White Chocolate Chip Gluten-Free Brownies Recipe

Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 teaspoon xanthan gum (if your flour blend doesn’t include it)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup white chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, xanthan gum, baking powder, salt, and cocoa powder.
3. In a large bowl, mix the melted butter and sugar until well combined. Add the eggs and vanilla extract, and continue to mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in the white chocolate chips. The white morsels will contrast beautifully with the dark batter.
6. Pour the batter into the prepared baking pan, smoothing it evenly with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
8. Allow the brownies to cool in the pan on a wire rack before cutting them into squares.

Helpful Tips

• For fudgier brownies: Reduce the bake time slightly for a gooier center.
• Ingredient swaps: If you don’t have white chocolate chips, you can use dark or milk chocolate chips instead.
• Sprinkle a pinch of sea salt on top before baking for a delightful sweet-salty combination.
• Store the brownies in an airtight container at room temperature for up to 5 days.

Pairing Suggestions

• Serve these brownies with a scoop of vanilla or caramel ice cream for an irresistible dessert.
• A cup of hot coffee or a cold glass of milk complements these rich, chocolatey treats perfectly.