Fudgy Gluten-Free Brownies

Craving intensely chocolatey, melt-in-your-mouth deliciousness without the gluten? These Fudgy Gluten-Free Brownies are your answer! This recipe delivers an incredibly rich and satisfying dessert that’s surprisingly simple to whip up, perfect for anyone seeking a decadent treat that caters to dietary needs.

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Prep Time 15

Cook Time 30

Cooling Time 15

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

8 tablespoons unsalted butter, melted
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup gluten-free all-purpose flour blend (ensure it contains xanthan gum)
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips plus more for topping, optional

Equipment

8x8 inch baking pan
- Parchment Paper
Large mixing bowl
Small Mixing Bowl
Wire rack

Method

Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the brownies out later.
In a large mixing bowl, melt the 8 tablespoons of unsalted butter.
8 tablespoons unsalted butter, melted
Once the butter is melted, whisk in the 1 cup of granulated sugar and the 1/2 cup of packed light brown sugar until well combined and the mixture is smooth.
1 cup granulated sugar, 1/2 cup packed light brown sugar
Beat in the 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the 1 teaspoon of vanilla extract.
2 large eggs, at room temperature, 1 teaspoon vanilla extract
In a separate small bowl, whisk together the 1/2 cup of gluten-free all-purpose flour blend, 1/3 cup of unsweetened cocoa powder, and 1/4 teaspoon of salt.
1/2 cup gluten-free all-purpose flour blend (ensure it contains xanthan gum), 1/3 cup unsweetened cocoa powder, 1/4 teaspoon salt
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Gently fold in the 1/2 cup of semi-sweet chocolate chips. Reserve some for sprinkling on top if you desire extra chocolatey goodness.
1/2 cup semi-sweet chocolate chips
Pour the batter evenly into the prepared baking pan. Spread it out using a spatula. If using, sprinkle the reserved chocolate chips over the top.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, not wet batter.
Let the brownies cool in the pan for at least 15-20 minutes before attempting to lift them out using the parchment paper overhang. For the fudgiest texture, it's best to let them cool completely on a wire rack before cutting into squares.

Notes

To store, wrap cooled brownies tightly in plastic wrap or place in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week. Reheat gently in the microwave for 10-15 seconds or in a warm oven. Freeze for up to 3 months.