Gluten Free Brownies

Rich and fudgy Gluten-Free Brownies are every bit as good as “regular” brownies. Gluten-Free Brownies are flavorful, dense, and packed with chocolate!

With this base recipe, you can make all sorts of jazzed-up brownie treats: Brownie Ice Cream Bars, Mint Brownies, or Cosmic Brownies.

The Best Gluten Free Brownies

I’ve shared many gluten-free treats like these No-bake Energy Bites, Peanut Butter Chocolate Muffins, and Gluten Free Pumpkin Cake, inspired by my sister’s gluten intolerance.

My rule: gluten-free treats must be as delicious as their gluten-containing versions. These are as tasty as regular brownies, they’re rich, dense, chocolate-packed, and simple to make – just a bowl and spoon needed. But remember, they’re not healthier than regular brownies; for a healthy option, check out my healthy brownies recipe.

Ingredients

• Chocolate chips and butter: Melted together for a rich, chocolatey base.
• Sugar: Adds sweetness and tender texture to the gluten free brownies.
• Vanilla extract: Enhances overall flavor.
• Eggs: Provide structure, moisture, and richness for creaminess.
• Dutch-process cocoa powder: Deepens the chocolate flavor.
• Cornstarch: Replaces flour for a gluten-free, fudgy texture.
• Fine sea salt: Balances and enhances flavors.

More Delicious Desserts:

• Puppy Chow
• Oreo Balls
• Strawberry Shortcake
• Chewy Chocolate Chip Cookies
• Nutella Crepes

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5 from 1 vote

Gluten-Free Brownies

By Chelsea Lords

Rich and fudgy Gluten-Free Brownies are every bit as good as "regular" brownies. These Gluten-Free Brownies are flavorful, dense, and packed with chocolate!

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Servings: 36 brownies

Ingredients 

USMetric

 

1x2x3x

• ▢ 18 ounces good-quality semi-sweet chocolate chips (~3 completely full cups or 1 and 1/2 (12 ounce bag)
• ▢ 9 tablespoons unsalted butter cut into cubes
• ▢ 1 cup + 2 tablespoons granulated white sugar
• ▢ 1/2 tablespoon pure vanilla extract
• ▢ 4 large eggs + 1 additional large egg yolk
• ▢ 6 tablespoons Dutch-process cocoa powder (Hershey's dark cocoa powder is Dutch-process)
• ▢ 1/2 cup cornstarch
• ▢ 3/4 teaspoon fine sea salt
• ▢ 1 and 1/2 cups milk, semi-sweet, or dark chocolate chips (whatever you prefer, we like milk best)
• ▢ For the frosting (optional)
• ▢ 1 and 1/2 cups good-quality semi-sweet chocolate chips
• ▢ 1/2 cup heavy cream

Instructions 

• PREP: Line a light-colored metal 9x13-inch pan with parchment paper, leaving enough of an overhang to easily remove bars. Lightly grease with nonstick spray. Don't skip this step. Preheat the oven to 350 degrees F.
• BROWNIES: In a very large microwave-safe bowl, combine the chocolate chips and cubes of butter. Microwave in bursts of 15 seconds, stirring in between each burst, until completely melted and smooth. (Be patient and don't microwave too long and risk of burning chocolate.)
• BROWNIES CONT.: Remove from the microwave and immediately stir in the sugar. Add in the vanilla and one egg. Stir until completely incorporated. Add the remaining eggs and egg yolk, ONE at a time, stirring with a wooden spoon after each addition until completely integrated. It's thick, but avoid using a mixer, as it will beat in too much air. In a separate bowl, stir together the cocoa powder, cornstarch, and salt. Add to the brownie batter, along with the 1 and 1/2 cups chocolate chips. Stir until smooth. Transfer to prepared baking pan.
• BAKE: Bake for 27-33 minutes, watching carefully near the end. As soon as a toothpick comes out with moist crumbs (make sure it doesn't hit a melted chocolate chip!) these brownies are done. This is almost always 29-30 minutes in my oven. Differences will occur based on individual ovens, humidity, etc. Remove and allow brownies to fully cool at room temperature before topping.
• OPTIONAL FROSTING: Add chocolate chips to a large heat-safe bowl. Place the cream in a small microwave-safe bowl and microwave on high for 1 minute. Pour over the chocolate chips. Cover bowl with the bottom of a cookie sheet or lid to a pan (whatever you have to keep heat in). Let stand for 4 minutes before stirring until smooth. (If chocolate isn't melted completely, place in microwave for 15 seconds and then stir again). Once smooth, pour over the completely cooled brownies and smooth until even. Chill, covered, for 1-2 hours or until firm. If frosting these brownies, store in the fridge as the frosting has a tendency to get melty.
• SERVING: Remove brownies from pan using the parchment paper overhang. Cut with a sharp knife. For clean cuts, run the knife under hot water, dry, and make a cut. Repeat until all bars are cut. Return any leftovers to an airtight container in the fridge. Brownies are best served chilled.

Recipe Notes

Gluten free: These brownies are naturally gluten free -- confirm with all packaging that products are processed in gluten-free environment.

Nutritional figures do not include frosting.

Nutrition

Calories: 145kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 58mg | Potassium: 100mg | Fiber: 1g | Sugar: 11g | Vitamin A: 121IU | Calcium: 13mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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