Next to maybe chocolate chip cookies, brownies seem like one of the most classic desserts. Warm, sweet, and fudgy- I mean...who can feel sad when enjoying a brownie?!?

During a certain time of the month, I find myself craving something chocolatey- and gooey, fudgy, gluten free brownies always sound like the best option!

Now sometimes, I like to experiment by making desserts a bit healthier. But, not to worry- these babies do NOT feature avocado, sweet potato, spinach, zucchini, or applesauce! They are made with simple pantry ingredients- for a sweetly satisfying treat! These gluten free brownies feature a crisp, golden edge and a rich and fudgy center, for the ultimate dessert! Perfect for any occasion! Oh, and they are still perfectly delicious and indulgent, even without an entire cup of sugar!

For a classic pairing, I recommend topping these brownies with vanilla ice cream and sprinkles. I also added a simple peanut butter glaze. Really- it could not get any easier! Microwave creamy peanut butter until pourable, then drizzle with a spoon. Adding peanut butter makes these just a little extra, plus it also adds some protein and healthy fats.

For cake-like brownies, simply beat the eggs and sugar for 2-3 minutes.

Share these gluten free brownies with a few friends or just grab a spoon and dig in!

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Gluten Free Brownie Tips

• Allow brownies to cool before slicing.
• Cut brownies with a plastic knife. It won't scratch the bottom of your pan and it leaves cleaner lines.
• Beat eggs and sugar for 2-3 minutes for cake-like brownies.
• An extra yolk adds more fudginess.
• Don't overbake- the toothpick should come out mostly clean (not completely.)

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Ingredients for a Gluten Free Skillet Brownie Sundae

• Semi-sweet or dark chocolate (or about 3/4 cup of chocolate chips)
• Butter
• Brown Sugar
• Eggs
• Instant Coffee Powder
• Cocoa Powder
• Salt
• Gluten Free Flour Blend

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How to Make a Gluten Free Skillet Brownie

1. Preheat the oven to 350 degrees.
2. In a microwave-safe dish, microwave the chocolate and butter for 20-second increments until melted. Stir frequently.
3. In a large mixing bowl, beat the brown sugar and eggs. Then, quickly beat in a little of the melted chocolate. Next, beat in the remaining chocolate. In a small dish, stir together the instant coffee powder and water. Add to the mixing bowl. Then, add the cocoa powder, salt, and gluten free flour blend. Beat just until combined.
4. Grease the skillet with melted butter. Next, pour the batter into the skillet with a spatula.
5. Bake for 17-20 minutes, until an inserted toothpick comes out mostly clean.
6. Allow brownies to cool before slicing. Cut with a plastic knife for clean lines.
7. Finally, top with vanilla ice cream, melted peanut butter, and sprinkles.

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Storage

Store brownies at room temperature, in an airtight container, for 4-5 days. You can also keep in the fridge for up to 1 week. Still fudgy, but they will become a bit firmer in the fridge.

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Craving more???

Gluten Free Carrot Cheesecake Bars

Gluten Free Pumpkin Coffee Cake Brownies

Gluten Free S'mores Cookie Bars