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White Chocolate Brownies - Gluten Free, Eggless

Print Recipe
Deliciously chewy and fudgy brownies with white chocolate chips in every bite!
Course Dessert, Snack
Cuisine American
Keyword brownies, eggless, gluten free, white chocolate
Prep Time 15 mins
Cook Time 22 mins
Total Time 37 mins
Servings 9 brownies
Author Taleen Benson

Ingredients

  • ½ cup (113g) unsalted butter
  • 6 ounces white chocolate roughly chopped
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar packed
  • 2 tablespoons Bob's Red Mill Egg Replacer mixed with 4 tbsp water
  • 1 teaspoon vanilla extract
  • 1 ½ cups (222g) gluten free flour blend
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅓ cup (56g) white chocolate chips

Instructions

  • Preheat oven to 350°F. Line an 8" square baking pan with parchment paper and set aside.
  • In a large microwave-safe bowl, microwave the butter with the white chocolate in :30 intervals, stirring after each, until completely melted.
  • Add the granulated sugar, brown sugar, prepared egg replacer, and vanilla extract and mix to combine. Fold in the flour, baking powder, and salt. Stir in the white chocolate chips.
  • Pour the batter into the prepared pan and bake for 20-22 minutes, or until a toothpick inserted into the center comes out with a few wet crumbs. Allow the brownies to cool completely in the pan, then remove and cut into equal pieces.

Notes

  • Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
  • If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.
  • While we are mixing in white chocolate chips, be sure to use high quality white chocolate bars for the 6 ounces of white chocolate that we'll be melting and mixing into the batter, as this will be much easier to melt than chips. Roughly chop your white chocolate and melt in the microwave.