These gluten-free brownies are chewy, fudgy, and loaded with chocolate. The batter starts with cocoa powder bloomed in hot melted butter, which gives them a deeper chocolate flavor than most brownie recipes. Cornstarch in the dry mix keeps the texture chewy without crossing into cakey territory.
Semi-sweet chocolate chips are folded into the batter and scattered on top before baking, and a sprinkle of flaky sea salt right out of the oven brings everything together. One bowl for wet, one for dry, no mixer. They’re in and out of the oven in about 25 minutes.
Ingredients
Ingredient Notes
- Cocoa Powder – I used Hershey’s unsweetened cocoa powder. Dutch-process or extra-dark cocoa powder both work and will give a slightly richer flavor. Any unsweetened cocoa powder is fine here.
- Gluten-Free Flour Blend – I tested this with Bob’s Red Mill 1-to-1 (blue bag) and King Arthur Measure for Measure. Both include xanthan gum. Don’t use almond flour here. I have a separate almond flour brownie recipe for that.
- Cornstarch – This is what makes these brownies chewy instead of cakey. It thickens the batter without adding structure the way more flour would.
- Baking Soda – Just a little bit of baking soda is all we need to leaven these gluten-free brownies. You want to keep the brownies really chewy and moist without being leavened too much and turning out like cake.
- Unsalted Butter – Melt and use while still hot. The hot butter gets poured over the cocoa powder and sugars so the cocoa blooms, which intensifies the chocolate flavor. Let the mixture sit for 2-3 minutes before adding the eggs.
- Chocolate Chips – I like to use semi-sweet chocolate chips in this recipe, but you can also use milk chocolate chips or dark chocolate chips if you prefer. The chips are divided: 3/4 cup goes into the batter and 1/4 cup goes on top before baking.
- Flaky Sea Salt – I used Maldon salt. Sprinkle it on right after the brownies come out of the oven so it sticks. You can skip it, but the sweet-salty combination makes the chocolate flavor pop.
Cocoa Powder vs. Melted Chocolate
This recipe uses cocoa powder instead of melted chocolate. Cocoa powder gives you a chewier, fudgier brownie with a more intense chocolate flavor. Melted chocolate brownies tend to be denser and richer, almost like fudge. If you want chewy over dense, cocoa powder is the way to go.
Recipe FAQs
Not in this recipe. I have a separate almond flour brownie recipe that’s formulated specifically for almond flour.
You can. I like to use melted butter because it gives the brownies some additional flavor, but you can use your favorite neutral oil instead if you prefer or are dairy-free.
Yes, use oil instead of butter and use your favorite dairy-free chocolate chips.
Yes. Use a 9×13 pan and increase the bake time by 5-10 minutes. Check for doneness with a toothpick.
Expert Tips
Storage Instructions
Storage: You can store leftover gluten-free brownies in an airtight container for up to 3 days.
Freezer Option: For longer storage, you can freeze your brownies up to 3 months. I try to eat them within 1 month for best texture. Just flash freeze your brownies on a baking sheet for an hour. Once frozen, place them in an airtight container or freezer bag and freeze. I like to eat them straight from the freezer, but you can defrost them at room temperature for an hour before serving.
Serving Suggestions
These brownies are great on their own, but I like dressing them up depending on the occasion. A drizzle of my strawberry coulis adds a bright fruity contrast to all the chocolate, or I’ll spread a layer of Nutella ganache on top if I’m going all in.
For a warm brownie sundae situation, scoop some coffee chocolate chip ice cream right on top while the brownies are still a little warm. And if I’m feeling fancy, a swirl of my brown butter cream cheese frosting turns these into something completely different.
Gluten-Free Brownies
Ingredients
- ⅔ cup (93 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, in the blue bag, which contains xanthan hum
- 1 tablespoon (8 g) cornstarch
- ⅛ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup (60 g) unsweetened cocoa powder
- ½ cup (113 g) unsalted butter - melted and hot
- ¾ cup (150 g) granulated sugar
- ½ cup (110 g) brown sugar
- 2 (100 g) large eggs - room temperature
- 1 teaspoon vanilla extract
- 1 cup (180 g) semi-sweet chocolate chips - divided
- ¼ teaspoon fleur de sel - such as Maldon salt or other flaky sea salt
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat oven to 350°F (177°C). Grease an 8×8-inch baking pan with cooking spray and line with parchment paper, leaving a few inches of overhang on each side.
- In a medium bowl, whisk ⅔ cup (93 g) gluten-free flour blend, 1 tablespoon (8 g) cornstarch, ⅛ teaspoon baking soda, and ½ teaspoon kosher salt. Set aside.
- In a large bowl, combine ¾ cup (60 g) unsweetened cocoa powder, ½ cup (113 g) unsalted butter, ¾ cup (150 g) granulated sugar, and ½ cup (110 g) brown sugar. Pour the hot melted butter over the mixture and stir until smooth. Let sit for 2-3 minutes to bloom the cocoa.
- Add 2 (100 g) large eggs and 1 teaspoon vanilla extract. Mix for about a minute until combined.
- Add dry ingredients to the wet ingredients.
- Mix until no streaks of flour remain.
- Fold in 0.75 cup (135 g) semi-sweet chocolate chips, reserving the remaining ¼ cup for later.
- Spread batter into the prepared pan. Scatter remaining 0.25 cup (45 g) semi-sweet chocolate chips on top.
- Bake at 350°F for 22-25 minutes, rotating the pan halfway through. The edges should be set and a toothpick in the center should have moist crumbs, not wet batter. Do not overbake.
- Remove from the oven and immediately sprinkle with ¼ teaspoon fleur de sel. Let cool completely in the pan on a wire rack before lifting out and cutting into squares.
Notes
- Flour: I tested with Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure. I can’t verify other gluten-free flour blends will work since I haven’t tested them.
- Weigh ingredients: For best results, use the metric measurements and a food scale for the ingredients. Dry ingredients, like gluten-free flour, can vary widely depending on how they are scooped into measuring cups. For accurate measurements, measure by weight and use a food scale, which only cost about $10. I’ve provided the ingredient measurements in grams.
- Storage: Airtight container at room temperature for 3 days, or freeze for up to 3 months.
They look wonderful but my body does not process chocolate. Any recipes for blonde brownies?
Hi Sue! I’m actually working on a gluten-free blondies recipe right now that should be up next week! I’ll let you know as soon as it goes live!
Hi Sue! The gluten-free blondies recipe is up on my site now! Hope you enjoy!
Question. Did I miss where you add the remaining 1/4 c. Chips?
Sorry about that! You add them on top of the batter before placing in the oven. I just updated the recipe card – thanks for catching that!