Brownies for everybody! 👊🏻
Here are my easy peasy, super fudgy, downright irresistible, double chocolate, gluten free BROWNIES! Outrageously gooey, spectacularly sweet and a cinch to make.
What more could you want in life? These chocolate fudge brownies are a total lifesaver.
I often describe myself to others as a traditional baker. I like to bake with butter and flour and sugar. I don’t deal well with fads or substitutes, even if they do taste exactly the same.
I like my baked goods how they’ve were baked back in the old days. With fat and sugar and lots and lots of love.
I can’t ignore the fact though, that food intolerances are becoming more and more common and I still want to be able to make dessert for my celiac friends and family.
So while gluten free baking is not my strong suit, I wanted to learn how to make a mean gluten free brownie. One that both you and I could have up our sleeve in case we need to bake something gluten free stat.
So the question is, can you make a delicious brownie using gluten-free flour? Yes. You. Can.
And this is what it looks like 👇🏻 Isn’t she pretty?
This easy fudgy gluten free brownie has ALL the brownie magic. Crinkly top – check. Chewy edges – check. Gooey middle – check, check, check.
This is an easy mix and stir recipe using cocoa powder as the base. When I was recipe testing, I discovered that gluten free flour isn’t as porous as regular flour, so making a brownie with a melted chocolate base resulted in a brownie that was too wet. Switching to cocoa powder was perfect.
I then loaded the batter with chunky chocolate chips for a little extra chocolate magic. All in all, this brownie is delicious and you can’t even tell she’s gluten free! #missionaccomplished
Easy gluten free chocolate brownies with a crinkly top and gooey middle.
- 170 grams (3/4 cup) unsalted butter, melted
- 200 grams (1 cup) caster sugar
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 40 grams (1/2 cup) cocoa powder
- 70 grams (1/2 cup) gluten free (all purpose) plain flour*
- 75 grams milk or dark chocolate chips*
- Preheat the oven to 160 C (320 F). Grease and line an 8 inch square baking tin with baking or parchment paper, ensuring two sides overhang. In a large mixing bowl, add the melted butter and sugars and gently whisk together. Add the vanilla extract and stir.
- Add the eggs, one at a time, stirring in-between, then sift in the cocoa powder and flour. Stir until just combined. Add chocolate chips. Pour the brownie batter in the prepared tin and place in the oven. Bake brownies for approximately 30-35 minutes or until they no longer wobble in the middle. Leave in tin and transfer to a wire rack to cool completely. These brownies are quite fragile so if you can, transfer to the fridge for an hour before cutting into squares to serve.
*I’m aware that gluten free flour may vary country to country, the one I used was White Wings All Purpose Gluten Free flour.
*Check these are gluten free if you are making this for someone who is celiac.