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Gluten Free Brownies

Rich and fudgy gluten free brownies that are every bit as good as "regular" brownies. These gluten free brownies are flavorful, dense, and packed with chocolate!

Course Dessert
Cuisine American
Keyword gluten free brownies
Prep Time 20 minutes
Cook Time 30 minutes
Servings 36 brownies
Calories 326 kcal

Ingredients

  • 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 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

  1. PREP: Line a light colored metal 9 x 13 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.

  2. 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 here and don't microwave too long at risk of burning chocolate.)

  3. 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 each is completely integrated. It's thick but avoid hand/stand mixers as these will beat in too much air. In a separate bowl, stir together the cocoa powder, cornstarch, and salt. Add to the brownies along with the 1 and 1/2 cups chocolate chips. Stir until smooth. Transfer to prepared baking pan.

  4. BAKE: Bake for 27-33 minutes watching very 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 (calibrated). Differences will occur based on individual ovens, humidity, etc. Remove and allow brownies to fully cool at room temperature before topping.

  5. 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.

  6. SERVING: To cut: remove brownies from pan using parchment paper overhang. Cut with a sharp knife. For clean cuts, run knife under hot water, dry, and make a cut. Repeat until all bars are cut out. 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.