Gluten-Free Brownies

Gluten-Free Brownies

Fudgy brownies made with gluten-free flour, no one will notice the swap.

Total 55 min Makes 16 slices Calories 185/serving

Dietary

Vegetarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy, Eggs

These brownies bake up dense and fudgy with a crackly top, using a simple gluten-free flour blend in place of all-purpose. Melted butter and extra cocoa keep the texture rich and moist, making them a safe treat for gluten-sensitive guests at any gathering.

Ingredients

  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup gluten-free all-purpose flour blend
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup semisweet chocolate chips

Method

  1. Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides.

  2. Melt the butter in a medium saucepan over low heat, then remove from heat and whisk in the granulated sugar and brown sugar until combined.

  3. Whisk the eggs into the butter mixture one at a time, then stir in the vanilla extract.

  4. Sift the cocoa powder, gluten-free flour blend, salt, and baking powder over the wet mixture and fold together until just combined and no streaks of flour remain.

  5. Fold in the chocolate chips, then pour the batter into the prepared pan and spread into an even layer.

  6. Bake until the top is set and a toothpick inserted in the center comes out with a few moist crumbs, 25 to 30 minutes.

  7. Cool the brownies completely in the pan on a wire rack before lifting out using the parchment overhang and slicing into 16 squares.

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    Gluten-Free Brownies

    These brownies bake up dense and fudgy with a crackly top, using a simple gluten-free flour blend in place of all-purpose. Melted butter and extra cocoa keep the texture rich and moist, making them a safe treat for gluten-sensitive guests at any gathering.

    55 min 16 slices 185 cal

    Ingredients

    • 1/2 cup unsalted butter
    • 1 cup granulated sugar
    • 1/2 cup packed brown sugar
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 3/4 cup unsweetened cocoa powder
    • 3/4 cup gluten-free all-purpose flour blend
    • 1/4 teaspoon salt
    • 1/2 teaspoon baking powder
    • 1/2 cup semisweet chocolate chips

    Method

    1. 1

      Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides.

    2. 2

      Melt the butter in a medium saucepan over low heat, then remove from heat and whisk in the granulated sugar and brown sugar until combined.

    3. 3

      Whisk the eggs into the butter mixture one at a time, then stir in the vanilla extract.

    4. 4

      Sift the cocoa powder, gluten-free flour blend, salt, and baking powder over the wet mixture and fold together until just combined and no streaks of flour remain.

    5. 5

      Fold in the chocolate chips, then pour the batter into the prepared pan and spread into an even layer.

    6. 6

      Bake until the top is set and a toothpick inserted in the center comes out with a few moist crumbs, 25 to 30 minutes.

    7. 7

      Cool the brownies completely in the pan on a wire rack before lifting out using the parchment overhang and slicing into 16 squares.