Gluten Free Fudgy Brownies
Indulge in rich and gooey Gluten Free Fudgy Brownies that deliver deep chocolate flavor and a melt-in-your-mouth texture, perfect for any occasion.
Ingredients
Brownie Base Ingredients
- 1 cup unsalted butter, melted Use warm melted butter
- 1.5 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 large eggs, at room temperature Room temperature for better incorporation
- 1 cup gluten-free all-purpose flour blend (with xanthan gum) 1:1 gluten-free blend recommended
- 1/2 cup dark chocolate chips or chunks Optional: Use more or mix with nuts
- 1/2 cup chopped nuts Optional
- sea salt for sprinkling Optional
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving an overhang for easy removal.
- In a bowl, whisk together the cocoa powder, gluten-free flour, and salt until evenly combined.
Mixing
- In a large bowl, whisk melted warm butter and sugar until glossy. Add vanilla.
- Whisk in eggs, one at a time, until the batter is smooth and slightly thickened.
- Gently fold the dry ingredients into the wet until almost combined, then fold in chocolate chips and nuts if using. Avoid overmixing to keep the brownies fudgy.
Baking
- Pour batter into the prepared pan, smooth the top, and bake for 25-30 minutes. A toothpick inserted near the center should come out with a few moist crumbs — not dry.
Cooling and Serving
- Let brownies cool completely in the pan on a wire rack before lifting out with the parchment and slicing into squares.
Notes
For best results, measure flour by spooning into the cup and leveling. Use room-temperature eggs and avoid overbaking. For a glossy top, beat sugar with melted butter until glossy before adding eggs. If your gluten-free blend lacks xanthan gum, add 1/4 teaspoon per cup of flour.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 11gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 15g
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