This Gluten-Free Brownies Recipe is outstanding. The brownies are deeply chocolatey, ultra-fudgy, and melt in your mouth.
Author’s Notes
The Brownies No One Knew Were Gluten-Free
A few years ago I hosted dinner and knew a guest needed a gluten-free dessert. I don’t always bake gluten-free, but I was determined to make something that tasted as lush and indulgent as a classic brownie. I tested and refined this recipe until the texture and flavor were exactly what I wanted: intensely chocolatey and fudgy, with a glossy, slightly crackly top.
At the party everyone raved about these brownies without realizing they were gluten-free. My gluten-free guest told me they were one of the best desserts she’d ever had. This recipe reliably produces brownies that are rich, tender, and impossibly moist.
Gluten-Free Brownies Recipe Ingredients
| Ingredient | Notes |
|---|---|
| Semi-sweet chocolate chips | Use high-quality chips for the best flavor. |
| Butter, sugar & vanilla | A slightly cooled chocolate mixture helps the eggs incorporate smoothly. |
| Eggs | Room-temperature eggs mix more evenly and help yield a fudgy texture. |
| Cocoa powder, cornstarch & salt | Dutch-process cocoa gives a deeper chocolate flavor and a richer color. |
| Mini chocolate chips | Fold most into the batter and reserve some to sprinkle on top. |
Chelsea’s Tips
Top Recipe Tips
- Don’t overbake: Remove the brownies when the center still looks slightly underdone; they will finish setting as they cool.
- Let them fully cool: Cooling allows the brownies to firm up and develop that dense, fudgy texture.
- Use a metal pan: Metal pans bake more evenly than glass for this batter.
- Cut cold: Chilled brownies slice much more cleanly than warm ones.
- Finish with flaky salt: A light sprinkle of flaky sea salt brightens and balances the chocolate.
Storage
Store fully 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 warm briefly in the microwave before serving.
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Gluten Free Brownies Recipe
Confirm that all packaged ingredients you use are certified gluten-free.
Equipment
- 8 x 8-inch baking pan, plus parchment paper
- Large bowl, whisk and wooden spoon
- Cooling rack
Ingredients
- 2 cups semi-sweet chocolate chips, divided (about two 12-ounce bags)
- 6 tablespoons unsalted butter, cut into tablespoon-sized pieces
- 2/3 cup granulated white sugar
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- 1/4 cup Dutch-process cocoa powder
- 1/3 cup cornstarch
- 1/2 teaspoon fine sea salt
- 3/4 cup mini chocolate chips, divided
- Flaky sea salt, optional for topping
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8 x 8-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal. Set aside.
- Place 1-1/2 cups semi-sweet chocolate chips and the butter in a large microwave-safe bowl. Microwave in 20-second increments, stirring well after each, until melted and smooth (about 1 minute total). Do not overheat the chocolate.
- Stir in the granulated sugar and vanilla with a wooden spoon until combined.
- Switch to a whisk and add the eggs one at a time, whisking briskly after each until fully incorporated.
- In a separate bowl, whisk together the cocoa powder, cornstarch, and salt.
- Add the dry ingredients to the chocolate mixture and stir vigorously with a wooden spoon for 1–2 minutes, 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 chips over the surface.
- 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 to keep the brownies fudgy.
- Place the pan on a wire rack and let the brownies cool completely in the pan. They will be very soft straight from the oven and need time to set.
- Use the parchment overhang to lift the brownies from the pan. For clean slices, run a sharp knife under hot water, dry it, make a cut, reheat the knife, and repeat between slices. If desired, finish with a sprinkle of flaky sea salt.
Recipe Notes
Note: Dutch-process cocoa powder is recommended for an extra-rich chocolate flavor and a fudgier texture.
Storage: Store cooled brownies in an airtight container at room temperature for up to 3 days, refrigerate up to 1 week, or freeze individually wrapped for up to 3 months. Thaw at room temperature or warm briefly before serving.
Nutrition
Serving: 1 bar — Calories: 245 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 13 g | Saturated Fat: 8 g | Fiber: 2 g | Sugar: 25 g. Nutrition information is an estimate and should be used as a guideline.