Gluten Free Brownies Recipe

Print Recipe

No ratings yet

These Gluten-Free Brownies are deeply chocolatey, perfectly fudgy, and practically melt in your mouth.

Confirm that all packaged ingredients you are using are certified gluten-free.

Prep Time20

Cook Time35

Cooling Time2

Total Time2 55

Course: Dessert

Cuisine: American

Keyword: Gluten Free Brownies Recipe

Servings: bars

Author: Chelsea Lords

Cost: $4.62

Equipment

8 x 8-inch baking pan plus parchment paper
Large bowl plus whisk and wooden spoon
Cooling rack

Ingredients

2 cups semi-sweet chocolate chips divided (this is slightly more than a 12-ounce bag, so you’ll need 2 bags)
6 tablespoons unsalted butter cut into tablespoon-sized pieces
2/3 cup white sugar
2 teaspoons vanilla extract
3 large eggs at room temp
1/4 cup Dutch process cocoa powder see note 1
1/3 cup cornstarch
1/2 teaspoon fine sea salt
3/4 cup mini chocolate chips divided
Flaky sea salt optional, for topping

US - Metric

Instructions

Preheat the oven to 350°F. Lightly grease an 8 x 8-inch baking pan with cooking spray. Line the pan with parchment paper, leaving an overhang on two sides for easy removal. Set aside.
Add 1-1/2 cups semi-sweet chocolate chips and the butter to a large microwave-safe bowl. Microwave on high in 20-second increments, stirring well after each one, until completely melted and smooth. This should take about 1 minute total. Do not overheat the chocolate.
With a wooden spoon, stir in the granulated sugar and vanilla extract until fully combined.
Swap to a whisk. Add the eggs one at a time, whisking briskly after each addition until fully incorporated.
In a separate bowl, whisk together the cocoa powder, cornstarch, and salt.
Add the dry ingredients to the chocolate mixture. Swapping back to a wooden spoon, stir vigorously for 1–2 minutes, or until the batter is smooth, glossy, and begins to pull away from the sides of the bowl.
Stir in the remaining 1/2 cup semi-sweet chocolate chips and 1/2 cup mini chocolate chips.
Spread the batter evenly in the prepared pan and smooth the top. Sprinkle the remaining 1/4 cup mini chocolate chips over the top.
Bake for 33–37 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs or melted chocolate, but no raw batter. Avoid overbaking.
Place the pan on a wire cooling rack and let the brownies cool completely before removing them. The brownies will be gooey straight from the oven and need time to fully set.
Use the parchment paper overhang to lift the brownies from the pan. For clean cuts, run a sharp knife under hot water, dry it completely, make one cut, and repeat between each slice. If desired, finish with a sprinkle of flaky sea salt.

Notes

Note 1: Dutch-process cocoa powder is my "secret" to an extra-rich chocolate flavor and the fudgiest texture.

Storage: Store cooled brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer storage, wrap individual brownies and freeze for up to 3 months. Thaw at room temperature or microwave for a few seconds before serving.

Nutrition