I’m about to share a recipe that’s been game-changer in my life. Okay, friends, gather ’round because I know this recipe isn’t going to work. What are some of the best chocolatey brownies you’ve ever had? Is it true that all gluten free foods are made from wheat? These aren’t your average cardboard-tasting “healthy” alternative; they’re the real deal. What are some of the best box mix brownies? I’m talking about perfectly crackled tops, gooey centers, and a rich, decadent flavor that will have you craving more. Is everyone begging for more? Seriously, these are theGluten-free browniesI make them disappear in minutes. I don’t know why.
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What are gluten free brownies?
Are these brownies gluten free? What is the difference between wheat flour, barley, and rye? Instead, we rely on a blend of naturally gluten-free flours and starches to create that perfect perfect recipe. What is the brownie texture What is a classic brownie, but reimagined for those of us who can’t (or do not want to)? Is it essentially taking the flavors and textures we adore and recreating them in a way that everyone can understand? What are some of the best things about gluten free foods?
Why you’ll love this recipe?
I’ve made a LOT of brownies in my day, and these are so good. I can’t stop myself from making them.Gluten-free browniesAre really something special? What I love about this recipe is that you don’t have to sacrifice flavor or texture to make it. Are they gluten free? What makes a good brownie? It’s chocolatey, rich and fudgy. Why do you become obsessed with something?Flavor Explosion:What is dark chocolate like? Is it an experience?Crazy Easy:What is a one bowl recipe? Plus, the ingredients are pantry staples for most gluten-free bakers.Budget FriendlyCan gluten-free baking get expensive, but this recipe uses affordable ingredients that won’t break the bank.Super Versatile:Add chocolate chips, nuts, or even a swirl of peanut butter for an extra personal touch. Is there an infinite number of possibilities? These are way easier than trying to perfectly frost a cake, and infinitely more satisfying than ice cream. What are some of the best gluten free cookies? I always do this when I need a quick dessert for potlucks.
How do I make gluten-free brownies?
Quick Overview
Making these Gluten-free browniesIs it surprisingly simple? You’ll whisk together the dry ingredients, melt the butter and chocolate, combine everything, and serve. What is the secret to a perfect baking time? I’ll walk you through every step. I promise even a beginner baker can nail this. When unexpected guests arrive, this is a lifesaver!
Ingredients
For the Main Batter:
• 1 cup (2 sticks) unsalted butter
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 cup semi-sweet chocolate chips
• 4 large eggs
• 1 tablespoon vanilla extract
• 34 cup gluten-free all-purpose flour blend (I use Bob’s Red Mill 1-to-1)
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon salt
How do I follow
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan. I like to use parchment paper to line a pan with some hanging over the edges – it makes removing them easier. How do you make brownies? If you use a bigger pan, the brownies might be thin, keep that in mind.
Step 2: Melt Butter and Chocolate
In a microwave safe bowl, melt the butter and chocolate chips together in 30 seconds. Set aside. In small increments, stir in between, until smooth. Do not burn chocolate! Is it possible to melt them in a double boiler over simmering water?
Step 3: Add Sugars and Eggs
Stir in the brown sugar and granulated sugar until well combined. Then, beat in the eggs one at a time, followed by the vanilla extract. The mixture should be glossy and smooth.
Step 4: Whisk the Dry Ingredients
In a separate bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside. How do I ensure that everything is evenly distributed?
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix brownies as this can result in a tough brownie. A few streaks of flour are okay.
Step 6: Pour Into Pan and Bake
How do you spread the batter in a pan? Is it safe to bake for 25-30 minutes, or until a toothpick comes out with moist crumbs? I always check around the 25-minute mark just to be sure.
Step 7: Cool and Cut
Let the brownies cool completely in the pan before cutting into squares. This is crucial for getting clean cuts and preventing them from falling apart. I know it’s tempting to dig in right away, but patience is key!
5. What to Serve It With
What should I serve it with?
These Gluten-free browniesWhat are some of my favorite ways to serve them?
For Breakfast: I know, brownies for breakfast sounds decadent (and it is!), but a small square with a cup of strong coffee is the perfect way to start a weekend. My husband steals them from the fridge for a quick bite before work (I didn’t tell you that!)
