Gluten Free Brownies

It’s no secret that I LOVE a good brownie. I am chocolate’s #1 fan after all. So when I set out to create a gluten free brownie recipe, I knew it had to be just as decadent and just as delicious as a regular homemade brownie. I set the bar high with these Best Ever Brown Butter Brownies and my favorite M&M Brownies. They have all of the qualities I look for in a good brownie – rich, fudgy centers, crispy, chewy edges and those signature shiny, crinkled tops. And no one will know they’re gluten free!

What makes these brownies so good?

Ingredients

You’ll need just a handful of simple ingredients to make these brownies. And the best part is, you probably already have everything you need in your pantry!

• Butter – use a high quality unsalted butter for the best flavor. If using salted butter, omit the additional kosher salt from the recipe.
• Sugar – granulated sugar adds texture and sweetness.
• Eggs – for best results, use room temperature eggs.
• Flour – be sure to use a gluten free flour that can be swapped 1:1 for regular all-purpose flour. I tested this recipe using King Arthur Baking Measure for Measure Gluten Free Flour. For the most accurate results, use a digital kitchen scale to measure the flour.
• Chocolate – feel free to use semi-sweet, bittersweet or milk chocolate chips. You can also use a chopped chocolate bar.
• Cocoa powder – for a deep, dark chocolate flavor I like to use Dutch process cocoa powder. If you don’t have any on hand, regular unsweetened cocoa powder will work.
• Salt – just a sprinkle in the batter and on top of the brownies adds the perfect finishing touch!

How to make homemade brownies

This easy peasy brownie recipe is better than any box mix and they’re a cinch to make whenever the craving strikes. You can use a stand mixer fitted with the whisk attachment, a handheld mixer or just a bowl and whisk. Follow this simple step-by-step guide and check the recipe card below for ingredients and detailed instructions.

Step 1: Melt the butter in a pot (or microwave) over medium-low heat. Transfer the melted butter to a medium bowl and immediately add the chocolate chips, Dutch process cocoa powder and vanilla. Stir to combine well. Set aside to cool for 8 to 10 minutes.

Step 2: Add the granulated sugar and 3 eggs to a large bowl.

Step 3: Whisk together the eggs and sugar briskly for 3 minutes. The mixture will be thick and pale. This is what helps give the brownies their shiny, crinkled tops.

Step 4: Add the melted chocolate and butter mixture to the egg and sugar mixture and whisk until just combined. Do not over mix.

Step 5: Add the flour and salt. For best results, measure the flour with a kitchen scale.

Step 6: Use a large spatula or wooden spoon to gently fold in the flour and salt, being careful not to over mix the batter. If adding chocolate chips, fold them in along with the flour and salt.

Step 7: Transfer the batter to an 8 x 8 inch pan lined with parchment paper. Use a spoon or offset spatula to spread the batter into the corners of the pan and level the top.

Step 8: Bake in a 325°F oven for 40 to 45 minutes or until the edges of the brownies are set and the center does not jiggle when the pan is moved. To check for doneness, insert a toothpick into the center of the pan. If it comes out clean or with a few crumbs remaining, the brownies are done. If the toothpick is wet, continue to bake the brownies for 4 to 5 minutes and test again with the toothpick.

Step 9: Remove the brownies from the oven and cool completely in the pan on a wire rack. Use the parchment paper to lift the brownies from the pan. Use a sharp knife to cut into squares. For the sharpest edges, clean the knife with warm water and dry with a towel in between each cut. Sprinkle the brownies with flakey seas salt before serving if desired.

Tips for the best brownies

Lucky for you, I’ve tested these gluten free brownies over and over again so you don’t have to. Follow these tips and tricks for brownies so good you’ll never go back to store-bought.

Measure the dry ingredients. Too much flour is the number one culprit for dry, crumbly brownies. Be sure to use a kitchen scale to measure the flour for perfectly baked brownies every time.

Do not use a glass pan. Metal pans conduct heat better than glass pans which makes for more evenly baked brownies.

Do not over bake. No one, and I mean no one, likes a dry brownie. No too ovens are alike and baking times will vary so don’t stray too far away from the oven. The brownies are done when the edges are set and the center no longer wobbles. Use the toothpick test to be sure the center of the brownies are set.

Cool completely before slicing. To get those picture perfect slices you’ll need to cool the brownies completely and cut them with a sharp knife. To speed the cooling process you can pop the pan of brownies in the fridge for 20 minutes after they have cooled at room temperature for 1 hour. Or, just eat them warm straight from the pan – you do you!

How to store gluten free brownies

No one can resist these brownies so I’m willing to bet you won’t have a single square left over. Store any leftovers tightly covered at room temperature for up to 3 days. They’ll last a bit longer in the refrigerator and up to 2 months in the freezer. Pro-tip: frozen brownies make an EXCELLENT midnight snack! To freeze the brownies, wrap tightly in two layers of plastic wrap and freeze flat in a large freezer bag.

Gluten free or not – these are some of the best brownies that have ever come out of my oven!!

Happy baking!

Looking for more easy and delicious brownie recipes? You’ll love these:

• The Best Brown Butter Brownies
• Easy One Pot Fudge Brownies
• Small Batch Brownies
• M&M’s Brownies
• Better Than Box Mix Chewy Fudge Brownies