Gluten Free Brownies

How to Make Gluten Free Brownies

1. 1

   Step 1: Melt butter and chocolate

   Preheat the oven to 350°F (175°C). Line an 8x8-inch square pan with parchment, leaving an overhang for easy removal. In a heatproof bowl set over simmering water or in 20–30 second bursts in the microwave, gently melt the butter and chopped semisweet chocolate together, stirring until smooth and glossy; remove from heat and let cool slightly.

   For this step

   • 10 tbspunsalted butter
   • 6 ozsemisweet chocolate, chopped
   
2. 2

   Step 2: Whisk sugars, eggs and vanilla into chocolate

   Whisk the granulated and brown sugars into the warm chocolate-butter mixture until combined. Add the eggs one at a time, whisking vigorously after each until fully incorporated and the batter is slightly thickened. Stir in the vanilla and continue until the batter is smooth and shiny.

   For this step

   • 3/4 cupgranulated sugar
   • 1/4 cuplight brown sugar, packed
   • 2 largelarge eggs
   • 2 tspvanilla extract
   
3. 3

   Step 3: Fold in dry ingredients

   Sift or whisk together the gluten-free flour blend, cocoa powder and kosher salt to remove lumps. Gently fold the dry mixture into the wet batter just until no streaks of flour remain — overmixing will reduce fudginess. The batter should be thick and glossy.

   For this step

   • 3/4 cupgluten-free 1:1 all-purpose flour blend (with xanthan)
   • 1/4 cupunsweetened cocoa powder
   • 1/2 tspkosher salt
   
4. 4

   Step 4: Add chips and bake

   Fold in the optional chocolate chips if using, reserving a few for sprinkling on top. Spread the batter evenly into the prepared pan and smooth the top. Bake for 22–26 minutes, or until the edges are set and a thin crust has formed on top; a toothpick inserted in the center should come out with a few moist crumbs but not wet batter.

   For this step

   • 1/2 cupsemisweet chocolate chips (optional)
   
5. 5

   Step 5: Cool, set and slice

   Allow the brownies to cool completely in the pan on a wire rack so they set and become fudgy. Use the parchment overhang to lift the slab from the pan, transfer to a cutting board, and slice into 8 equal squares. Store airtight at room temperature for 2 days or refrigerate for up to 5 days.
   

1. Preheat the oven to 350°F (175°C). Line an 8x8-inch square pan with parchment, leaving an overhang for easy removal. In a heatproof bowl set over simmering water or in 20–30 second bursts in the microwave, gently melt the butter and chopped semisweet chocolate together, stirring until smooth and glossy; remove from heat and let cool slightly.
2. Whisk the granulated and brown sugars into the warm chocolate-butter mixture until combined. Add the eggs one at a time, whisking vigorously after each until fully incorporated and the batter is slightly thickened. Stir in the vanilla and continue until the batter is smooth and shiny.
3. Sift or whisk together the gluten-free flour blend, cocoa powder and kosher salt to remove lumps. Gently fold the dry mixture into the wet batter just until no streaks of flour remain — overmixing will reduce fudginess. The batter should be thick and glossy.
4. Fold in the optional chocolate chips if using, reserving a few for sprinkling on top. Spread the batter evenly into the prepared pan and smooth the top. Bake for 22–26 minutes, or until the edges are set and a thin crust has formed on top; a toothpick inserted in the center should come out with a few moist crumbs but not wet batter.
5. Allow the brownies to cool completely in the pan on a wire rack so they set and become fudgy. Use the parchment overhang to lift the slab from the pan, transfer to a cutting board, and slice into 8 equal squares. Store airtight at room temperature for 2 days or refrigerate for up to 5 days.