Gluten Free Brownies

Close-up of a fudgy chocolate brownie topped with melted chocolate chips, showing a cracked, shiny surface and rich, moist texture. Other brownie pieces are partially visible around it.

5 from 1 vote

Everyone needs a quick and easy gluten free brownie recipe in their life! This recipe is deep, dark, and rich. It does not skimp on flavor or texture. Make it with any gluten free flour blend you like! Originally posted June 6, 2012.

Prep Time10

Cook Time32

Total Time42

Course: Dessert

Cuisine: American

Servings:

Calories: 273kcal

Author: The Food Charlatan

Ingredients

6 ounces high quality dark chocolate 60-70%
1/2 cup butter
1 cup + 1 tablespoon dark brown sugar packed
3/4 cup white rice flour*
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2 eggs beaten
1 tablespoon vanilla
1 cup dark chocolate chips divided

Instructions

Preheat the oven to 350ºF. Line an 8x8-inch square baking pan with foil and grease lightly. (or grease lightning!) or use parchment paper.
Melt 1/2 cup butter in a microwave safe bowl.
Add 6 ounces 60-70% dark chocolate. Stir until the chocolate is melted and the mixture is combined.
Add 1 cup + 1 tablespoon of dark brown sugar.
Add 2 eggs while whisking (to make sure it doesn't curdle), and 1 tablespoon vanilla. Whisk until completely smooth.
Add 3/4 cup white rice flour, 1/2 teaspoon kosher salt, and 1/4 teaspoon baking soda. Beat the dry ingredients into the wet ingredients until there are no streaks. Don't over beat!
Spread the batter into the prepared baking pan. Add 3/4 cup dark chocolate chips and gently stir them in, right there in the pan, folding them in. (If you add the chocolate chips straight to the mixing bowl, they might melt, and then there would be no chips.)
Even out the batter with a spatula. Stud the top of the brownies with the remaining 1/4 cup dark chocolate chips and press in slightly.
Bake in the center of a preheated 350ºF oven for 32 to 35 minutes, or until the brownies are set on the edges. A toothpick inserted in the center will come out with no wet batter, if you can find a spot that is not a chocolate chip. The center of the brownies should not wiggle significantly more than the edges, when you shake the pan.
Cool brownies on a wire rack; remove the cooled brownies from the pan by gripping the edges and lifting the brownies out as a whole.
Cut into 9-12 pieces, then devour. If you know what's good for you, top the brownies with vanilla ice cream or whipped cream.
Store by covering the pan tightly with plastic wrap or loving them to a tupperware with an airtight lid. The brownies will keep at room temperature for several days.
To freeze, wrap the completely cooled pan of brownies in plastic wrap, or flash freeze individual pieces and transfer to a freezer ziplock bag.

Notes

DOUBLE THE RECIPE: you can easily double this recipe and bake in a 9x13 inch pan!

*Any other gluten free blends or flours will work! If you are not gluten-free and don't have any special flours on hand, you can use regular flour.

Source: this recipe was from a blog called Gluten Free Goddess, which is no longer active.

Nutrition