Rich and Fudgy Gluten Free Chocolate Brownies

Gluten-free brownies with melted chocolate in a square pan after baking.

5 from 2 votes

Rich and Fudgy Gluten Free Chocolate Brownies

Gluten-free brownies are easy to make, skip the boxed mixes. This recipe uses melted chocolate instead of cocoa powder. Dairy-free option and variations at the end.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 328kcal

Author: Sally Cameron

Equipment

Ingredients

8 ounces dark chocolate chopped or use the gems
2 teaspoons vanilla extract
¾ cup light brown sugar packed, no lumps
6 tablespoons unsalted butter, room temperature or coconut oil, melted
3 large eggs
3 tablespoons gluten-free flour blend (with xanthan gum) or try teff flour
2 tablespoons arrowroot starch
1 teaspoon baking powder
¼ teaspoon sea salt

Instructions

Set up

Grease a square light metal baking pan (8x8-inch) with a spritz of non-stick spray or a little extra coconut oil. Cut a piece of parchment to line the pan draping it over two opposite sides of the pan by a few inches. The parchment overlap makes it easy to remove the brownies after baking. Pre-heat the oven to 325°F.

Melt the chocolate (two options)

If using bar or block chocolate, chop the chocolate into small chunks with a serrated bread knife or heavy chef’s knife.
Double boiler method: Fill a medium pan with a few inches of water and bring to a simmer over medium heat. Place chopped chocolate in a stainless steel or glass bowl large enough to sit on top of the pan and fit a little inside without touching the simmering water. Turn heat down to low, add chocolate, and allow to slowly melt, stirring occasionally with a silicone spatula.
Microwave method: See note at end of recipe.
Cool melted chocolate for a few minutes and stir in the vanilla extract, then proceed with the recipe.

Mix dry ingredients

Add the flour, arrowroot starch, baking powder and salt to a small bowl and whisk together.

Make the batter

Place the brown sugar, soft butter or oil, and eggs in a large bowl and beat 2-3 minutes until smooth. Start at low speed and build up as needed. Add the dry ingredients into the bowl and beat well until smooth and incorporated. Next, beat in the melted chocolate with vanilla, increasing the speed as the batter stiffens. The batter will be thick.
Note: As there is no gluten, do not worry about over-beating. It's actually good.

Bake

Scrape the batter into the prepared baking pan and smooth evenly with a spatula. Bake for approximately 30 minutes, until the brownie surface is a little firm to the touch, but not hard. Cool brownies in the pan for 10 minutes. Grasp the parchment paper edges and lift out the brownies, transferring them to a wire cooling rack. Slice into 9 pieces when cool.

Serving

Serve alone, or topped with ice cream with shaved chocolate, chopped nuts, shredded coconut, or even a strawberry coulis.

Notes

Buying chocolate

For the dark chocolate, use bar chocolate, block chocolate, or the chocolate gems. Break the bars up with your hands, chop the blocks with a serrated knife, the gems are ready to go.

Microwave melting chocolate

Place the chocolate pieces or chopped chocolate in a clean, dry, glass bowl and microwave on 70% power for 1 minute. Stir with a flexible spatula or spoon, then continue melting chocolate in 15 second intervals, stirring between times, until chocolate is melted, smooth and glossy. Cool chocolate for 5 minutes, then stir in the vanilla.

Gluten-free brownie variations:

Add ⅓ cup shredded unsweetened coconut to the batter.
Fold chopped walnuts or chopped pecans into the batter. Add ½-3/4 cup.

Recipe for easy fresh strawberry coulis right here.

Nutrition