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brownies topped with ice cream

Gluten Free Brownies Recipe

Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 12 brownies
Calories: 471kcal
Author: Becky Hardin
You are going to fall in love with these gluten-free brownies, this recipe is seriously the best!
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Equipment

Ingredients

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 Bob’s Red Mill 1:1 Gluten Free Flour, ½ teaspoon coarse kosher salt, ¾ teaspoon Bob’s Red Mill 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

Serving: 1brownie | Calories: 471kcal | Carbohydrates: 59g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 154mg | Potassium: 231mg | Fiber: 5g | Sugar: 44g | Vitamin A: 447IU | Calcium: 60mg | Iron: 4mg