Gluten Free Brownies Recipe

4.70 from 42 votes

Rich, fudgy gluten-free brownies with a crackly top! Made with chocolate chips and plenty of butter—no one will guess they're gluten-free.

Prep Time15

Cook Time30

Cool Time15

Total Time1

Course: Dessert

Cuisine: American

Difficulty: Easy

Servings: brownies

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
9x13 Baking Pan

Ingredients

1¼ cups gluten free flour 185g, I like Bob's Red Mill 1-1 flour
½ tsp coarse kosher salt
¾ tsp baking powder 3g
12 tbsp unsalted butter 170g, cut into 1 inch pieces (1½ sticks)
6 oz. unsweetened chocolate 170g, finely chopped
2¼ cups granulated sugar 450g
4 large eggs 200g
1 tbsp pure vanilla extract 12g
1 cup semisweet chocolate chips 170g

Instructions

Adjust oven rack to the middle position. Preheat oven to 325°F.
Cover a 13x9-inch baking pan with two sheets of aluminum foil – the first sheet will go across the width and the second sheet should go the length of the pan. Cut the foil long enough to hang over by 3 inches so you can easily 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 tsp coarse kosher salt, ¾ tsp 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 tbsp unsalted butter , 6 oz. 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 tbsp 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

If gluten isn’t an issue, substitute with regular all-purpose flour on a 1:1 ratio.
Do not cut the brownies until they are at room temperature.
Substitute milk or dark chocolate chips in place of the semisweet chips. Do not substitute the unsweetened chocolate.
Check that your 1-1 flour has xanthan gum; it's important for gluten free baking.
A pinch of espresso powder deepens the chocolate flavor.
The butter is necessary for the crackly top adds moisture of the brownies.
I like lining the pan with aluminum foil, but parchment paper also works.
Store in an airtight container for up to 3 days.

Nutrition