Gluten-Free Fudgy Brownies
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Ingredients
- 3/4 cup buckwheat flour 130g
- 3/4 cup potato starch 150g
- 1 1/2 cup organic cane sugar 380g
- 3/4 cup cacao powder 75g
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 3/4 cup water
- 3/4 cup melted coconut oil or any neutral oil (I love grapeseed oil or sunflower seed oil)
- 1 teaspoon vanilla extract
- 1/2 cup vegan dark chocolate chips 90g
Instructions
- Preheat oven to 350°F (177°C).
- Line a 9 x 13 inch cake pan with parchment paper.
- Sift all dry ingredients (buckwheat flour, potato starch, sugar, cacao powder, salt, baking powder, xanthan gum) in a large bowl, and mix with a whisk. Create a well in the center of the dry mix.
- In a large measuring cup, whisk together all wet ingredients (water, oil, vanilla extract). Add the wet ingredients into the dry and stir until combined. Batter should be quite thick.
- Fold in chocolate chips.
- Pour batter into cake pan lined with parchment paper. Use an offset spatula to spread the batter evenly.
- Bake for 30 minutes. Test with a cake tester or toothpick to make sure it comes out mostly clean. If it needs to bake longer, rotate your cake pan and bake for another 5 minutes. Baking times may vary depending on your oven.
- Cool completely before cutting. Brownies can be stored at room temperature for up to 3 days in an airtight container.