Making lavender gluten free brownies pictures showing step by step. Ingredients and instructions after the pictures. These are seriously yummy brownies!
Ingredients
- 1 cup (138 grams) Lavender Wind Gluten Free Flour* or 1 cup (125 grams) whole wheat flour for a non-GF version
- 3/4 cup (86 grams) Cacao Barry Cocoa Powder – 100% Cacao – Extra Brute
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons (196 grams) butter, melted and cooled slightly
- 1 1/2 cups (300 grams) granulated sugar,
- 1 teaspoon vanilla extract
- 2 teaspoons lavender extract
- 3 large eggs, room temperature
- 3/4 cup (128 grams) semi-sweet mini chocolate chips
Directions
- Preheat the oven to 350 °F (175 °C) and line an 8″×8″ pan with parchment paper.
- In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
- In a large mixing bowl, stir together the melted butter or coconut oil, sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined.
- Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix! Fold in 3/4 cup (128 grams) chocolate chips.
- Pour the batter into the prepared pan.
- Bake for about 40 minutes (maybe more). A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
- Let cool completely and then cover and store at room temperature for up to 4 days. You can also refrigerate them to give them a fudgier texture.
* Substitute Bob’s Mill Gluten Free Flour.
This was adapted from a recipe on the Texanerin Baking website.