Desserts Dessert Gluten-Free Chocolate All-Butter Baked

Gluten Free Brownies

Name: Gluten Free Brownies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 10 tbsp unsalted butter; 6 oz semisweet chocolate, chopped; 0.75 cup granulated sugar; 0.25 cup light brown sugar, packed; 2 large large eggs; 2 tsp vanilla extract; 0.75 cup gluten-free 1:1 all-purpose flour blend (with xanthan); 0.25 cup unsweetened cocoa powder; 0.5 tsp kosher salt; 0.5 cup semisweet chocolate chips (optional)

Rich, fudgy gluten-free brownies made with all butter and a blend of semisweet chocolate and cocoa for deep chocolate flavor. These brownies are dense, glossy-topped and reliably fudgy — perfect for celebrations or a cozy dessert when you want an indulgent, gluten-free treat.

0.0(0 reviews)

Prep: 20m · Cook: 25m · Total45 mins

DifficultyMedium

Serves8

AuthorJake

Ingredient Spotlight

gluten-free 1:1 all-purpose flour blend (with xanthan)

A pre-mixed combination of gluten-free flours and starches (often rice flour, tapioca/cassava or potato starch, sometimes sorghum or millet) formulated to replace wheat flour cup-for-cup; xanthan gum is included to mimic gluten’s binding and elasticity. It has a neutral flavor and little aroma—its main role is texture rather than taste. Find it in most supermarkets, natural-food stores, or online (brands like Bob’s Red Mill, King Arthur, Cup4Cup); if you don’t need a gluten-free result you can substitute regular all-purpose flour, or make a DIY blend (e.g., rice flour + tapioca starch + ½–1 tsp xanthan gum per cup) as a close alternative.

Jake's note

"This recipe uses an all-butter base and a 1:1 gluten-free flour blend for familiar brownie texture with a shiny, crackly top. It shines at casual gatherings and still feels special enough for weekend baking — expect fudgy, chocolate-forward slices every time."

Gluten Free Brownies

These gluten-free brownies are built for anyone who wants the dense, glossy-topped, fudgy experience of a classic brownie without the wheat. They rely on a simple but deliberate approach: melted semisweet chocolate folded with butter and sugar, a modest amount of eggs to bind and create that signature sheen, and both cocoa powder and a small measure of gluten-free all-purpose blend (with xanthan) to hold everything together. The result is a compact, almost brownie-bar style square with a crackly surface and a tender, intensely chocolate interior — not cakey, not cakey-adjacent, but satisfyingly rich.

What makes this version work is balance. Using real chopped chocolate in addition to cocoa deepens the chocolate flavor and contributes to the glossy crust, while restrained flour and gentle folding preserve fudginess. Letting the slab cool completely (or chilling briefly) is essential — it finishes the set, makes slicing neat, and concentrates flavor. These brownies are an everyday indulgence and also scale up for parties: add a sprinkle of flaky salt, fold in toasted nuts, or warm a piece and top it with vanilla ice cream for an instant showstopper.

Plan your timing

Enter your target meal time:

6:10 pm–6:19 pm→Melt butter and chocolate

6:19 pm–6:28 pm→Whisk sugars, eggs and vanilla into chocolate

6:28 pm–6:37 pm→Fold in dry ingredients

6:37 pm–6:46 pm→Add chips and bake

6:46 pm–6:55 pm→Cool, set and slice

Ingredients

Yield

Instructions

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

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

0.75 cupgranulated sugar
0.25 cuplight brown sugar, packed
2 largelarge eggs
2 tspvanilla extract

Whisk sugars, eggs and vanilla into chocolate

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

0.75 cupgluten-free 1:1 all-purpose flour blend (with xanthan)
0.25 cupunsweetened cocoa powder
0.5 tspkosher salt

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

0.5 cupsemisweet chocolate chips (optional)

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.

Tips from the kitchen

Melt Chocolate Gently

Use a double boiler or 20–30 second microwave bursts, stirring between intervals; if the chocolate overheats or seizes, stir in a teaspoon of butter or neutral oil to rescue it.

