Gluten-Free Chocolate Brownies
Rich, fudgy chocolate brownies with crackly tops and a gluten-free crumb.
- Measurements grams + cups
- Cuisine American
Why You'll Like This Recipe
- Cocoa powder rather than melted chocolate, which is what makes them fudgy.
- One bowl and a whisk — no mixer, no double boiler.
- The gluten-free flour is barely detectable in a brownie this rich.
Recipe
Gluten-Free Chocolate Brownies
Fudgy gluten-free brownies with crackly tops.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Preheat the oven to 175 C / 350 F. Line an 8 x 8-inch pan with parchment paper.
- Step 2. Melt the butter and let it cool for a few minutes.
- Step 3. Whisk the granulated sugar, brown sugar, eggs, and vanilla into the butter until glossy.
- Step 4. Add the cocoa powder, gluten-free flour, and salt. Fold just until combined.
- Step 5. Fold in the chocolate chips, reserving a small handful for the top if desired.
- Step 6. Spread the batter evenly in the prepared pan and sprinkle with the reserved chips.
- Step 7. Bake for 25-30 minutes, until the edges are set but the center still looks slightly soft.
- Step 8. Cool completely in the pan before lifting out and cutting into squares.
Notes
- Whisk the eggs and sugars into the butter until the mixture is glossy. That dissolves the sugar, and dissolved sugar is what forms the crackly top.
- A skewer should come out with moist crumbs, not clean. Clean means they will set firm rather than fudgy.
- Cool completely before cutting. Gluten-free brownies are more fragile warm than wheat ones.
Gluten-Free Chocolate Brownies — Simple Table Recipes · https://simpletablerecipes.com/recipes/gluten-free-chocolate-brownies/
Ingredient Notes
- 1-to-1 gluten-free flour with xanthan gum
- Only 120 g for a whole tray, and brownies need very little structure, which is why gluten-free brownies work better than most gluten-free bakes.
- Cocoa powder
- Doing the work melted chocolate would do elsewhere. Cocoa has almost no fat, so the butter carries the richness and the result stays dense.
- Granulated and brown sugar together
- The granulated sugar is what creates the thin crackled top. Brown sugar alone gives a softer, duller surface.
Equipment
- 8 x 8-inch baking pan
- Parchment paper
- Mixing bowl
- Whisk and spatula
Substitutions
- Chocolate chips
- Chopped chocolate, or walnuts or pecans. Check chips are labelled gluten-free if that matters for you.
- Butter
- A plant-based baking block works for a dairy-free version, alongside dairy-free chocolate.
- 8 x 8 inch pan
- A 9 x 9 inch pan gives thinner brownies and needs about 5 minutes less.
Storage & Freezing
Storing: Keep in an airtight container at room temperature for up to 4 days. They firm up and improve overnight.
Freezing: Freeze cut squares for up to 3 months.
Frequently Asked Questions
Do gluten-free brownies taste different?
Less than most gluten-free bakes. Brownies rely on fat, sugar and cocoa rather than structure, and there is very little flour in them, so the difference is hard to detect.
Why are my gluten-free brownies crumbly?
Usually a blend without xanthan gum, or cutting them while warm. Check the blend, and let them cool completely in the pan before lifting them out.
How do I get a crackly top?
Whisk the eggs and sugar into the melted butter until the mixture looks glossy before the dry ingredients go in. That dissolves the sugar, which rises during baking and sets into the crackled layer.
Do I need to rest the batter?
Not for brownies. Unlike muffins or cookies, there is so little flour here that hydration is not the limiting factor.
Can I use almond flour?
Not as a direct swap. Almond flour has no starch and behaves quite differently. Use a 1-to-1 blend labelled measure-for-measure.
Did you make this?
Let other people know how it went. One tap, nothing to fill in.
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