A few simple ingredients and these fudgy brownies are quick and easy to make. They are rich, dense and really chocolatey!
A combination of melted chocolate and cocoa powder gives these gluten free brownies their deep chocolate flavor. You can also use milk chocolate for a lighter, more mellow result. Add some chopped nuts for an extra crunchy, chocolaty bite!
Ingredients
These gluten free brownies are super easy to make, and they only require regular pantry staples. They are incredibly fudgy, chocolatey, and delicious!
The secret to these gluten free brownies is using a high quality, low FODMAP, xanthan gum-free GF flour blend. I like to use Bob’s Red Mill 1:1 GF Baking Flour in the blue bag, but you can also try Cup4Cup or Namaste Foods GF Baking Flour.
Another key to these brownies is the inclusion of eggs. Eggs help to bind the brownie batter together and give them structure. If you are egg-allergic, feel free to substitute them with flax eggs, aquafaba or an egg replacer.
And of course, these brownies are full of chocolate flavor from the cacao powder and chocolate chips. The flakes of cocoa create a lovely crackly top and the chocolate chips add an extra chocolatey flavour and texture. These brownies are the perfect chocolate treat for anyone! They are a cinch to make, and they also freeze well.
Preparation
These gluten free brownies are a big hit with everyone! They’re rich, fudgy and chocolatey. They can even be topped with fruit or frosting for an added indulgence. These GF brownies also freeze really well.
To make these GF brownies, start by preheating your oven to 350 F. Line an 8×8 sized baking pan with foil that is long enough to hang over the sides. Spray the foil with nonstick cooking spray to prevent sticking.
Whisk the eggs and sugar well. If you’re using an electric mixer, you can beat the mixture for 3-4 minutes. This is to ensure the mixture is light in color and that it streams down from the whisk in ribbons, not lumpy clumps.
Add the dry gluten free brownie mix to the wet ingredients and stir until combined. Stir in the chocolate chips or nuts if desired. Pour into the prepared pan and bake for 33 to 38 minutes. When the brownies are done, they’ll be set and a toothpick or cake tester inserted into the center will come out clean or with just a few wet crumbs.
Baking
The mix contains xanthan gum which helps to keep gluten free baked goods together without crumbling. You can also add your own personal touch to the brownies by adding in chocolate chips, chopped nuts, date caramel, or even raspberry jam!
Be sure to measure your dry ingredients accurately. Too much corn starch can result in a gritty brownie texture. To avoid this, use a scale to weigh your corn starch or use the spoon & sweep method of measuring.
Baking times vary depending on the size of your pan, but the brownies are done when a toothpick inserted into the center comes out mostly clean. Let the brownies cool in the pan and then cut into squares to serve. The brownies will stay moist for a day or two in the pan, but can be stored in an airtight container for up to 3 days, or frozen for longer storage. They freeze incredibly well, just be sure to wrap them tightly to prevent freezer burn.
Cooling
While these brownies are extremely rich, they are not too sweet. The sweetness in these brownies comes from the granulated sugar and the chocolate, but they are also held together with eggs (a binder). If you want these brownies to be even less sweet, try reducing the granulated sugar. However, the eggs are crucial to the fudgy texture of these brownies. Trying to reduce them could make them cakey and not as gooey.
Using a gluten free flour blend that includes xanthan gum is essential for these brownies to have structure and avoid crumbling. I used Bob’s Red Mill GF Baking Flour (the blue bag) but any brand that contains xanthan gum will work. It’s important to melt the butter before adding it to the sugar; this helps the ingredients combine more smoothly and creates a smoother, less crumbly batter. Using room temperature eggs is also helpful, as they integrate into the batter better than eggs that have been refrigerated.
