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Introducing my easy peasy, super fudgy, irresistible, gluten-free BROWNIES! Easily made, outrageously gooey, spectacularly sweet, and delicious, these chewy gluten-free brownies made with cocoa powder, a bit of gluten-free flour, and an irresistible crinkly top are magical. This simple recipe yields decadent, chocolatey brownies with the perfect texture every time.
Chewy, Fudgy, and Crackly!
This gf brownie recipe, with a perfect balance of rich chocolate flavor, a delicate crinkly top, and an irresistibly chewy texture, will make you forget about store-bought mixes.
These gluten-free brownies are made with a lot of cocoa powder, and very little gf flour, and have that irresistible crinkly top. Rich in chocolate flavor, they are fudgy and chewy, and turn out perfectly every time.
This is your new go-to recipe if you like crackly top brownies like the boxed gf brownie mix!
Why You’ll Love these Gluten-free Brownies
They have the perfect texture. As soon as you bite into the brownies, the crackly top shatters, revealing a dense center. You’ll feel like biting into a bar of fudge.
The flavor is perfect: These brownies are rich and chocolate. The chocolate chips add a bit of extra chocolate flavor, but with an entire cup of cocoa powder, we don’t need much!
Moist and Chocolate-y
Fudgy or Cakey?
Fudgy brownies are denser, richer, and more chocolatey. They have more fat than flour because it keeps them moist and helps create a chewy texture. The higher the fat-to-flour ratio, the richer and more fudgy the brownies will be.
A cakey batch requires more flour and baking powder because these ingredients help to leaven the batter, creating a lighter and airier texture.
Whether you want fudgy or cakey brownies, the amount of sugar and eggs doesn’t change
Metal Pan or Glass Pan?
Glass pans allow for better heat distribution, resulting in more evenly baked brownies.
Metal pans produce firm but chewy brownies. Metal pans also heat up quickly, so keep an eye on your brownies to prevent them from overbaking.
Frequently Asked Questions (FAQs):
Yes! Although it is preferable to use a stand mixer or handheld mixer to mix the brownie batter, you can achieve a similar result by whisking as vigorously as possible by hand. When the mixture begins to lighten in color, you’ll know it’s been sufficiently beaten.
No! If you double the recipe, you don’t need to change any of the ingredients. However, because the batter has been doubled, it should be divided and baked in two square pans. Place both baking pans in the oven at the same time, rotating them halfway through.
These brownies will keep at room temperature for hours uncovered, wrapped tightly for about 2 days, and refrigerated for about a week. Wrap tightly in a freezer-safe wrap and freeze for longer storage.
Yes, you can include your favorite mix-ins, such as chocolate chips, M&M’s, or peanut butter swirls.
These gluten-free brownies can taste just like regular brownies when made with high-quality gluten-free flour and other classic ingredients like cocoa powder and chocolate chips.
Forget About Store-bought Mixes
- Make sure the eggs and butter are sitting at room temperature before preparing the brownie recipe.
- Use high-quality cocoa powder and chocolate chips for best results.
- To achieve clean lines when slicing brownies, chill them for an hour in the refrigerator before slicing.
- For wonderfully moist, fudgy brownies, use superfine sugar. Granulated sugar, unlike superfine sugar, does not completely dissolve in butter; brownies made with granulated sugar will be cakey rather than fudgy.
- You can easily make these brownies dairy-free. No other changes are required; simply replace the dairy butter in the recipe with your favorite vegan butter, 1:1 by volume.
- Over baking brownies is one of the most common mistakes people make when baking them. To get the perfect amount of fudginess in your brownies, bake them for the exact amount of time specified in the recipe. Otherwise, you’ll end up with hard, inedible brownies.
Shiny Topped Brownies
Gluten-free Brownies Ingredients:
- superfine sugar
- cocoa powder, unsweetened
- all-purpose gluten-free flour blend
- xanthan gum (omit if your gluten-free flour blend contains it)
- baking soda
- chocolate chips (optional)
(Scroll down for recipe details.)
Other Gluten-free Recipes You Must Try:
- Gluten-Free Crepes
- Perfect Gluten-Free French Toast
- Gluten-Free Pumpkin Cream Cheese Swirl Muffin
- Gluten-Free Almond Flour Banana Cake
- Chocolate Cloud Bread-Viral TikTok Bread (Gluten Free- High Protein- Low Calorie)
- Gluten Free Yeast Free Naan Bread
- Brownie Baked Oatmeal (gluten-free- Vegan)
- Gluten-Free Flat Bread-10 Minute Dough (No Yeast)
- Gluten-Free Zaatar Flat Bread (No Yeast)
- Gluten Free All Purpose Dough (Quick 10-Minute Dough)
Best Gluten-free Brownies
- Preheat the oven to 325 degrees Fahrenheit. Line an 8-inch square baking pan with parchment paper. Set aside.
- Place the butter and sugar in a small saucepan and heat over medium heat, whisking occasionally, until melted and simmering. Remove the saucepan from the heat and set it aside to cool down until it's no longer hot to touch.
- Now, in a large mixing bowl, whisk together the eggs and vanilla extract until well combined.
- Slowly pour in the melted and cooled butter and sugar, whisking constantly. Whisk in the cocoa powder until it is completely absorbed. Beat with a handheld mixer until thoroughly combined.
- With a silicone spatula or spoon, combine the flour, xanthan gum, cornstarch, baking soda, and salt.
- Spread the brownie batter into an even layer in the prepared pan using a silicone spatula.
- Optional: Sprinkle some chocolate chips evenly over the top of the brownie batter and firmly tap the pan on the counter to help the chips adhere.
- Place the pan in the center of the oven. Bake for 30 minutes, or until the brownies are no longer wet in the center.
- Serve the brownies right away, or wrap tightly and freeze for later use. These freeze extremely well.