With a perfect balance of rich chocolate flavor, a delicate crinkly top, and an irresistibly chewy texture, this gluten free brownie recipe will make you forget all about the store-bought mixes.
These are the ideal gluten free brownies: made with lots of cocoa powder, very little gf flour, and have that crinkly top no one can resist. Rich in chocolate flavor, these gf brownies are fudgy, chewy, and come out perfect every single time.
If you love brownies with that crackly top, like the boxed gf brownie mix, this is your new go-to recipe!
What makes this recipe for gluten free brownies special?
There is no shortage of brownie recipes here on the blog. There's even a whole category page dedicated to gluten free brownies, in case you ever feel like going down that particular rabbit hole.
These brownies are the ones I turn to whenever I want to make a “basic batch of brownies.” And that's a compliment, because it means that they're universally loved by all.
They're like the brownie equivalent of a little black dress! Here's why…
- The Texture Is Just Right:
- The crackly top shatters as soon as you bite into the brownies, and gives way to a dense center.
- They're not at all like biting into a bar of fudge. This is a brownie-lover's brownie.
- There are chocolate chips in the brownie and even on top, but only 5 ounces total. Just enough, never to be confused with a gf chocolate chip cookie!
- The Flavor Is Perfect:
- These brownies are rich and chocolatey, but their richness won't overwhelm you.
- The chocolate chips add a bit of extra chocolate flavor, but there's an entire cup of cocoa powder so we don't need much!
I am all about the science of baking. I try to explain why I do just about everything I do in my recipes. I find that it's the perfect way to show you the proper respect, and to increase the chance that you'll follow the recipe exactly as written!
I have made this recipe many ways. I promise that this recipe, with these ingredients prepared in this way makes for rich, chocolatey and chewy brownies with a crackly top.
How to get that crackly top on your gluten free brownies
Follow the method that I've laid out if you want consistently good results from this gf brownie recipe. This method begins with melting the butter with the sugar, to dissolve the sugar granules.
The melted sugar granules combine so much better with the rest of the brownie batter, and rise to the top of the brownies during baking to help create that crinkly meringue top.
The next essential step is to beat the eggs well. Otherwise, the brownies aren't as chewy—and the crackly top is sparse at best.
Tips to making gluten free brownies with that perfect chewy texture
These are not light and cake-like brownies. They are also not super fudgy brownies. They're a bit fudgy, but mostly they're perfectly chewy in that really satisfying way.
Stick to the ingredients list
The chocolate in these brownies comes entirely from cocoa powder (other than the chocolate chips, of course). Using chopped, melted chocolate in the batter makes brownies denser and fudgier.
Adding very little gluten free flour, plus lightening it with some cornstarch if you're using Better Batter (Cup4Cup already has plenty of cornstarch), also helps to create a lovely chewy texture with lightly crisp edges.
So stick to the ingredients and their quantities. If you start mixing things up too much, you'll change the texture, taste, and behavior of your baked brownies.
The best gluten free brownies need really good gf flour
Whatever type of gluten free brownie you're making, you need really good gluten free flour. For this gluten free brownie recipe, I used Better Batter, as I like the consistency and reliability of that flour. If you can get it, that's the one I recommend here.
You could also use Cup4Cup or have a go at making your own gluten free flour blend. Avoid brands that are overly starchy or grainy, or those whose products are inconsistent in texture, taste, and results. There's not much flour in this gluten free brownie recipe, but what there is should be of the best quality.
Choose a light-colored aluminum pan, and line it
Since these gluten free brownies are so deliciously fudgy, you'll need a strategy for getting them cleanly out of the pan. Keep it simple and guarantee an easy turnout by lining your brownie pan with parchment paper or nonstick aluminum foil.
Bake your brownies in a light-colored cast aluminum pan which heats evenly across the whole pan. Avoid using a glass or cast iron pan since they heat slowly and retain heat very well, which can cause the edges have a tendency to burn before the center is set. A cast iron pan is best when you want very crisp edges with an underdone center, like with our gluten free pizookie.
