Made with Callebaut chocolate chips and premium cocoa, the deliciously gooey brownie will satisfy even the choosiest chocolate lover.
Truth be told this brownie should be named for both my son Alec and his grade school chums, Hadley and Demaris. The boys have been my chief taste testers for years, holding forth at my island about the merits of this cookie or that movie, with girls having recently crept into the discussion. I’ve been tickled to watch their palates change and grow. And I don’t need the meticulous wall chart my husband keeps to record the physical growth. My chubby toddler is now 6’3 and all legs, and keeping his gang in food is no mean feat. I have to nail down or hide anything that’s “off limits.” My beloved trio has given the thumbs up to this awesome brownie. It’s fudgy, delish, and easy to grab–when not nailed down –Lizann, Co-Founder
What you’ll need: 3 eggs, 1 tsp vanilla, 8 Tbs of melted unsalted butter
For the most awesomely fudgy gluten-free brownies EVER, follow these instructions carefully!
Preheat oven to 325°, for at least 10 minutes. Grease or spray a 8×8 metal pan. Melt one stick of butter and let cool. *You can also use a combination of oil and butter, coconut oil, or non-dairy substitute. Empty the mix into a large bowl, add 3 eggs, 1 tsp. of vanilla and cooled butter. Stir to combine, batter will be thick and glossy. Spread into prepared pan. Bake 18-20 minutes, check brownies at 18 minutes. If using glass, bake 24-25 minutes. The edges should be firm to the touch but the middle will be soft, set but not firm. Insert toothpick in center of pan. Some crumbs should cling to the toothpick. If it comes out clean, you’ve likely over baked. Cool and enjoy.