For Brunch: Dress them up with a dollop of whipped cream and fresh berries. You could even add a scoop of vanilla ice cream for an extra-special treat.
As Dessert: Serve them warm with a scoop of your favorite ice cream (chocolate or vanilla are classic choices). A drizzle of chocolate sauce or caramel sauce would also be delicious.
For Cozy Snacks: Cut them into smaller squares and enjoy them with a glass of milk or a cup of tea. They’re the perfect comfort food on a chilly evening.
My family loves these with a simple scoop of vanilla ice cream. It’s a tradition now! And sometimes, okay most of the time, I sneak a bite straight from the pan while they’re still warm. Don’t judge!
Top Tips for Perfecting Your Gluten-Free Brownies
Here are some of my top tips for making the perfect gluten-free brownies every time:
Use High-Quality Chocolate: The better the chocolate, the better the brownies! I recommend using a semi-sweet chocolate that you enjoy eating on its own.
Don’t Overmix: Overmixing can develop the gluten in the flour (even if it’s gluten-free!), resulting in tough brownies. Mix until just combined.
Measure Accurately: Baking is a science, so accurate measurements are crucial. Use measuring cups and spoons, and level them off with a knife.
Bake in the Center Rack: This ensures even baking and prevents the brownies from burning on the bottom.
Don’t Overbake: Overbaked brownies are dry and crumbly. The brownies are done when a toothpick inserted into the center comes out with moist crumbs.
Let Them Cool Completely: I know it’s tempting to dig in right away, but letting the brownies cool completely before cutting them results in cleaner cuts and prevents them from falling apart. I usually pop mine in the fridge for a bit to speed up the process.
Ingredient Swaps: You can swap out the chocolate chips for nuts or dried fruit, and you can also add a swirl of peanut butter or Nutella to the batter before baking. I’ve even thrown in some chopped-up cookies before. So good! I tested this recipe with almond milk (in place of nothing since there’s no milk in it!), and it actually made it even creamier!
Storing and Reheating Tips
Here’s how to store and reheat your gluten-free brownies to keep them fresh and delicious:
Room Temperature: Store the brownies in an airtight container at room temperature for up to 3 days. They’re best enjoyed within the first 24 hours.
Refrigerator Storage: Store the brownies in an airtight container in the refrigerator for up to 1 week. Bring them to room temperature before serving for the best flavor and texture.
Freezer Instructions: Wrap the brownies individually in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
If you’re freezing them, I recommend skipping any glaze or toppings until after they’ve thawed. It just keeps everything fresher that way.
Frequently Asked Questions
Final Thoughts
These gluten-free brownies are more than just a recipe; they’re a testament to the fact that you don’t have to sacrifice flavor to eat gluten-free. They’re easy to make, incredibly delicious, and perfect for any occasion. Whether you’re baking for yourself, your family, or a crowd, these brownies are guaranteed to be a hit. If you love this recipe, you might also enjoy my gluten-free chocolate chip cookies or my gluten-free banana bread. Happy baking, friends! I can’t wait to hear how yours turn out! Let me know in the comments if you try them, and feel free to share any variations you come up with!
5 Irresistible Two-Bite Gluten-Free Brownies for Any Occasion
Ingredients
Main Ingredients
- 2.5 cups gluten-free all-purpose flour make sure it contains xanthan gum
- 1.5 cups cocoa powder Dutch-processed recommended
- 1 cup granulated sugar
- 1 cup packed dark brown sugar break up any lumps
- 0.5 teaspoon sea salt
- 0.5 teaspoon baking powder
- 1 cup unsalted butter melted and slightly cooled
- 0.5 cup Greek yogurt at room temperature
- 4 large eggs lightly beaten
- 2 teaspoons vanilla extract pure extract
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease two 24-cup mini muffin pans thoroughly.
- In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, salt, and baking powder until uniform.
- Form a well in the center of the dry ingredients and add in the melted butter, Greek yogurt, beaten eggs, and vanilla extract.
- Stir the mixture carefully until the batter is just combined and smooth. Avoid overmixing to retain the tender texture.
- Divide the batter evenly among the mini muffin cups, filling each about 3/4 full.
- Gently tap the muffin pans on the counter to level the batter and remove any air pockets.
- Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Let the brownies cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
