No Fail Gluten Free Brownies
These no fail gluten free brownies are rich, fudgy, and perfectly chocolatey every time, no gums, no tricky blends, and no stress. Ideal for gluten-free bakers or anyone who loves a gooey chocolate fix with guaranteed results.
Equipment
- mixing bowl
- whisk
- measuring cups and spoons
- 8x8-inch baking pan
- parchment paper
- rubber spatula or spoon
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1/2 cup gluten-free 1:1 flour blend (with xanthan gum)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips or chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease or line an 8x8-inch baking pan with parchment paper.
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until well combined.
- Add the eggs one at a time, whisking after each addition. Stir in vanilla extract.
- Sift in cocoa powder, gluten-free flour, baking powder, and salt. Stir until just combined — do not overmix.
- Fold in chocolate chips or nuts if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–28 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not clean).
- Cool completely in the pan before cutting into squares. Store in an airtight container.
Notes
Use dairy-free butter and chocolate chips to make these brownies dairy-free. Let brownies cool completely before slicing. Store at room temp for 4 days or freeze for longer. Dutch-process cocoa and room temperature eggs make a big difference in texture.
Nutrition
Calories: 160kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 35mgSodium: 90mgPotassium: 75mgFiber: 1gSugar: 15gVitamin A: 150IUCalcium: 15mgIron: 1mg
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