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Gluten Free Brownie with Sprinkles
Prep time
Cook time
Total time
Best gluten free brownie recipe with chocolate frosting and sprinkles.
Author: Jan Withington
Recipe type: Dessert
Cuisine: American
Serves: 9 to12 brownies
Ingredients
- 1½ cups superfine sugar or granulated sugar
- 8 tablespoons unsalted butter, cold
- ½ teaspoon salt
- 1 teaspoon gluten-free vanilla extract
- ¾ cup Rodelle Baking Cocoa Dutch-Processed - GF
- 3 large eggs
- 1 cup Lily's Baking Chips, optional - GF
- ¾ cup Gluten-Free All-Purpose Flour
- 1 teaspoon gluten free baking powder
- CHOCOLATE FROSTING:
- 2½ cups powdered sugar
- 10 tablespoons butter, softened
- ⅔ cup cocoa powder
- 1 teaspoon vanilla extract
- ¼ cup milk
- pinch of salt
- SPRINKLES:
- Betty Crocker Rainbow Sprinkles - GF
Instructions
- Preheat the oven to 350Ā°F. Grease an 8" square pan should be at least 2" deep and place parchment then grease again.
- Place the sugar, butter, and salt in a microwave-safe bowl or saucepan. Heat over medium heat, stirring with a rubber spatula until the butter melts and the mixture lightens in color.
- Blend in the vanilla and cocoa, then add the eggs and mix until shiny.
- Blend in the flour and the baking powder. Stir in the chips.
- Pour the batter into the prepared pan, spreading it to the edges.
- Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean.
- Remove from the oven and cool for about 15 minutes before spreading the frosting.
- Top with sprinkles. Yum!
- FOR THE FROSTING:
- In a large bowl, beat butter until light and fluffy. Add the powdered sugar, cocoa powder, vanilla and salt. Gradually add the milk as you beat until it reaches your desired consistency, adding more milk if necessary.
