These brownies are a delightful gluten-free treat, rich in chocolate flavor and perfect for any occasion.
Preheat your oven to 325°F (165°C).
Preheating ensures even baking from the start.
Grease an 8-inch square baking pan or line it with parchment paper.
Lining with parchment makes removing the brownies easier.
In a mixing bowl, combine the melted butter and cocoa powder, stirring until smooth.
Ensure the cocoa is fully dissolved for a uniform chocolate flavor.
Add the sugar to the cocoa mixture and mix well.
Mix until the sugar is fully incorporated for a smooth batter.
Beat in the eggs one at a time, ensuring each is fully mixed before adding the next.
Adding eggs one at a time helps maintain a smooth batter consistency.
Stir in the instant chocolate pudding mix until well combined.
The pudding mix adds moisture and enhances the chocolate flavor.
Add the vanilla extract, gluten-free flour blend, and salt, mixing until just combined.
Avoid overmixing to keep the brownies tender.
Pour the batter into the prepared pan and spread evenly.
Smooth the top with a spatula for even baking.
Bake in the preheated oven for 20 minutes, then rotate the pan and increase the temperature to 350°F (175°C).
Rotating the pan ensures even baking.
Continue baking for an additional 8-10 minutes, checking for doneness with a toothpick.
The toothpick should come out with moist crumbs, not clean.
Allow the brownies to cool completely in the pan before cutting into squares.
Cooling fully helps the brownies set and makes cutting easier.
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