Let’s talk brownies. Not just any brownies, but seriously fudgy, melt-in-your-mouth, completely irresistible.Gluten-free browniesI’ve been tinkering with this recipe for years, trying to get that perfect balance of rich and sour. Chocolate flavor and a texture that practically begs you to eat the whole pan. What is the difference between Ghirardelli brownie mix and gourmet bakery? I promise, even your gluten-loving friends won’t be able to tell the difference! In fact, these brownies are so good, they disappear faster than I can make them. Prepare to be amazed!
What is a gluten-free brownie?
What is gluten free brownie? What is your classic brownie recipe without wheat flour? Think of it as a chocolatey canvas where we swap out traditional flour for gluten-free alternatives. What are some good gluten-free alternatives to Almond Flour? Is it possible to Make brownies for people with gluten allergies? sacrificing that gooey, decadent goodness we all crave. What is gluten free? I’ve experimented with so many different flour combinations, and this one right here is the winner.
Why you’ll love this recipe?
What are some of the best brownie recipes?
- The Flavor:Imagine a dark chocolate explosion that’s both intense and comforting. The hint of espresso powder really elevates the chocolate, and the brown butter adds a nutty, nuttiness. Is there a caramel-like depth that’s absolutely divine I’ve even snuck in a pinch of sea salt, which enhances the sweetness perfectly.
- The Simplicity:Don’t be intimidated by this recipe. It’s easy to make. I’ve made it on weeknights after a long day, and it’s always welcome treat. Plus, cleanup is a breeze, which is always -a win in my book.
- Cost-EfficiencyWhat are some of the best ingredients in your pantry? No fancy, expensive flours required! And a little bit of good quality chocolate goes ..
- The Versatility: These Gluten-free browniesIs it good to serve vanilla ice cream with a spoon? What is the best way to serve salted caramel with powdered sugar? My kids love a glass of cold milk, and I’m not gonna lie, I sometimes sneak one for them. What’s a good breakfast with coffee?
What I love most is how forgiving this recipe is. If you want a fudgier brownie, you can easily adjust the baking time. What are some of your favorite mix-ins like chocolate chips, nuts or even a swirl of peanut butter? Trust me, you’ll be making these again and again. If you love Chocolate Chip Cookies, or crave rich, melt-in-your-mouth fudge, you HAVE to try these. What are brownies?
How do I make gluten-free brownies?
Quick Overview
Making these Gluten-free browniesIs it easier than you think? What is the process of melting butter and chocolate together, whisking in some sugar and eggs, and then blending in a little bit of chocolate.? What is Gluten-Free Flour? What is the key to a delicious batter? Is it possible to bake a cake until it’s just set around the edges and still slightly gooey in the center? I always err on the side of underbaking, because nothing’s worse than dry brownies!
Ingredients
For The Brownies:
- 1 cup (2 sticks) unsalted butter, browned.
- 8 ounces bittersweet chocolate, chopped (I use 70% cacao)
- 1 12 cups granulated sugar. 1 cup
- 12 cup packed light brown sugar.
- 4 large eggs, at room temperature.
- 2 teaspoons vanilla extract. 1 teaspoon vanilla e
- 1 cup gluten-free all-purpose flour (I like Bob’s Red Mill 1-to-1).
- 1 cup unsweetened cocoa powder. 12 cup peanut
- 1 teaspoon espresso powder (optional, but highly recommended) (sold separately)
- 12 teaspoon salt.
For the Glaze (optional):
- 4 ounces bittersweet chocolate, chopped.
- 2 tablespoons unsalted butter.
- 2 tablespoons of heavy cream. 2 teaspoons.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides. Is it easy to lift brownies out of the freezer? I always do this before measuring ingredients. It just gets it out of the way. What is the best thing about parchment paper?
Step 2: Brown the Butter & Melt Chocolate
In a medium saucepan over medium heat, melt the butter until it browns and has an nutty aroma. If you eat browned butter, watch it closely, because it can burn quickly. Once browned, remove from heat and stir in the chopped chocolate until melted and smooth. If you are doing this for the first time, you may want to keep the book. Why is chocolate not burnt? Let it cool before proceeding.
Step 3: Whisk in Sugars
What is the recipe for melted chocolate? Whisk in the brown sugar and granulated sugar. The mixture should be smooth and glossy. I always use a whisk for this step, as it incorporates air and helps to create that signature.
Step 4: Add Eggs & Vanilla
Add the eggs one at a time, whisking well after each addition. Stir in the salt. At this point, the batter will look thick and shiny. This is where the magic happens! Make sure your eggs are at room temperature – it really makes a difference in the texture.
Step 5: Whisk in Dry Ingredients
In a separate bowl, whisk together the gluten-free flour, cocoa powder, espresso powder (if using), and salt. Add the flour mixture to the dry ingredients. Gradually add the dry ingredients to the wet ingredients, gently folding until just combined. What is the best way to make fudgy brownies?
Step 6: Pour Into Pan & Bake
What is the best way to spread the batter in a pan? Bake for 25-30 minutes, or until toothpick inserted into the center comes out with moist crumbs. Remember, we want them fudgy, not dry! I always start checking around 25 minutes, and then adjust the time as needed based on my oven.
Step 7: Cool Completely
Let the brownies cool completely in the pan before frosting (if using) and slicing. I know this is the hardest part, but I’m glad I did! Is it easy to cut a banana when it’s completely cool? Plus, the flavors meld together even more as they cool. I usually pop them in the fridge for about 30 minutes to speed up the process.
