Gluten Free Brownies Recipe

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4.70 from 42 votes

You are going to fall in love with these gluten-free brownies, this recipe is seriously the best!

Prep Time5

Cook Time30

Total Time35

Course: Dessert

Cuisine: American

Servings: brownies

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
9x13 Baking Pan

Ingredients

1¼ cups Gluten Free Flour 185 grams
½ teaspoon coarse kosher salt
¾ teaspoon Baking Powder 3 grams
12 tablespoons unsalted butter 170 grams, cut into 1 inch pieces (1½ sticks)
6 ounces unsweetened chocolate 170 grams, finely chopped
2¼ cups granulated sugar 450 grams
4 large eggs 200 grams
1 tablespoon pure vanilla extract 12 grams
1 cup semisweet chocolate chips 170 grams

Instructions

See note before starting. Adjust oven rack to middle position. Preheat oven to 325°F.
Cover a 13x9-inch baking pan with two folded sheets of aluminum foil – the first sheet will go across one way and the second sheet should go the length of the over way and be perpendicular to the first sheet. Cut the foil long enough to hang over all edges by 3 inches. The foil will be used to lift the cooked brownies from the pan. Spray the foil-lined pan with nonstick cooking spray.
In a medium bowl, combine the flour, salt, and baking powder. Whisk well.
1¼ cups Gluten Free Flour, ½ teaspoon coarse kosher salt, ¾ teaspoon Baking Powder
Melt the butter in a large heatproof bowl. Add chopped chocolate and stir until completely smooth and incorporated. If necessary, gently heat the chocolate/butter mixture, on HIGH, in 10-second increments, until chocolate is melted. Stir often.
12 tablespoons unsalted butter, 6 ounces unsweetened chocolate
When the chocolate mixture is smooth, gradually whisk in the sugar. Add eggs, one at a time, until thoroughly combined. Add vanilla and whisk again.
2¼ cups granulated sugar, 4 large eggs, 1 tablespoon pure vanilla extract
Add flour mixture in three additions. Fold gently with a rubber spatula after each addition, until batter is smooth and fully incorporated. Stir in the chocolate chips.
1 cup semisweet chocolate chips
Transfer the batter to the prepared pan, spreading it into the corners and smoothing the surface.
Bake 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
Transfer brownies to a cooling rack and cool to room temperature. Remove cooled brownies from the pan by lifting the foil overhang. Cut into 2-inch squares and serve.

Video

Notes

NOTE: For the pictures, I used a smaller baking pan, 8x9 inches. This creates thicker and more decadent brownies! If you decide to make yours thicker too, bake time is 40-45 minutes. Test with a toothpick for doneness.
Be sure to pre-heat your oven.
Line your baking tray with foil that is longer than the tray so there is overhang for easy removal.
Do be patient and let the brownies cool to room temperature before cutting them.
Because Bob's Red Mill is a 1:1 flour, you can easily make these brownies gluten-full by subbing in regular all-purpose flour.
Feel free to use milk or dark chocolate chips in place of the semisweet chips. I do not, however, recommend replacing the unsweetened chocolate.

Storage: Store gluten free brownies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition