Guys, I really out did myself with these. I am actually so proud of how they came out and how well the artsy side of me did lol
Just a quick note: you can mix the cocoa and cassava flour directly into the chocolate sugar mixture OR mix them prior and then pour in. Either way will work.
Please let me know how you like these! Feel free to post and tag me on Instagram @Cassieverrastro
For the eyes and stitches, i used candy eyes with a dot of the black tube/design icing on the back to hold it in place and same with the stitches! super easy and convenient in a tube lol
Gluten Free Brownies
The best gluten free brownies with the perfect texture, right amount of fudgy chocolate, and flaky top
Ingredients
- ¾ cup Sugar
- ½ cup Butter
- 2 large Eggs
- 1 cup Chocolate chips
- 2 tbsp Black Cocoa
- Splash of vanilla extract ~1-2 tsp
- ⅓ cup Cassava flour
- pinch Pink Himalayan Salt
Instructions
- Beat in a medium bowl room temperature eggs and sugar until frothy
- Melt chocolate chips and butter on stove (be careful not to burn them) and mix in vanilla
- Pour melted chocolate into the egg mixture and beat until combined
- Mix dry ingredients together in a separate bowl
- Add dry ingredients to the chocolate mixture
- Pour into a lined glass baking pan and gently bang on the counter a couple times to remove air bubbles
- Bake for 12 minutes and remove again to gently bang a couple times pan and release any more air bubbles
- Bake an addition 12-15 minutes or until a fork comes out clean
- Allow to cool completely before cutting
- Store in airtight container in fridge for up to 4 days and on counter up to 3 days. Reheat as desired!
