If you like cakey brownies, this is not the recipe for you. These gluten-free brownies are fudgy and rich. With only 7 ingredients, all of which you probably have in your pantry, this recipe is a snap.
Be sure to check out my dairy-free gluten-free fudge brownies (with sweet potato) and boozy peanut butter whiskey brownies.
I know, I know, there are so many good box mixes out there for gluten-free brownies. And I definitely will use one when I’m in a time crunch. But this gluten-free recipe is pretty easy and worth the little bit of extra time it takes. I promise, you won’t be sorry. These brownies are regularly requested by my husband’s colleagues for work parties and none of the people are gluten-free. This is how I know that my recipes have passed the taste test.
Although they are fudgy on the inside, they get a a nice glossy crust. Dissolving the sugar in the warm butter and chocolate mixture is the step that gets you that beautiful glossy top.
It is best to add your eggs when they are room temperature. If they are straight out of the fridge, you can soak them in a bowl of warm, not hot, water for 10 minutes.
I have used several different gluten-free flour blends for these gluten-free brownies and they all worked well. My custom blend of sorghum, millet and brown rice flours with some starches is my favorite. If you prefer a store bought blend, I like King Arthur Flour All Purpose Gluten-Free flour the best. See the notes in the recipe for a super simple DIY gluten-free flour blend or my blog post on gluten-free flours.
Which Chocolate to Use for Brownies?
Chocolate chips, chocolate chunks and bars will all work in this gluten-free brownie recipe. It will make it easier if you chop the chunks and bars first for quicker melting.
I am a huge fan of bittersweet chocolate so I use whichever bittersweet I have in my pantry or freezer. Enjoy Life makes excellent dark chocolate chips and chunks which are free from gluten and 14 common allergens. The chips have fantastic flavor and aren’t waxy like so many other chocolate chips. If you prefer semi-sweet chocolate, that will also work in this recipe.
Add one cup of chocolate chips to the finished batter if you like texture in your brownies.
- 4 oz dark/bittersweet chocolate ½ c + 1 Tbsp chocolate chips
- 1 stick or ½ c butter or coconut oil
- 1 cup sugar
- 2 eggs room temperature
- 1½ tsps. vanilla extract
- ½ c gluten-free flour blend
- ¼ tsp salt
- Pre-heat the oven to 350°
- If your eggs are straight out of the fridge, place them in a bowl of warm, not hot, water.
- If you are using chocolate bars or blocks, chop into small pieces. Cut the butter into chunks.
- Place the butter or coconut oil and chocolate in a microwave-safe bowl.
- Microwave on high for 30 seconds. Give it a stir. If the butter is not completely melted, heat it for a another 10 seconds. Stir until all of the chocolate is melted. If it is not melting after a minute of stirring, heat it another 10 seconds and stir.
- Add the sugar and stir well to dissolve. Add the room temperature eggs and stir well.
- Add the flour and salt and stir until the mixture is smooth.
- Pour the batter into a greased 8" or 9" square pan. Bake 20-25 minutes for an 8" pan or 18-22 minutes for a 9" pan, or until it is set in the middle. With brownies, I always err on the side of under-done. The worst that can happen is that they are super soft and melty in your mouth.
2/3 c potato starch
1/3 c tapioca starch.
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