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Gluten Free Bisquick Brownies

Gluten Free Bisquick Brownies - recipe card
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These rich, fudgy brownies are made effortlessly with gluten free Bisquick mix, delivering a chewy center and crackly top with minimal effort. A touch of melted butter and cocoa powder intensifies the chocolate flavor, while the simple batter comes together in one bowl for a quick dessert fix.

Ingredients

Scale
  • 1/2 cup gluten free Bisquick mix
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons whole milk
  • 1/8 teaspoon kosher salt

Instructions

  1. Preheat the oven to 350°F (177°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides for easy removal, or lightly grease with nonstick spray.
  2. In a medium mixing bowl, whisk together the gluten free Bisquick mix, unsweetened cocoa powder, and kosher salt. Sifting through a fine-mesh strainer will break up any cocoa clumps and ensure a smooth batter.
  3. In a separate small bowl, whisk the egg until frothy, about 30 seconds. Add the granulated sugar and vanilla extract, then whisk vigorously for 1 minute until the mixture lightens slightly in color.
  4. Pour the melted unsalted butter into the egg-sugar mixture, whisking constantly to prevent the egg from cooking. The butter should be warm but not hot; let it cool for 1 minute if necessary.
  5. Add the dry ingredients to the wet mixture in three additions, stirring gently with a rubber spatula after each addition. The batter will be very thick — this is correct for fudgy brownies.
  6. Stir in the whole milk, one tablespoon at a time, until the batter is smooth and glossy. Avoid overmixing; stop as soon as no dry streaks remain to keep the brownies tender.
  7. Pour the batter into the prepared pan and spread it into an even layer using an offset spatula or the back of a spoon. The layer will be about 1/2-inch thick.
  8. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. The edges should look set and slightly pulled away from the pan.
  9. Place the pan on a wire rack and let the brownies cool completely in the pan, about 30 minutes. This allows the structure to set and the fudgy interior to firm up for clean slicing. Use the parchment overhang to lift the block onto a cutting board before slicing into 4 bars.
  10. For a glossy, crackly top, sprinkle a few extra sugar crystals over the batter just before baking and avoid opening the oven door during the first 15 minutes.

Notes

Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, wrap individually in plastic wrap and freeze in a zip-top bag for up to 3 months. To reheat, microwave a single brownie on a microwave-safe plate for 15 seconds, or warm in a 300°F (150°C) oven for 5 minutes. These brownies are best enjoyed within 48 hours for maximum moisture.

Nutrition

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Find it online: https://copycatkitchenco.com/gluten-free-bisquick-brownies/