These fudgy and delicious Gluten-Free Brownies are a thick, chocolatey, rich dessert that everyone is sure to love! You will never guess they are gluten-free because they are so decadent and divine.
Get ready to impress your friends and family with these Gluten-Free Brownies! They are super decadent and I promise they won’t even know they are gluten-free! They are GF brownies so they are super fudgy and full of chocolate!
I love these gluten-free brownies because you don’t need any fancy ingredients or special flours. They are made with every day ingredients and are still gluten-free!
GLUTEN FREE BROWNIES INGREDIENTS:
- Chocolate chips – Make sure you use GOOD chocolate.
- Butter– I use unsalted butter.
- Sugar– I like to use brown sugar and granulated sugar. The brown sugar makes the brownies extra chewy and fudgy.
- Eggs– Try to use room temperature egg for best brownies!
- Vanilla extract– Pure vanilla extract is best!
- Dutch processed cocoa– I love using Dutch processed cocoa because it gives the brownies an intense chocolate flavor.
- Flour – I have used Cup4Cup Gluten Free Multipurpose Flour for making this brownies.
- Espresso powder– Espresso powder is optional, but so delicious. It will bring out the chocolate flavor in the brownies.
- Salt– I love sweet and salty!!
HOW TO MAKE THESE GLUTEN FREE BROWNIES?
It’s easier than you think! This homemade brownie recipe is EASY!
Before we start mixing, prep an 8×8 baking pan with nonstick spray and preheat your oven to 350. Line the pan with parchment. This makes for the perfect, pop-out-of-the-pan brownies once they’re done baking.
- Melt the butter and pour over the chopped chocolate. Cover for 2 minutes and stir until it melts completely.
- Combine the eggs, both sugars, salt, vanilla, and instant espresso in the bowl. Whip on medium-high until extremely thick and fluffy, about 5 minutes.
- In the meantime combine gluten-free flour, cocoa powder, and baking powder. Also now is the time to stir together your melted butter-chocolate mixture.
- When your egg-sugar mixture looks fluffy and thick, slow down the speed of your mixer to low and add the chocolate-butter mixture. Mix until combined.
- Once the egg-sugar mixture and the butter-chocolate mixture are combined, turn the speed of your mixer to SLOW and add cocoa flour all at once. Carefully mix until roughly combined. Turn off the mixer and with a flexible spatula fold in the flour cocoa mixture. Make sure to get the bottom of the pan.
- Bake the brownies for 20 minutes at 325F.
- Remove the brownies from the oven, top with some flaky sea salt and allow to cool completely.
SOME VARIATION SUGGESTIONS:
This is where you can make this recipe your own! Use this recipe as a base and turn it into your dream dessert with:
- Fun mix-ins – Add chocolate chunks, peanut butter chips, or white chocolate chips.
- Add in your favorite nuts – Chopped walnuts, almonds, or hazelnuts are great options.
- Serve with a scoop of your favorite ice cream – My favorite, especially with hot fudge
- Sprinkle a little powdered sugar on top for a really pretty presentation!
- Decorate with fruit – Strawberries or raspberries are delicious with brownies.
- Frost – Make it REALLY decadent and frost the brownies with chocolate frosting, vanilla frosting, or even peanut butter frosting!
CAN I MAKE THIS RECIPE WITH REGULAR ALL PURPOSE FLOUR?
Yes, you can! Use the exact same amount of all-purpose flour.
HOW TO STORE THESE GLUTEN FREE BROWNIES?
Store cooled brownies at room temperature for up to 5 days or wrap tightly and freeze for up to 3 month.
More Brownie Recipes
Super Gooey Almond Flour Brownies
Easy One Bowl Fudgy Cocoa Brownies
Chocolate Walnut Fudge Brownies
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Gluten Free Brownies
Ingredients
- 170 g unsalted butter melted or browned
- 100 g dark chocolate
- 3 large eggs
- 200 g granulated white sugar
- 50 g light brown sugar
- 3/4 tsp kosher salt
- 1 tsp vanilla
- 1 tsp instant espresso
- 85 g gluten free flour
- 65 g cocoa powder
- 1/4 tsp baking powder
Instructions
- Preheat the oven to 325°F. Grease an 8 x 8–inch pan with a nonstick cooking spray and then line the pan with parchment paper, leaving the sides to overhang the edges.
- Melt the butter and pour over the chopped chocolate. Cover for 2 minutes and stir until it melts completely.
- Combine the eggs, both sugars, salt, vanilla, and instant espresso in the bowl. Whip on medium-high until extremely thick and fluffy, about 5 minutes.
- In the meantime combine gluten-free flour, cocoa powder, and baking powder. Also now is the time to stir together your melted butter-chocolate mixture.
- When your egg-sugar mixture looks fluffy and thick, slow down the speed of your mixer to low and add the chocolate-butter mixture. Mix until combined.
- Once the egg-sugar mixture and the butter-chocolate mixture are combined, turn the speed of your mixer to SLOW and add cocoa flour all at once. Carefully mix until roughly combined. Turn off the mixer and with a flexible spatula fold in the flour cocoa mixture. Make sure to get the bottom of the pan.
- Bake the brownies for 20 minutes at 325F.
- Remove the brownies from the oven, top with some flaky sea salt and allow to cool completely.
