Line a 9x13 pan with parchment paper and spray lightly with cooking spray. Spraying a small amount directly onto the pan can help adhere the parchment to the pan
Melt the butter and granulated sugar together in a heavy sauce pan on very low heat until mixed. The butter and sugar will not fully combine
Let the mixture slightly cool and transfer to a large bowl, and continue to cool until the mixture is no longer hot to the touch (see note below).
Add eggs one at a time, mixing until fully incorporated after each addition
Once the eggs are all added, add in the Rodelle Pure Vanilla Extract and mix to combine
Sift the dry ingredients together and add to the egg mixture, stirring gently and minimally
Add in chocolate chips and nuts if using, and mix until just combined
Pour into the prepared pan and bake approximately 35 minutes. Be careful not to overbake, as it can cause the edges to taste burnt, but ensure that the center has set, and is no longer jiggly.
Let cool before serving
Note:
When cooling the butter mixture, ensure it’s cool enough to prevent the eggs from cooking when added. Using room temperature eggs will also help prevent this.
When measuring the gluten free flour with measuring cups instead of by weight, please ensure to spoon into the measuring cup and level off instead of scooping from the bag. Gluten free flours tend to have finer particles than all-purpose flour, which can add unnecessary weight and can dry out the brownies.
If you prefer your brownies to have a crinkle top, let sit for ~30 minutes before baking. This will allow the gluten free flour to absorb some liquid, creating a very thin layer on the top after baking.
Recipe was prepared for Rodelle by Shelby at @gooey.in.the.middle. Photos and video content taken by Kathryn at @kniftykat.
