Cakey Chocolate Brownies

To make cakey chocolate brownies gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that includes xanthan gum for better texture. Additionally, check that all other ingredients, like chocolate and baking soda, are gluten-free.

To store cakey chocolate brownies, let them cool completely, then place them in an airtight container. They can be kept at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap or foil before freezing.

Yes, you can substitute margarine with an equal amount of unsalted butter in this cakey chocolate brownie recipe. This will give the brownies a richer flavor. Just melt the butter in the same way you would with margarine before mixing it with the other ingredients.

Cakey chocolate brownies pair wonderfully with a variety of flavors. Consider serving them with a scoop of vanilla ice cream, a drizzle of caramel sauce, or a sprinkle of sea salt. Fresh berries, like raspberries or strawberries, also complement the rich chocolate flavor beautifully.

To check if your cakey chocolate brownies are done baking, insert a toothpick into the center of the brownies. If it comes out with a few moist crumbs, they are ready. If it comes out wet with batter, they need more time. Keep an eye on them to avoid overbaking, as this can make them dry.