Cooking and Serving: 45 minutes | 9 brownies
Ingredients
9 tablespoons (126 g) unsalted butter, chopped | 1 ¼ cups (250 g) granulated sugar | 2 (100 g out of shell) eggs, at room temperature
Description
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 9 brownies
Ingredients
9 tablespoons (126 g) unsalted butter, chopped
1 ¼ cups (250 g) granulated sugar
2 (100 g out of shell) eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup (80 g) unsweetened cocoa powder, natural or Dutch-processed
⅓ cup (47 g) all purpose gluten free flour blend
⅛ teaspoon xanthan gum, omit if your blend already contains it
2 tablespoons (18 g) cornstarch
⅛ teaspoon baking soda
¼ teaspoon kosher salt
5 ounces semi-sweet chocolate chips
Notes
* How to make gluten free brownies
* Ingredient Substitutions
* Gluten Free Brownie Recipe
* Storage instructions
“These are AMAZING! I was diagnosed celiac 5 years ago and have usually just
used gluten free boxed brownies… never again!”
That crackly top: It’s not luck—it comes from melting the sugar into the butter,
then beating it well into the eggs.
Fudgy, chewy center: These brownies have a dense bite, but they’re never gooey
Deep chocolate flavor: A full cup of cocoa powder gives you a rich, intense base
without needing melted chocolate.
Plenty of chips: Five ounces in the batter, plus more on top, add pockets of
Easy to customize: Add nuts, flavored chips, or a swirl of marshmallow or nut
butter before baking.
HOW TO MAKE GLUTEN FREE BROWNIES
To make the perfect brownies, start until the mixture is bubbling and the sugar is mostly dissolved. Let it cool
In a large mixing bowl, whisk the eggs and vanilla. Slowly drizzle in the warm
butter-sugar mixture while whisking constantly so the eggs don’t scramble.
Chopped butter and white sugar in pan on burner.
butter and white sugar in pan on burner.
Simmering melted butter and sugar in saucepan on burner.
melted butter and sugar in saucepan on burner.
Hand pouring melted butter and sugar into whisk in bowl with beaten eggs.
pouring melted butter and sugar into whisk in bowl with beaten eggs.
Hand holding whisk in metal mixing bowl with yellow mixture.
holding whisk in metal mixing bowl with yellow mixture.
Whisk in the cocoa powder until smooth, then switch to a spatula and stir in the
flour, xanthan gum (if needed), cornstarch, baking soda, and salt.
Hand whisking in cocoa powder and then folding in flour with spatula.
whisking in cocoa powder and then folding in flour with spatula.
Dark brown batter in metal mixing bowl with white spatula.
brown batter in metal mixing bowl with white spatula.
Fold in most of the chocolate chips, then spread the thick batter into a
prepared 8-inch metal pan. Top with the remaining chips.
Metal mixing bowl with dark brownie batter with chocolate chips on top.
mixing bowl with dark brownie batter with chocolate chips on top.
Square metal pan with dark brown batter with chocolate chips on top.
metal pan with dark brown batter with chocolate chips on top.
Bake at 325°F for about 30 minutes, until the center is no longer shiny. Cool in
the pan, then chill for an hour before slicing for the cleanest squares.
Hand showing a close up piece of the brownie.
showing a close up piece of the brownie.
Melt the butter and sugar first
Don’t skip this step! Heating the sugar with the butter helps dissolve the sugar
crystals and gives you that signature crinkly top.
The texture of your brownies depends on it. Well-beaten eggs help create
structure and chew—and they help trap air for that shiny top.
Use a light-colored metal pan
A light cast aluminum or anodized metal pan bakes evenly and won’t overheat.
Avoid glass or ceramic, which retain heat and can lead to burned edges.
Line your pan, even if it’s nonstick
Use parchment or foil to make cleanup easy and ensure nothing sticks—even the
The center should look just set, not fully dry. The brownies will finish setting
as they cool. Since they’re dark in color, visual cues matter more than a
Closeup image of sliced brown squares with chocolate chips on white paper.
image of sliced brown squares with chocolate chips on white paper.
INGREDIENT SUBSTITUTIONS
Use a vegan butter in bar form, like Melt or Miyoko’s. For best results, avoid
soft tub-style spreads. If needed, try half Earth Balance sticks and half
shortening (like Spectrum or Crisco). Don’t forget to use dairy-free chocolate
Replace the eggs with two chia eggs or flax eggs. The texture will be slightly
different, and flax may add some flavor—but the chocolate usually covers it
Swap the cornstarch for an equal amount of arrowroot or potato starch. Both work
Overhead image of 8 brown bar squares with chocolate chips on white crinkly
image of 8 brown bar squares with chocolate chips on white crinkly paper.
