Gluten Free Brownies Recipe

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There’s something magical about a warm, rich brownie — especially when it’s gluten-free and still tastes every bit as indulgent. These brownies are fudgy in the center, with a crackly top and deep chocolate flavor. Whether you’re gluten-sensitive or just looking to bake a treat everyone can enjoy, this recipe proves that you don’t need gluten to create bakery-worthy brownies.

Ingredients:

  • 1/2 cup (1 stick) unsalted butter

  • 1 cup semi-sweet chocolate chips

  • 3/4 cup granulated sugar

  • 1/4 cup brown sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1/3 cup gluten-free all-purpose flour (with xanthan gum, or add 1/4 tsp if not included)

  • 1/4 cup unsweetened cocoa powder

  • 1/4 tsp salt

  • Optional: 1/2 cup chopped walnuts or more chocolate chips for topping

  • Instructions:

    1. Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.

    2. In a microwave-safe bowl, melt butter and chocolate chips together in 30-second intervals, stirring in between until smooth. Let cool slightly.

    3. Stir in the granulated sugar and brown sugar until combined.

    4. Add eggs one at a time, beating well after each addition. Stir in vanilla.

    5. Sift in the gluten-free flour, cocoa powder, and salt. Gently mix until just combined — don’t overmix.

    6. Pour the batter into the prepared pan and smooth the top. Sprinkle with nuts or extra chips if desired.

    7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

    8. Let cool completely before slicing (if you can wait!).

    9. Tips:

      • For extra fudgy brownies, slightly underbake them and chill before cutting.

      • Store in an airtight container for up to 4 days or freeze for up to 2 months.

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