Best One Bowl Gluten-free Brownie Recipe

Name: Best One Bowl Gluten-free Brownie Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 brownies
Ingredients: 150 grams butter; 100 grams dark chocolate; 185 grams dark brown sugar; 3 large eggs; 1 large egg yolk; 1 teaspoon vanilla essence; 30 grams cocoa powder; ½ teaspoon baking powder; 1 teaspoon salt; 65 grams gluten-free flour; 95 grams chocolate chips

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
16 brownies
Calories
212 kcal
Course
Dessert
Cuisine
American

Best One Bowl Gluten-free Brownie Recipe

Emmett Bennett

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This is a gluten-free brownie recipe that everyone will love! Fan of cakey, fudgy, or chewy brownies? Somehow these triple chocolate brownies are all 3! Made all in one bowl and with just 25 minutes in the oven, these are a fail safe recipe all round.

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Ingredients

Servings

150 grams butter = ⅔ cup or 11 tablespoons
100 grams dark chocolate = 3.5 ounces (broken into pieces)
185 grams dark brown sugar = 1 cup or 6.5 ounces
3 large eggs (In Australia I buy the eggs that are labelled 'extra large' or 700 grams. I believe egg sizes are the same as this in the US, but the equivalent in the UK is 'large' eggs.)
1 large egg yolk
1 teaspoon vanilla essence
30 grams cocoa powder = ¼ cup or 1 ounce
½ teaspoon baking powder
1 teaspoon salt (leave this out if you use salted butter)
65 grams gluten-free flour = ½ cup or 2.3 ounces
95 grams chocolate chips = ½ cup or 3.3 ounces

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Instructions

Prepare an 8 x 8 inch (20 x 20cm) square baking pan by lining it with baking paper and spraying lightly with oil (or greasing with butter). Preheat the oven to 180C/355F.
Melt the butter and chocolate together in a large bowl in the microwave in 30-second bursts (1.5 to 2.5 minutes, depending on your microwave).
Stir well until the butter and chocolate are fully melted and smooth. Add the sugar and stir that in as well.
Let cool slightly. Then whisk the eggs and the egg yolk lightly and stir them into the mixture.
Stir in the vanilla, then the cocoa, baking powder and salt.
Stir in the flour just until you can't see any more white bits. Then fold in the chocolate chips gently.
Pour the mixture into the prepared baking pan and smooth out to the edges. Bake for around 25 minutes or until the edges are set and a skewer/sharp knife inserted into the centre of the brownies comes out with a bit of sticky (but not raw) batter on it.

Equipments used:

Notes

Melting the butter and chocolate: I usually use my microwave for this. If you don't have one or you prefer, you can melt in a bowl set over a pan of boiling water (don't let the bowl touch the water).
What kind of chocolate to use: I like to use a good quality dark chocolate with between 45 to 70% cocoa solids. A chocolate with a higher percentage of cocoa solids will make for a slightly darker and less sweet brownie.
Sugar: These brownies also work well with light brown sugar if you don't have dark.
Flour: My gluten-free flour is rice flour based. Other brands may contain different ingredients such as corn flour or garbanzo bean flour, which are fine. You can also use almond flour or spelt flour instead if you like. Your flour may or may not contain xanthan gum. No need to add any if it doesn't.
I can confidently say that most gluten-free flours will work in this recipe as it only contains half a cup! The texture may be slightly different with different flours, but the brownies will still be delicious.
You can even use ordinary plain flour in this recipe successfully if you don't need them to be gluten-free.
How to know when they're done: The brownies are done when the edges are set but a sharp knife or skewer poked into the centre comes out with sticky (but not completely raw) brownie batter on it. I find 25 minutes in the oven is perfect, but start checking from 22 minutes. Better to slightly under bake than over bake!
Storing/Freezing: In an airtight container, these brownies will keep well for 3 to 4 days at room temperature. Pop them into the fridge and they'll keep for around a week. You can also freeze the brownies in an airtight container or well wrapped for up to 3 months.

Nutrition Information

Show Details

Calories 212kcal (11%) Carbohydrates 22g (7%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 68mg (23%) Sodium 235mg (10%) Potassium 118mg (3%) Fiber 2g (8%) Sugar 17g (34%) Vitamin A 316IU (6%) Vitamin C 1mg (1%) Calcium 40mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 16brownies

Amount Per Serving

Calories 212 kcal

% Daily Value*

Calories	212kcal	11%
Carbohydrates	22g	7%
Protein	3g	6%
Fat	13g	20%
Saturated Fat	8g	40%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	68mg	23%
Sodium	235mg	10%
Potassium	118mg	3%
Fiber	2g	8%
Sugar	17g	34%
Vitamin A	316IU	6%
Vitamin C	1mg	1%
Calcium	40mg	4%
Iron	1mg	6%