Gluten Free Brownies

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These gluten-free brownies are rich, fudgy, and irresistibly chocolatey. They have shiny, crinkly tops and look and taste just like classic brownies. You’ll never guess they’re made without gluten!

Prep Time10

Cook Time25

Cooling1

Total Time1 35

Course: brownies, Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: Brownies

Author: Laura

Cost: $6

Equipment

Ingredients

6 ounces semisweet chocolate (1 cup)
½ cup salted butter
2 large eggs
¾ cup granulated sugar
1 teaspoon pure vanilla extract
¾ cup gluten-free flour
1 Tablespoon cocoa powder
¼ teaspoon fine sea salt

US Customary - Metric

Instructions

Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius), line a 8x8” (20x20 cm) baking dish with parchment paper and lightly grease, set aside.
Mix flour, cocoa powder and sea salt together in a small bowl; set aside.
Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
In the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.
Add sugar and beat for an additional 1 minute.
Stir in the melted chocolate/butter mixture and vanilla on low speed until batter is smooth.
Add dry ingredients, mix on low speed until just incorporated and there are no lumps (the batter should be thick).
Evenly spread the brownie batter in the bottom of the prepared baking pan.
Bake in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25 to 30 minutes.
Remove the brownies from the oven and let cool completely on a wire cooling rack.
Cut into 16 squares and serve.

Video

Notes

Ingredient Substitution Notes

Semisweet chocolate. Use chips, bars, discs, etc. You can use dark chocolate or milk chocolate for a richer or sweeter flavor.
Salted butter. unsalted butter is a good choice.
Granulated sugar. I use organic cane sugar with great results.
Gluten-free flour. Use an baking flour that is a 1:1 substitute for all-purpose flour. I recommend these two flours: - King Arthur flour 1:1 Baking Blend
- Bob's Red Mill Gluten-Free Baking Flour

Store/Freeze

Store leftover gluten free brownies in an airtight container at room temperature for 2 days, in the refrigerator for 1 week or in the freezer for up to 1 month. Reheat in the microwave if desired.

Nutrition