Step 8: Make the Glaze (Optional)
While the brownies are cooling, make the glaze (if using). In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the chocolate, butter, and heavy cream together until smooth. Pour the glaze over the cooled brownies and spread evenly. Let the glaze set before slicing and serving.
Step 9: Slice & Serve
Lift the brownies out of the pan using the parchment paper overhang. Slice into squares and serve. Enjoy these Gluten-Free Brownies on their own or with your favorite toppings!
What to Serve It With
Okay, now for the fun part: serving! These brownies are so versatile, they go with just about anything.
- For Breakfast: Okay, maybe not *every* day, but a small brownie with a strong cup of coffee is a pretty great way to start the weekend. Especially if you heat it up for a few seconds in the microwave!
- For Brunch: Slice the brownies into smaller squares and arrange them on a platter with fresh berries, whipped cream, and maybe even a few mini chocolate chips. Serve with mimosas or iced coffee. It’s elegant, delicious, and totally impressive.
- As Dessert: This is the Classic pairing. Warm brownie with a scoop of vanilla ice cream is a match made in heaven. Add a drizzle of salted caramel or hot fudge for extra indulgence.
- For Cozy Snacks: These brownies are perfect for curling up on the couch with a good book and a glass of milk. Or, if you’re feeling extra indulgent, try them with a scoop of peanut butter.
My family tradition is to always have a batch of these brownies on hand for movie night. We all grab a brownie, a blanket, and settle in for some quality time. It’s the perfect way to end a long day. If you want to be extra, throw them on a warm skillet and serve them with Ice Cream and chocolate sauce from there!
Top Tips for Perfecting Your Gluten-Free Brownies
Alright, here are a few of my top tips for making these Gluten-Free Brownies absolutely perfect:
- Brown the Butter: Don’t skip this step! Browning the butter adds a nutty, caramel-like flavor that takes these brownies to the next level. Just be sure to watch it carefully, as it can burn quickly.
- Don’t Overmix: Overmixing the batter will result in tough, cakey brownies. Gently fold the dry ingredients into the wet ingredients until just combined. A few streaks of flour are okay.
- Use High-Quality Chocolate: The quality of your chocolate will directly impact the flavor of your brownies. I recommend using a bittersweet chocolate with at least 70% cacao.
- Underbake Them: The key to fudgy brownies is to underbake them slightly. They should be just set around the edges and still slightly gooey in the center. I always err on the side of underbaking, because they’ll continue to set as they cool.
- Let Them Cool Completely: I know it’s tempting to dive in right away, but letting the brownies cool completely in the pan is essential for getting clean slices. Plus, the flavors meld together even more as they cool.
- Experiment with Mix-Ins: These brownies are a blank canvas for your favorite mix-ins. Try adding chocolate chips, nuts, chopped candy bars, or even a swirl of peanut butter.
- Glaze Variations: If you’re not a fan of chocolate glaze, you can try a caramel glaze, a cream cheese glaze, or even just a dusting of powdered sugar.
I’ve learned over time that using a kitchen scale to measure out my ingredients is KEY. It ensures the most accurate measurements and consistent results every time. Also, if you don’t have espresso powder, you can substitute with a teaspoon of instant coffee granules. The flavor won’t be quite as intense, but it will still add a nice depth of flavor.
Storing and Reheating Tips
Okay, let’s talk about storing and reheating these delicious gluten-free brownies.
- Room Temperature: You can store these brownies at room temperature for up to 3 days, as long as they’re tightly covered. I usually wrap them individually in plastic wrap to keep them fresh.
- Refrigerator Storage: For longer storage, you can refrigerate these brownies for up to a week. Just be sure to store them in an airtight container to prevent them from drying out.
- Freezer Instructions: These brownies freeze beautifully! Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They’ll keep in the freezer for up to 3 months.
- Glaze Timing Advice: If you’re planning on freezing the brownies, I recommend waiting to glaze them until after they’ve thawed. This will prevent the glaze from cracking or becoming sticky.
When reheating, I usually just pop them in the microwave for a few seconds until they’re warm and gooey. You can also reheat them in the oven at a low temperature (around 250°F) for about 10 minutes. Just be careful not to overbake them, as they can dry out easily. I would recommend keeping them away from heat/sun to keep the glaze from melting as well.
Frequently Asked Questions
Final Thoughts
So, there you have it: my ultimate recipe for decadent gluten-free brownies! I truly believe that everyone deserves to enjoy a delicious brownie, regardless of their dietary restrictions. And these brownies? They’re proof that gluten-free doesn’t have to mean flavor-free. If you love this recipe, then you might like my gluten-free chocolate Cake Recipe too! What I love most about these brownies is that they’re so easy to make, and they always disappear in minutes. They’re perfect for satisfying your sweet tooth, sharing with friends and family, or even just treating yourself after a long day. I hope you enjoy them as much as we do!
Happy baking, and I can’t wait to hear how yours turn out! Be sure to leave a comment below and let me know what you think. And if you try any fun variations, I’d love to hear about those too! Don’t forget to rate this recipe and share it with your friends.
gluten-free brownies
Ingredients
Main Ingredients
- 1 cup gluten-free all-purpose flour blend
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup packed brown sugar
- 0.5 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup boiling water
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
- In a large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, cream together the sugars and melted butter. Beat in the eggs one at a time, then stir in the vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the boiling water until the batter is smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely before cutting and serving.
