Gluten-Free Brownies Recipe
Melting the butter and whisking it hot into the sugar and cocoa helps dissolve the sugar enough to form the classic shiny, crackly top, while a gluten-free flour blend keeps the crumb tender since there's no gluten to toughen it if the batter is folded gently.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 16
Ingredients
- 3/4 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 3 large large eggs
- 1 tsp vanilla extract
- 1 cup gluten-free all-purpose flour blend (with xanthan gum)
- 1/2 tsp fine salt
- 1 cup semisweet chocolate chips
Nutrition per serving
- Calories
- 253
- Protein
- 3g
- Carbs
- 34g
- Fat
- 13g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving a couple inches of overhang on two sides.
- 2In a large microwave-safe bowl, melt the butter. Whisk in the sugar and cocoa powder while the butter is still warm, until the mixture is smooth and glossy.
- 3Whisk in the eggs one at a time, then the vanilla, beating well after each addition until the batter looks slightly lightened and glossy.
- 4Sprinkle the gluten-free flour blend and salt over the batter and fold in gently with a spatula until just combined, no dry streaks remain.
- 5Fold in the chocolate chips.
- 6Pour the batter into the prepared pan and spread it into an even layer.
- 7Bake for 28-32 minutes, until the edges look set and a toothpick inserted about 2 inches from the edge comes out with a few moist crumbs, not wet batter.
- 8Let the brownies cool completely in the pan on a wire rack, at least 1 hour, before lifting them out by the parchment overhang and slicing.
Tips & variations
- Use a gluten-free flour blend that already contains xanthan gum; if the label doesn't list it, whisk in an extra 1/4 teaspoon xanthan gum with the flour to help bind the batter.
- Swap up to half the chocolate chips for chopped walnuts or pecans for crunch and contrast.
- For fudgier brownies, pull the pan at 26 minutes; for a cakier texture, bake closer to 34 minutes.
- Whisk 1/2 teaspoon instant espresso powder in with the cocoa to deepen the chocolate flavor without adding a coffee taste.
Storage & reheating
Store cooled brownies in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week. To freeze, wrap individual squares tightly and freeze up to 3 months; thaw at room temperature or microwave for 15-20 seconds for a warm, fudgy texture.
Tips from the Tulo kitchen
- Weigh the gluten-free flour blend instead of scooping it by the cup, since different blends pack more densely than wheat flour and a heavy-handed scoop can dry out the brownies.
- Let the eggs come to room temperature before mixing so they blend smoothly into the warm butter mixture instead of seizing it into small flecks of solid fat.
FAQ
Is cocoa powder naturally gluten free?
Yes, pure unsweetened cocoa powder is naturally gluten free. Just check the label if using a flavored drink mix or instant cocoa, since some add malt or wheat-based fillers.
Can I use almond flour instead of a gluten-free flour blend?
Not as a direct swap. Almond flour has no starch and absorbs liquid very differently, so it needs a recipe specifically formulated around it rather than a one-to-one substitution here.
Why are my gluten-free brownies gummy in the middle?
This is almost always underbaking or slicing before the pan has fully cooled. Without gluten to hold the crumb together warm, the structure needs the full cooling time to set.
Do I need to add xanthan gum?
Only if the flour blend doesn't already include it. Check the ingredient list on the bag; most all-purpose gluten-free blends sold for baking already have it mixed in.
