not gluten-free
0.125 tsp Xanthan Gum, If GF flour does not have in the blend
0.125 tsp Salt
0.5 tsp Espresso Powder, Instant espresso powder (optional)
0.125 tsp Baking Powder
0.25 cup Semi-Sweet Chocolate Chips, For the batter
2 Tbsp Semi-Sweet Chocolate Chips, For the topping
0.125 tsp Maldon Sea Salt Flakes

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat the oven to 350°F.
Line a standard loaf pan (8 1/2 x 4 1/2 x 2 1/2) with parchment paper for easy removal or lightly grease the loaf pan.
In a medium sauce pan melt the butter, then add both the granulated and brown sugars and mix until combined. Remove the saucepan from the stovetop and cool for at least 5 minutes (you need to cool this before adding the eggs or the eggs will scramble in the hot mixture).
Add in the vanilla extract and the egg. Mix well.
To a medium size bowl add sifted cocoa powder, flour, salt, espresso powder and baking powder. Mix well then add to the butter/sugar mixture and mix together. The batter will be thick.
Gently fold in 1/4 cup of the chocolate chips.
Spread batter into the loaf pan and top with the remaining 2 tbsp of chocolate chips.
Bake 25-30 min or until a tester inserted in the center comes out clean.
Sprinkle lightly with the sea salt flakes if desired.
Cut into 4 large or several smaller squares.