Give up the gluten but not the brownies with our Gluten-Free Brownie Recipe—all the chewy chocolate and none of the gluten.
Thanks to gluten-free flour blends, there is no need to give up the decadent fudgy brownie. People are gluten-free for any number of reasons, including celiac disease, gluten allergies or intolerance, and for some, it is a personal choice. Fortunately, We have several options to replace wheat flour for baking, so those on a gluten-free diet can still enjoy many baked goods, including brownies.
The brownie is a simple dessert, even considered a finger food. Brownies are easy to transport and easy to share, yet they are one of the richest chocolate desserts that you can eat. They aren’t a cake or a cookie, though some consider them a bar cookie. So, how does one create a gluten-free brownie without regular flour? Of course, gluten-free flour is at the heart of the brownie, but some other wonderful things come together to create a brownie that would have even the most excellent brownie connoisseur believing that the brownie is not gluten-free. The semi-sweet chocolate, cocoa powder, and vanilla pull it all together, making a decadent, chewy brownie.
I have made countless batches of homemade brownies, and this recipe is one of my favorites. Not only is it delicious, but I can trust the recipe when feeding others who may not enjoy gluten or can’t have it. You can even use dairy-free chocolate chips and non-dairy milk for gluten-free, dairy-free brownies.
It’s essential to use a gluten-free all-purpose flour blend designed for baking since it is often cup-for-cup replaceable with whatever flour is listed in the recipe. If you choose only one type of flour, such as almond or rice flour, you may end up with a texture that you don’t like for a brownie. Most gluten-free flours are better blended so that you can reap the benefits from each type. Some have better flavor, while others have a better texture.
The Secret To The Fudgiest Brownies
It’s not only the cocoa powder and semi-sweet chocolate pieces that give brownies that fabulous fudge-like texture; the fat amount and how you mix the batter also affect the denseness of the brownie. This gluten-free brownie recipe calls for a neutral oil as the fat, which is critical for a chewy, soft brownie. However, if you wish, you can substitute the oil with butter. Our gluten-free brownie recipe requires 3/4 cup of vegetable oil, so melt 3/4 cup of butter and use that instead. Another critical thing to pay attention to is how you are mixing the brownie batter. As you mix the ingredients, gently stir until blended. Over-mixing will create too many air pockets in the brownie batter, leading to fluffy brownies. If you want fluffy brownies, that’s great, but most of us want our gluten-free brownies to be fudgy and chewy, so over-mixing is a no-no. Mix slowly and gently.
How to Make Ahead and Store?
Place your brownies in an airtight container with a slice of gluten-free bread. The bread will release moisture and help to keep the brownies soft. You can store your brownies this way for a few days on the counter. You will need to change the bread each day as it loses moisture and becomes hard. Another way to store brownies is to wrap them in plastic wrap. You can also freeze your brownies by wrapping them in plastic wrap and then placing them in freezer-safe storage bags. They freeze well for up to six months.
Serving Suggestions
When serving up gluten-free brownies, consider what you can have on the side and what you can have right on top of the brownie. Homemade whipped cream, caramel sauce, and even hot fudge make a decadent brownie dessert. Or how about some brown sugar ice cream right on top of a warm brownie? Yum! I like to cut up gluten-free brownies and use them to create a trifle with chocolate pudding and stabilized whipped cream. And if you don’t feel like adding anything alongside your brownie, that’s okay too. The brownie is the star of the show and shines just fine on its own.
Gluten-Free Brownie Recipe
Ingredients
- 2 large eggs room temperature
- 3/4 cup granulated sugar
- 1 2/3 cups semi-sweet chocolate chips divided
- 3/4 cup neutral oil such as vegetable or canola
- 2 teaspoons vanilla extract
- 2 tablespoons milk any variety
- 1/2 cup plus 2 tablespoons gluten free all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Melt 1 cup of chocolate chips in a microwave-safe bowl using 30-45 second intervals, stirring after each interval until smooth.
- In a separate bowl, whisk together eggs, sugar, vanilla, milk, and oil until well combined. Stir in the melted chocolate.
- Mix in the gluten free flour, cocoa powder, salt, and baking powder until a batter forms. Gently fold in the remaining 2/3 cup of chocolate chips.
- Pour the batter into an 8×8 inch baking dish lined with parchment paper, smoothing it into an even layer.
- Bake in the preheated oven for 30-38 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
- Allow the brownies to cool completely in the pan on a wire rack. For cleaner cuts, chill the brownies in the refrigerator for about 20 minutes before slicing into 16 squares.
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