Use Room-Temperature Eggs

Warm eggs blend more easily into the warm chocolate, helping the batter emulsify and form the shiny top without scrambling.

Fold, Don’t Whisk

Gently fold the dry ingredients until just combined — overmixing develops structure and incorporates air, which makes brownies cakier instead of fudgy.

Test for Moist Crumbs

Insert a toothpick near the center; it should come out with a few moist crumbs, not wet batter — that slight underbake is what keeps the interior fudgy after cooling.

Line With Parchment Overhang

Leave a two-inch overhang on opposite sides so you can lift the whole slab from the pan cleanly for easy, even slicing.

Variations & substitutions

Brown Butter Depth

Brown the butter first to add nutty, toasty complexity; let it cool slightly before combining with the chopped chocolate to prevent seizing.

Dairy-Free Option

Swap unsalted butter 1:1 with refined coconut oil and use dairy-free semisweet chocolate; texture will be slightly different but still fudgy.

Espresso-Boosted Chocolate

Stir 1 teaspoon instant espresso powder into the dry ingredients to deepen the chocolate flavor without making the brownies taste like coffee.

Nutty or Swirled

Fold in 1/2 cup toasted chopped walnuts or pecans for crunch, or swirl 1/3 cup creamy peanut butter over the top before baking for a marbled finish.

Storage & make-ahead

Store cooled brownies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days to maintain a fudgy texture. For longer storage, freeze tightly wrapped individual squares for up to 3 months and thaw at room temperature before serving. To refresh chilled brownies, warm a piece for 8–12 seconds in the microwave or 6–8 minutes in a 300°F oven to restore softness.

What to serve with it

Serve warm with a scoop of vanilla ice cream and a drizzle of hot fudge or salted caramel for contrast, or keep it simple with a dusting of cocoa or flaky sea salt. These brownies pair beautifully with an espresso, a robust cup of coffee, or a glass of cold milk to balance the richness.

Frequently asked questions

Can I use a different pan size?

Yes — a 9x9 pan will yield thinner brownies and will bake faster (start checking around 18 minutes), while doubling and using a 9x13 requires a longer bake (roughly 28–35 minutes); adjust time and watch for moist crumbs at the center.

My brownies turned out cakey; what went wrong?

Cakey brownies usually come from overmixing, overbaking, or too much flour. Fold gently to avoid incorporating air, and remove the pan when a toothpick still comes out with moist crumbs.

What if my gluten-free blend has no xanthan gum?

If your blend lacks xanthan, add about 1/8–1/4 teaspoon xanthan for this quantity to improve structure, or choose a blend formulated for 1:1 substitution that already contains it.

How do I get clean, neat slices?

Let the brownies cool completely, or chill them for 20–30 minutes, then run a sharp knife under hot water, dry it, and slice — wiping the blade between cuts gives the cleanest edges.

My chocolate seized while melting — can I save it?

If the chocolate becomes grainy from moisture, gently stir in a teaspoon or two of warm butter or neutral oil and keep stirring off the heat until it smooths out.

Can I add mix-ins like nuts or chips?

Yes — fold up to 1/2 cup of chocolate chips, chopped nuts, or dried fruit into the batter; reserve a few chips to sprinkle on top so the surface looks attractive after baking.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

8 servings

Step 1: Melt butter and chocolate

unsalted butter10 tbsp
semisweet chocolate, chopped6 oz

Step 2: Whisk sugars, eggs and vanilla into chocolate

granulated sugar0.75 cup
light brown sugar, packed0.25 cup
large eggs2 large
vanilla extract2 tsp

Step 3: Fold in dry ingredients

gluten-free 1:1 all-purpose flour blend (with xanthan)0.75 cup
unsweetened cocoa powder0.25 cup
kosher salt0.5 tsp

Step 4: Add chips and bake

semisweet chocolate chips (optional)0.5 cup

Nutrition Facts

Per serving: 1 brownie (60g)

Calories267

Total Fat15.8g

Saturated Fat9.4g

Trans Fat0g

Polyunsaturated Fat1.8g

Monounsaturated Fat0.7g

Total Carbohydrates32.4g

Dietary Fiber1.7g

Total Sugars13.7g

Protein2.7g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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