Gluten free brownie recipe

Fudgy Gluten Free Brownies made using gluten free flour. Filled with cocoa powder and chocolate chips.

These gf brownies boast chewy edges and a fudgy chocolate centre. Best of all, you don’t need any weird or hard-to-find ingredients.

Here is my easy peasy, super fudgy, double chocolate Gluten Free Brownie recipe. Outrageously gooey, spectacularly sweet and a cinch to make.

INGREDIENTS

170 grams (3/4 cup) unsalted butter, melted
200 grams (1 cup) caster sugar or granulated 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 plain or all purpose flour
75 grams milk or dark chocolate chips*

INSTRUCTIONS

Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square panwith baking or parchment paper, ensuring two sides overhang.
In a large mixing bowl, add melted butter and sugars and gently whisk together. Add 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 pan and place in the oven. Bake brownies for approximately 30-35 minutes or until they no longer wobble in the middle.
Leave brownie in pan 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.

NOTES

Cocoa powder: You can use 100% natural unsweetened cocoa powder or Dutch-processed cocoa powder – both work well.

Gluten free flour: There are many different gluten free flours on the market. I tested this recipe using White Wings All Purpose Gluten Free flour. I recommend choosing a gluten free flour that says it can be subbed 1:1 for regular plain or all purpose flour.

*Chocolate chips: Double check your chocolate chips are gluten free if you are making this brownie for someone who is celiac.

Cook times: Cook times will vary depending on your oven, but you’ll know these brownies are done when they firm up around the edges and no longer wobble in the middle. Keep in mind they will continue to cook slightly as they cool. You can also check they’re done by inserting a skewer into the middle of the brownie. If the skewer emerges with only a few crumbs on it, they’re ready. If it is covered in wet, gooey batter, keep baking the brownies and check them in another 5 minutes.

Storage: Brownies will keep well in an airtight container at room temperature or in the fridge for up to 5 days. To serve warm, microwave each brownie for 20 seconds. You can also freeze these brownies to enjoy at a later date. Simply thaw at room temperature and then microwave if you prefer them warm.