Gluten Free Brownie Recipe

4.98 from 213 votes

Rich, chewy, and packed with deep chocolate flavor, these gluten free brownies have that classic crinkly top—without a box mix in sight.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: baking soda, butter, chocolate chips, cocoa powder, gluten free brownies, gluten free flour, white sugar

Servings: brownies

Preheat your oven to 325°F. Line an 8-inch square light-colored metal pan with parchment or nonstick foil. Set aside.
In a small saucepan, melt the butter and sugar over medium heat, stirring occasionally, until the mixture begins to bubble. Remove from the heat and let cool slightly.
In a large bowl, whisk the eggs and vanilla until well combined. Slowly drizzle in the warm butter-sugar mixture, whisking constantly.
Whisk in the cocoa powder until smooth.
Switch to a spatula and stir in the flour blend, xanthan gum (if using), cornstarch, baking soda, and salt.
Fold in about 4 oz of the chocolate chips. The batter will be thick and sticky.
Spread the batter evenly in the prepared pan and smooth the top. Sprinkle the remaining chocolate chips over the top.
Bake for about 30 minutes, or until the center no longer looks wet.
Cool the brownies in the pan at room temperature. For clean slices, chill the pan in the refrigerator for at least 1 hour.
Lift out the brownies, slice into 9 squares, and serve—or wrap and freeze for later.

Flour blend.

There's only 1/3 cup of all purpose gluten free flour in these brownies, and almost any brand you like will work as long as the rice flour is not gritty. My favorites are Better Batter's original blend gluten free flour and Nicole's Best multipurpose blend, and Bob's Red Mill 1-to-1 Gluten Free Baking Flour should also work since they have recently improved the blend and it's (usually) not gritty any more. King Arthur Flour Measure for Measure should even work.

To make your own blend using one of my “mock” recipes, please see the all purpose gluten free flour blends page.