Brownies!!! There are the fudgy ones, and the more cake-like ones. Preference? Personally, I am a fan of all things brownie, but lean more towards the cake-like brownies if I had to pick. These fit that category. They cut well, hold their shape well, yet still have that crackly top that I love on brownies. Perfect to stash away into your kiddos lunchbox for a little love in the middle of the day! You'd never know they are gluten free because of a few tricks that come with this recipe. Today is the perfect day to make brownies!
Lunchbox Brownies
Makes 16
1 2/3 cups ATK All-Purpose GF flour or other GF flour
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum (unless your GF flour already contains it)
1/2 teaspoons salt
2/3 cup baking cocoa powder
4 tablespoons butter
1/4 cup vegetable oil
1 1/2 cups sugar
2 large eggs + 1 large egg yolk
3 tablespoons milk
1 tablespoon vanilla
Combine dry ingredients and whisk together. In a glass bowl or measuring cup, microwave cocoa powder, butter, and oil until melted and cocoa is dissolved (about 30 seconds). Let cool slightly. In a mixing bowl, combine sugar, eggs, milk, and vanilla. Beat until smooth. Add the cocoa mixture and combine. Add the dry ingredients and beat just until the flour is incorporated, about 1 minute. Cover the bowl with plastic wrap and let rest for 30 minutes.
Preheat oven to 325°F. Prepare an 8X8" baking dish by creating a foil sling and spraying with cooking spray. Scrape the batter into the pan (batter will be thick) and smooth top with a spatula. Bake on middle rack for 30-35 minutes or until a toothpick comes out mostly clean. Let brownies cool in pan for an hour. Raise the foil sling with brownies onto a cutting board and slice into squares.
Step-by-step tutorial:
Gather your ingredients. You need gluten-free all-purpose flour (ATK works well in this recipe, as well as Cup4Cup or Bob's Red Mill 1:1), baking powder, salt, cocoa powder, butter, oil, eggs, milk, and vanilla.
In a glass measuring cup, add the 2/3 cup cocoa powder, 4 tablespoons butter, and 1/4 cup oil. Microwave on high about 30 seconds and whisk until smooth. This step is one of the cool scientific tricks that makes these brownies delicious. To bring out the best flavor of the cocoa, it's important to bloom it with the butter and oil.
To a mixing bowl, add the 1 1/2 cups sugar, 2 eggs, 1 egg yolk, 3 tablespoons milk, and 1 tablespoon vanilla. Mix until combined.
Pour in the cocoa mixture that has cooled a little.
Beat until combined.
Add the dry ingredients.
Beat until the flour in incorporated, about 1 minute.
Next cool scientific trick with these brownies is to let the batter rest for 30 minutes on the counter to allow the milk to hydrate the flour, eliminating any grittiness.
While the batter is resting, preheat the oven to 325°F. Prepare your 8X8" baking dish by making a foil sling. Spray with cooking spray (if not using nonstick foil). This will do two things: make clean-up a piece of cake (or brownie😂) and make removing and cutting super easy.
Scrape rested batter into the baking dish and smooth top with a spatula. The batter will be thick.
Bake for 30-35 minutes or until top looks done (no longer moist) and when you touch the top it doesn't push in. Allow the brownies to cool in the pan for about an hour, then using the sling, move to a cutting board.
Slice the brownies into squares and dig in! SOOOOOOO good a little warm with a glass of milk.
Recipe Source: Recipe adapted from recipe in America's Test Kitchen "The How Can It Be Gluten Free Cookbook Volume 2" which can be found here: