Gluten Free Fudge Brownies (DF Option)
These fudgy, crackly-topped Gluten Free Brownies are soft in the center, crisp at the edges, and packed with rich chocolate flavor plus they’re dairy-free optional and beginner-friendly.
Equipment
- mixing bowl
- whisk or spoon
- 8x8-inch baking pan
- parchment paper
- sifter
- rubber spatula
Ingredients
- 3/4 cup gluten-free all-purpose flour (1:1 blend)
- 1/2 cup unsweetened cocoa powder (Dutch process recommended)
- 1/4 tsp sea salt
- 1/2 tsp baking powder
- 1/2 cup coconut oil or melted butter (DF option: coconut oil)
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips (use dairy-free chips if needed)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper and lightly grease it.
- In a large bowl, whisk together melted coconut oil, granulated sugar, brown sugar, eggs, and vanilla until glossy and smooth.
- Sift in the flour, cocoa powder, baking powder, and sea salt. Stir until just combined. Do not overmix.
- Fold in chocolate chips and optional nuts until evenly distributed.
- Pour batter into prepared pan and smooth the top. Bake for 28–32 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Cool in the pan for at least 15 minutes before slicing. Serve warm or store for later.
Notes
For best results, use a Dutch-process cocoa and high-quality chocolate chips. Brown sugar adds moisture and depth. Slight underbaking creates a gooey center. Cool fully before slicing for clean edges and deep chocolate flavor.
Nutrition
Calories: 280kcalCarbohydrates: 33gProtein: 4gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 37mgSodium: 95mgPotassium: 190mgFiber: 3gSugar: 20gVitamin A: 35IUCalcium: 40mgIron: 2.3mg
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