Thick and Fudgy Red Velvet Brownies
Thick and fudgy red velvet brownies made gluten free and dairy free!
Servings: 16 people
Equipment
- mixing bowl
- 8x8 inch baking pan
Ingredients
- ½ cup gluten free baking flour 1:1 or measure for measure
- ⅓ cup unsweetened cocoa powder
- 1 cup cane sugar
- ½ cup + 2 tbsp dairy free butter or coconut oil measured as a solid
- 9 oz semi sweet chocolate chips dairy free
- 3 eggs large
- 1 tbsp red velvet emulsion or 1 tbsp red food coloring
- ⅛ tsp sea salt
Instructions
- Preheat oven to 350 F and prepare a 8×8 inch pan with non-stick spray and parchment paper for easy removal.
- In a large heat proof bowl, add the butter, sugar and chocolate chips. Cook in the microwave on high until melted, stopping to stir every 20 seconds.
- Once smooth and melted, add the eggs in one at a time and beat using a whisk or hand mixer until incorporated. Stir in the red velvet emulsion.
- In another bowl, stir together the cocoa powder, gluten free baking flour and salt. Fold the dry ingredients into the wet ingredients until no dry spots remain.
- Transfer the batter to the prepared pan and bake for 20-25 minutes. You want to remove the brownies just before they are done for the ultimate fudgy brownie. If you stick a toothpick into the center of the brownies it shouldn't come out clean.
- Let cool for at least 2 hours before cutting into bars and serving.
Notes
These brownies taste best after they have set for at least an hour once you remove them from the oven. I like to chill them for an additional hour for the ultimate fudge factor!