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A stack of three gluten-free brownies topped with semi-sweet chocolate chips and flaky sea salt.
5 from 1 vote

Gluten-Free Brownies

These gluten-free brownies are chewy, fudgy, and loaded with chocolate. Made with a gluten-free flour blend and cocoa powder bloomed in hot butter for a deeper chocolate flavor. A little cornstarch in the batter keeps them chewy instead of cakey. Topped with semi-sweet chocolate chips and flaky sea salt. Ready in 30 minutes.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 9 brownies
Metric - US Customary

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 8x8-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.
    A glass mixing bowl with a gluten-free flour blend mixture in it.
  • 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.
    A glass mixing bowl with a chocolate mixture made of cocoa powder, butter and sugar with a pink spatula.
  • Add 2 (100 g) large eggs and 1 teaspoon vanilla extract. Mix for about a minute until combined.
    A glass mixing bowl of gluten-free brownie batter in it.
  • Add dry ingredients to the wet ingredients.
    A glass mixing bowl with brownie batter topped with a pile of gluten-free flour before mixing together.
  • Mix until no streaks of flour remain.
    A glass mixing bowl filled with gluten-free brownie batter with a pink spatula.
  • Fold in 0.75 cup (135 g) semi-sweet chocolate chips, reserving the remaining ¼ cup for later.
    A closeup of gluten-free batter in a mixing bowl topped with a pile of semi-sweet chocolate chips.
  • Spread batter into the prepared pan. Scatter remaining 0.25 cup (45 g) semi-sweet chocolate chips on top.
    A square baking pan filled with brownie batter and topped with semi-sweet chocolate chips before baking in the oven.
  • 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.
    A square baking pan filled with baked gluten-free brownies on top of a pink background.
  • 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.
    A square baking pan filled with baked gluten-free brownies with a sprinkle of flaky sea salt on top of a pink background.

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.

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
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