Imagine biting into a brownie that is so deliciously decadent and chewy that you’ll never know it was gluten-free. That’s what you get with this recipe for Gluten Free Brownies.
Are you on a quest to find the best recipe for gluten-free brownies? I can’t begin to tell you how many variations I have made over the years. I’ve made brownies from beans, sweet potatoes, nut flour, nut butter, and gluten-free flour blends and have enjoyed most of them.
While most of the baking I do for myself is with nut flour, I still like to experiment with different gluten-free recipes for others. You can use any all-purpose gluten-free flour in this recipe, and the brownies will turn out delicious. I should warn you to expect to see them disappear quickly like you watch a plate of another gluten-free dessert, these Gluten-Free Chocolate Chip Cookies, vanish.
You Can Never Have Enough Brownie Recipes
I know what you’re thinking—you already have a gluten-free brownie recipe that you like. Why do you need one more? Because you can never have enough GF brownie recipes. How do you know if the one you have is your favorite until you try it up against another? Besides, everyone’s taste is different. Some people like their brownies gooey and rich, while others prefer a drier, cake-like brownie.
These brownies offer the best of both worlds. They are soft and chewy inside, yet they still have that papery-thin, crackly top that everyone loves. Mixing in some dark chocolate chunks can increase the decadent richness of these brownies.
Why You Should Sift Your Dry Ingredients
Sifting your dry ingredients may seem like an added step, but the result is better-quality baked goods. When you sift your flour, cocoa powder, salt, and baking powder together, you combine them better and remove any lumps that can alter the texture of your brownies.
While we’re on the dry ingredients, you can use cocoa or cacao powder in this recipe. I like to find a nice, rich Dutch-process cocoa or organic cacao. Just make sure there are no other ingredients and no sugar is added. I keep a small canister of cacao powder on my kitchen counter because I like to add a spoonful to my morning coffee.
How to Make Ahead and Store
Unsurprisingly, so many busy moms turn to brownies for bake sales or class parties because they are easy to make ahead of time. Cooked brownies stay fresh at room temperature for up to 2 days or in the fridge for as long as a week. Use plastic wrap or an airtight container to keep them fresh. You can also freeze brownies for up to 3 months. Gluten-free brownies can be enjoyed frozen or thawed overnight in the refrigerator.
Serving Suggestions
Do you really need a suggestion for serving gluten-free brownies? I mean, come on—grab one and enjoy! You don’t have to feel jealous while others devour their gluten-filled ones. If taking a bite out of a decadent GF brownie is not enough, check out this recipe for Sweetheart Brownies and use these brownies as your base. Add the frosting and chocolate glaze.
If you’ve ever gotten jealous of the decadent ice cream cakes at stores, imagine how amazing it would be to use these brownies as a base. This Ice Cream Sandwich Cake recipe gives you an idea of how to make it—substitute brownies for the base and your favorite softened ice cream spread over the top. You can make the whipped topping with gluten-free sandwich cookies. Get creative and be prepared for all the oohs and aahs coming your way.
Gluten Free Brownies
Ingredients
- 1/2 cup unsalted butter melted
- 2/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 tablespoon vanilla extract
- 2 large eggs
- 3/4 cup gluten-free flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F. Prepare an 8×8 inch baking pan by lining it with parchment paper or spraying it with a gluten-free non-stick cooking spray.
- For the wet ingredients, whisk together melted butter, granulated sugar, brown sugar, and vanilla extract in a large bowl until well combined. Add eggs one at a time.
- For the dry ingredients, sift together the gluten-free flour, cocoa powder, baking soda, and salt in a separate bowl.
- Gradually mix the dry ingredients into the wet ingredients until just combined and smooth.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30 minutes if you like them gooey or a few minutes more if you like them set. Allow the brownies to cool in the pan on a wire rack before cutting into squares.
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