Fudgy Gluten-Free Brownies
Fudgy gluten-free brownies with chewy edges and a shiny crackly top. Made from scratch with cocoa powder and dark chocolate for a rich, deeply chocolatey flavor.
Servings: 16 servings
Ingredients
- 12 tablespoons unsalted butter
- 4 ounces dark chocolate finely chopped
- 1½ cups granulated white sugar divided
- ¾ cup Dutch-process cocoa powder
- 2 large eggs
- 1 large egg yolk
- 1½ teaspoons vanilla extract
- ¾ cup 1:1 gluten-free flour blend
- 1 teaspoon espresso powder
- ¾ teaspoon kosher salt
Instructions
- Preheat oven to 325°F. Grease and line an 8x8 pan with parchment paper, leaving overhang on two sides.
- Melt the butter in a saucepan over low heat. Add ½ cup (100g) of the sugar and the chopped dark chocolate. Stir until fully melted and smooth. Then add cocoa powder and whisk until dissolved. Remove from heat and set aside to cool briefly while you proceed with the next steps.
- In a large bowl whisk the eggs, egg yolk, remaining 1 cup (200g) sugar, and vanilla until well combined.
- Slowly pour the warm butter-chocolate mixture into the egg mixture while whisking constantly.
- In a small bowl, whisk together the flour, espresso powder, and salt. Stir into the chocolate mixture until just combined. Do not overmix.
- Pour into prepared pan and spread evenly. Bake 30-35 minutes, until edges are set and a toothpick poked 2 inches from the edge of the pan comes out clean. A digital thermometer placed near the center should read 195-200°F when done.
- Cool completely before cutting, at least 1 hour.
Notes
Storage: Store brownies in an airtight container at room temperature for up to 3–4 days. They’ll stay soft and fudgy. Freeze in an airtight container for up to 2 months. Thaw at room temperature before serving.
Metric/Cups Measurements: Toggle between grams or cups measurements by clicking the buttons above the list of ingredients.
