Gluten Free Brownies
These ultimate gluten-free brownies are super fudgy, melt-in-your-mouth, with a perfect shiny crackly top and rich chocolate flavor. Made with high-quality cocoa, real butter, and chocolate chips, they’re better than any box mix and easy to make at home. Truly the best!
Ingredients
- ½ cup unsalted butter
- 1 ¼ cups granulated cane sugar divided
- 2 tbsp avocado oil
- 2 large eggs room temperature
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup unsweetened Dutch cocoa powder 22-24% cocoa butter content
- ⅓ cup all purpose gluten free flour
- ½ cup chocolate chips
Instructions
- Preheat and Prep Pan: Preheat your oven to 325°F and line an 8x8-inch square metal pan with parchment paper.
- Melt the Butter and Sugar: Combine the butter and 1/4 cup of the sugar in a microwave safe bowl and microwave in 15-30 second increments until hot and melted. Add oil. Stir and allow mixture to cool while you move on to the next step.
- Beat the Eggs and Sugar: Beat room temperature eggs and salt together with an electric mixer in a mixing bowl at high speed for 1-2 minutes. Add remaining 1 cup of sugar and beat again on high for another 2-3 minutes until creamy and a very light pale yellow color. Add vanilla.
- Combine Wet Ingredients: Check to make sure the butter/sugar/oil mixture has cooled down - it should still be liquid, but will feel room temperature if you touch it with your finger. When it is ready, add it to the egg mixture and fold together with a spoon.
- Add Dry Ingredients: Add cocoa powder and flour, and fold together gently until a uniform batter is achieved. Fold in chocolate chips.
- Pour and Bake: Pour batter into the parchment lined pan and spread out evenly with the back of the spoon. Bake for 28-32 minutes. Remove from oven and allow to cool.
- Slice and Enjoy: Slice into 16 squares using a large sharp knife. Enjoy!
Notes
- Unsalted Butter – 1/2 cup is equivalent to 1 standard stick of butter (113 grams). Use the highest quality butter possible for best flavor. I use Kerrygold. You can substitute this with dairy free butter to make gluten and dairy free brownies. I tested with Earth Balance. The dairy free brownies required slightly more baking time.
- Granulated Cane Sugar – Make sure to use finely ground sugar. I use Domino less processed golden sugar for a slightly healthier option. I do not recommend using sugar free substitutes, coconut sugar, brown sugar or turbinado sugar, as they may result in a grainy texture and won’t result in that beautiful shiny crust.
- Avocado Oil – Any neutral tasting, liquid-at-room-temp oil works.
- Eggs – Use fresh eggs that have been brought to room temperature for best results. You can add cold eggs (still in their shells) to a bowl of warm water for a few minutes to speed up this process.
- Unsweetened Cocoa Powder – Use high quality Dutch-processed cocoa. I use Guittard Cocoa Rouge cocoa powder which is a higher fat cocoa processed with alkali, with 22-24% cocoa butter content.
- Gluten-Free Flour – I recommend Bob’s Red Mill 1-to-1 Gluten Free Baking Flour. Other gluten free baking blends that measure cup for cup should work. You may also be able to substitute with regular all purpose flour if you don’t need your brownies to be gluten free.
- Pan – I recommend using a dark metal 8x8 inch square pan for this recipe, and line with parchment paper for easy removal.
- Chocolate Chips – You can also use a coarsely chopped dark chocolate bar. I like to use about 1/2-3/4 cup of chocolate chips. I don't recommend using more than 3/4 cup. You want to use just enough to give them that extra burst of chocolate, without weighing down the texture of the brownies.
Nutrition
Calories: 180kcalCarbohydrates: 22gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 36mgSodium: 88mgPotassium: 86mgFiber: 1gSugar: 18gVitamin A: 208IUVitamin C: 0.03mgCalcium: 27mgIron: 1mg
Tried this recipe?Let us know how it was!
