Ingredients
1 cup Unsalted Butter
1 ½ cups Granulated Sugar
½ cup Light Brown Sugar, packed
4 Large Eggs
2 teaspoons Vanilla Extract
¾ cup Gluten-Free All-Purpose Flour Blend
¾ cup Unsweetened Cocoa Powder
½ teaspoon Salt
1 cup Chocolate Chips or Chunks
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment paper with cooking spray or butter
- In a large, microwave-safe bowl or a saucepan over low heat, melt the unsalted butter (and optional extra melted chocolate if using variation). Stir until completely smooth. Remove from heat and let it cool slightly for a few minutes
- Pour the melted butter into a large mixing bowl. Add the granulated sugar and light brown sugar. Whisk vigorously for about 1 minute until the mixture looks glossy and smooth
- Crack the four large eggs into the sugar-butter mixture, one at a time, whisking well after each addition. Then, stir in the vanilla extract. Continue whisking for another minute until the mixture is truly light and airy
- In a separate medium bowl, combine the gluten-free all-purpose flour blend, unsweetened cocoa powder, and salt. Whisk these dry ingredients together thoroughly
- Gradually add the dry ingredient mixture to the wet mixture. Use a rubber spatula or a wooden spoon to gently fold the ingredients together. Mix just until no dry streaks of flour remain. Do not overmix!
- Gently fold in the chocolate chips or chunks. Make sure they are evenly distributed throughout the batter
- Pour the brownie batter into your prepared 9×13-inch baking pan. Spread it evenly using your spatula. Place the pan in the preheated ove
- Bake for 25-30 minutes. Insert a toothpick into the center of the brownies; it should come out with moist crumbs attached, but not wet batter. If it comes out completely clean, you have overbaked your gluten free brownies
- Remove the pan from the oven. Let the gluten free brownies cool completely in the pan on a wire rack. This step is critical! Once cool, lift the brownies out of the pan using the parchment paper handles. Cut them into squares and enjoy!
Notes
Do not overmix the batter once dry ingredients are added; mix only until no dry streaks remain to prevent tough, cakey brownies.
Use high-quality cocoa powder and chocolate chips for the best flavor, as chocolate is a key component.
Ensure eggs are at room temperature for better emulsification with melted butter and sugar, leading to a smoother batter and fudgier texture.
For fudgy gluten free brownies, the toothpick test should show moist crumbs attached, not wet batter or a completely clean toothpick.
Cool brownies completely in the pan on a wire rack before cutting; they are incredibly delicate when warm. Chilling for an hour or two after cooling helps achieve cleaner, sharper cuts.
Always line your pan with parchment paper, leaving an overhang, for incredibly easy removal of the entire slab of brownies.
Store cooled brownies in an airtight container at room temperature for up to 3-4 days. For longer storage, wrap individual brownies tightly in plastic wrap and freeze for up to 2-3 months. Thaw at room temperature or warm briefly in the microwave for 10-15 seconds.
- Prep Time: 20 mins
- Cook Time: 25-30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving (1 of 18 brownies)
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 100 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 60 mg