Gluten-Free Brownies
These gluten-free brownies are chewy, rich, and so fudgy! Studded with chocolate chips and flaky sea salt, these brownies are absolutely delicious. You can make them with just a few pantry staples and they're on the table in just about 30 minutes. These are the best brownies, whether you're gluten-free or not!
Print
Pin
Servings: 9 brownies
Calories: 366kcal
Ingredients
- 2/3 cup gluten-free flour blend (93g)
- 1 tablespoon cornstarch (8g)
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup cocoa powder (60g)
- 1/2 cup unsalted butter (melted and hot, 113g)
- 3/4 cup granulated sugar (150g)
- 1/2 cup brown sugar (100g)
- 2 eggs (room temperature (100g))
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (divided (160g))
- 1/4 teaspoon fleur de sel (or other flaky sea salt)
Instructions
- Preheat the oven to 350F/177C. Line a 8x8-inch baking pan with parchment paper. Grease the bottom and sides of the pan with nonstick cooking spray. Set aside.
- In a medium bowl, whisk the gluten-free flour blend, cornstarch, baking soda, and salt together. Set aside.
- In a separate large bowl, add the cocoa powder, hot melted butter, granulated sugar, and brown sugar together. Stir until the mixture forms a smooth paste. Let sit for 2-3 minutes to let the cocoa powder bloom.
- Add the eggs and vanilla to the wet ingredients. Mix for an additional minute, until combined.
- Add the dry ingredients to the wet ingredients. Mix until no more streaks of flour remain.
- Fold in 3/4 cups (120g) of the chocolate chips, reserving the remaining 1/4 cup (40g) for later.
- Spread the brownie batter into the prepared pan. Top with the remaining 1/4 cup of chocolate chips.
- Bake at 350F for 22-25 minutes, rotating the pan halfway through. Bake until the edges of the brownies are set. A toothpick inserted into the center will come out mostly clean with some wet crumbs. Do not over-bake the brownies.
- Remove from the oven and immediately sprinkle with fleur de sel (flaky sea salt).
- Let the pan sit on a wire rack to cool. Use the parchment paper overhang to remove the brownies from the pan. Cut into squares.
Notes
- This recipe was tested with both Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) and King Arthur Baking Measure for Measure Gluten-Free Flour. Both of these blends already contain xanthan gum. If your gluten-free flour blend does not contain it, you will need to add ¼ teaspoon of xanthan gum to the recipe. I cannot verify that other gluten-free flour blends other than the two I have recommended will work in this recipe.
- If you have celiac disease or are gluten-free, please always double check your ingredients to ensure they are gluten-free. Sometimes, manufacturing practices and ingredients can change so it’s always best to double check, even if you are familiar with the product.
- 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.
- I do not recommend using almond flour in place of the gluten-free flour blend in this recipe. Instead, use my almond flour brownies recipe.
Nutrition
Calories: 366kcal | Carbohydrates: 54g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 66mg | Sodium: 243mg | Potassium: 143mg | Fiber: 4g | Sugar: 42g | Vitamin A: 413IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!