Deliciously chewy and fudgy brownies with white chocolate chips in every bite!
Course Dessert, Snack
Keyword brownies, eggless, gluten free, white chocolate
Prep Time 15mins
Cook Time 22mins
Total Time 37mins
Author Taleen Benson
½cup (113g)unsalted butter
6ounceswhite chocolateroughly chopped
¾cup (150g)granulated sugar
¼cup (50g)light brown sugarpacked
2tablespoonsBob's Red Mill Egg Replacermixed with 4 tbsp water
1 ½cups (222g)gluten free flour blend
⅓cup (56g)white chocolate chips
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.
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.