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GLUTEN FREE BROWNIE RECIPE
Prep Time: 15 minutes mins
Cook Time: 30 minutes mins
Total Time: 45 minutes mins
9 gluten free brownies on white paper
gluten free brownies on white paper
Rich, chewy, and packed with deep chocolate flavor, these gluten free brownies
have that classic crinkly top—without a box mix in sight.
* Handheld or stand mixer (or whisk with stamina!)
* 9 tablespoons (126 g) unsalted butter, chopped
* 1 ¼ cups (250 g) granulated sugar
* 2 (100 g out of shell) eggs, at room temperature
* 1 teaspoon pure vanilla extract
* 1 cup (80 g) unsweetened cocoa powder, natural or Dutch-processed
* ⅓ cup (47 g) all purpose gluten free flour blend
* ⅛ teaspoon xanthan gum, omit if your blend already contains it
* 2 tablespoons (18 g) cornstarch
* ⅛ teaspoon baking soda
* ¼ teaspoon kosher salt
* 5 ounces semi-sweet chocolate chips
* Preheat your oven to 325°F. Line an 8-inch square light-colored metal pan
with parchment or nonstick foil. Set aside.
* In a small saucepan, melt the butter and sugar over medium heat, stirring
occasionally, until the mixture begins to bubble. Remove from the heat and
* In a large bowl, whisk the eggs and vanilla until well combined. Slowly
drizzle in the warm butter-sugar mixture, whisking constantly.
* Whisk in the cocoa powder until smooth.
* Switch to a spatula and stir in the flour blend, xanthan gum (if using),
cornstarch, baking soda, and salt.
* Fold in about 4 oz of the chocolate chips. The batter will be thick and
* Spread the batter evenly in the prepared pan and smooth the top. Sprinkle the
remaining chocolate chips over the top.
* Bake for about 30 minutes, or until the center no longer looks wet.
* Cool the brownies in the pan at room temperature. For clean slices, chill the
pan in the refrigerator for at least 1 hour.
* Lift out the brownies, slice into 9 squares, and serve—or wrap and freeze for
There’s only 1/3 cup of all purpose gluten free flour in these brownies, and
almost any brand you like will work as long as the rice flour is not gritty. My
favorites are Better Batter’s original blend gluten free flour
multipurpose blend , and Bob’s
Red Mill 1-to-1 Gluten Free Baking Flour should also
work since they have recently improved the blend and it’s (usually) not gritty
any more. King Arthur Flour Measure for Measure should even work.
To make your own blend using one of my “mock” recipes, please see the all
purpose gluten free flour blends
Trans Fat: 0.5g | Cholesterol: 67mg | Sodium: 103mg | Potassium: 253mg | Fiber:
5g | Sugar: 34g | Vitamin A: 411IU | Calcium: 31mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an
At room temperature: Brownies will stay fresh for a few hours uncovered, or up
to 2 days if wrapped tightly.
In the refrigerator: Store in an airtight container for up to 1 week.
In the freezer: Wrap tightly in freezer-safe wrap and freeze for up to 2 months.
Defrost at room temperature before serving.
Square brown bars with chocolate chips on top
brown bars with chocolate chips on top
Baked uncut brown bars with chocolate chips baked on top, resting on foil that’s
been peeled away, all on blue cloth
uncut brown bars with chocolate chips baked on top, resting on foil that’s been
peeled away, all on blue cloth
Hand dropping chocolate chips on top of brownie batter in foil-lined square
baking pan with glass jar
dropping chocolate chips on top of brownie batter in foil-lined square baking
Overhead image of raw brownie batter in lined square metal baking dish with
small offset spatula next to the pan
image of raw brownie batter in lined square metal baking dish with small offset
spatula next to the pan
Nope! A handheld mixer makes it easier, but you can whisk vigorous, especially when beating in the eggs and cocoa powder.
Can I use a 9-inch square pan instead of 8-inch?
Yes, but bake for about 5 minutes less. The brownies will be a bit thinner.
Can I double the recipe?
Yes, but bake in two 8- or 9-inch square pans. A 9×13 pan will make them too
thick to bake evenly.
What’s the best way to line the pan?
Use nonstick foil or parchment. If you’re using parchment, clip it to the sides
of the pan with heat-safe clips so it doesn’t shift.
Can I swap in almond or oat flour?
Not in this recipe—but I have separate recipes for almond flour brownies
designed for those flours.