Gluten-Free Brownies
User Reviews
4.7
Gluten-Free Brownies
Description
The brownies start with melting chocolate chips and butter together until smooth. Sugars, eggs, and vanilla follow, mixed until integrated. Dry ingredients including Dutch processed cocoa, cornstarch, espresso powder, and sea salt are stirred in carefully to maintain a fudgy consistency. A portion of chocolate chips is folded into the batter, while the remainder is sprinkled on top along with sea salt before baking. This creates a rich, slightly chewy treat with extra melted chocolate pockets.
Baked in an 8x8 inch pan lined with parchment for easy removal, these brownies have a dense but moist crumb and a shiny, crackly top. They appeal to those seeking a gluten-free dessert option without sacrificing texture or flavor. The espresso powder is optional but deepens the chocolate notes.
Store brownies in an airtight container at room temperature for several days or freeze them to preserve freshness up to two months, allowing convenient preparation ahead.
Ingredients
- 1 1/2 cups chocolate chips divided
- 6 tablespoons unsalted butter cut into tablespoon pieces
- 1/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 egg large
- 2 teaspoons vanilla extract
- 1/4 cup Dutch processed cocoa can use unsweetened cocoa
- 3 tablespoons cornstarch make sure it's a gf brand
- 1/2 teaspoons espresso powder optional
- 1/4 teaspoon sea salt plus more for sprinkling on brownies
Instructions
- Preheat oven to 350 degrees F. Spray a 8x8" baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.
- In a large microwave safe bowl, combine 1 cup of the chocolate chips and the butter. Place the bowl in the microwave and melt in 30-second increments, on high heat, stirring every 30 seconds until melted and smooth. This should take 1 minute or a little longer. Don’t over heat.
- Stir in the brown sugar and granulated sugar and mix until smooth. Stir in the eggs and vanilla extract and mix until combined.
- Add the cocoa, cornstarch, espresso powder, and sea salt. Stir until just combined. Stir in ¼ of the remaining chocolate chips.
- Pour the brownie batter evenly into the prepared pan. Sprinkle the remaining chocolate chips and a little bit of sea salt over the top. Bake for 20 to 25 minutes or until an inserted toothpick comes out with a few moist crumbs.
- Let the brownies cool for before cutting into squares.
Notes
- Store cooled brownies in an airtight container at room temperature for 3 to 5 days to maintain texture.
- Freeze brownies in a sealed container for up to 2 months to extend shelf life.
- Using good quality chocolate chips enhances the overall flavor.
- A void overheating the chocolate and butter mixture to prevent burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 46mg | 15% |
| Sodium | 77mg | 3% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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