Don't overbake your gluten free brownies
This gluten free brownie recipe is good and delivers beautiful, chocolatey brownie goodness with that delicious crackly top. But it's easy to overbake, because they stay extra fudgy-looking until they cool completely.
Don't leave them in the oven for too long, as overbaking ruins the taste and texture of these glorious gluten free brownies. When you take them out of the oven, the center should be just about set, and they'll firm up more as they cool. Heat your oven and trust the process!
Ingredients and substitutions for these gluten free brownies
This is the sort of recipe that is really not a great candidate for substitutions. Each ingredient was selected specifically to achieve that fudgy-but-chewy texture and the crackly top that we all love when we make a boxed mix.
If you can't have all the ingredients in the recipe and would really like to try substitutes, I will provide as much information below as I can.
How to make gluten free dairy free brownies
There's a lot of butter in this recipe for gluten free brownies. You can still replace it successfully for a dairy-free brownies option, but you'll need to balance moisture, fat, and flavor.
These days, my favorite way to replace butter in bars and cookies is to substitute one for one with vegan butter. My favorite brands are Melt and Miyoko's Kitchen.
If you can't find vegan butter, my next suggestion is to substitute half of the weight of butter called for in the recipe with Earth Balance buttery sticks and the remaining half of the weight with Spectrum nonhydrogenated shortening.
If you do use Earth Balance buttery sticks, omit the additional salt in the recipe, though. That product is super salty already.
If you're dairy-free, be sure you're also using dairy-free semi-sweet chocolate chips.
How to make gluten free egg free brownies
There are only 2 eggs in this recipe, so your favorite egg substitute might work. Unfortunately, you won't get the exact chewy texture, and you won't get the crackly top.
My favorite egg substitute (for effectiveness and ease) is a “chia egg.” For each egg, mix 1 tablespoon ground white chia seeds with 1 tablespoon lukewarm water, and allow it to sit until it gels.
About the corn in these gf brownies
This one is actually quite easy. Just use arrowroot in place of cornstarch.
If you are using Cup4Cup flour blend as your all purpose gluten free flour, just replace the cornstarch with that much more flour, gram for gram.
Frequently asked questions about these brownies
Can I make the brownie batter by hand, without a handheld mixer?
Yes! Although it's best to use a stand mixer or handheld mixer to beat the batter well, you can still achieve a similar result by whisking as vigorously as possible by hand. You'll know that the mixture is beaten enough when it begins to lighten in color.
Do I need to make any changes if I double this recipe?
No! You don't need to change any of the ingredients if you double the recipe. But you should divide the batter, as doubled, and bake it in 2 square pans.
Baking brownies in a rectangular 9-inch x 13-inch baking pan, the bottom center tends to burn before the rest of the batter is cooked through. Place both baking pans in the oven at the same time, and rotate them about halfway through baking.
Can I substitute the gf flour blend in these gf brownies?
In this whole gf brownies recipe, there's only ⅓ cup (47 grams) of all purpose gluten free flour. There are also 2 tablespoons (18 g) cornstarch. Together, that's just less than ½ cup (70 g).
It's not a lot of gf flour. I haven't tried substituting a single gluten free flour, like superfine white rice flour, or even a very simple gluten free baking flour blend like our gum-free gluten free flour blend.
But it might work. I would recommend adding the ⅛ teaspoon xanthan gum, though, if you try one of those suggestions.
Can I use baking powder instead of baking soda?
No. There isn't much baking soda in this recipe, and it's there to help neutralize some acid in the unsweetened cocoa powder. Baking powder is a mixture of baking soda, cream of tartar, and a starch.
How do I store gluten free brownies?
These brownies will stay fresh at room temperature uncovered for hours, wrapped tightly for about 2 days, and in the refrigerator for about a week. For longer storage, wrap tightly in freezer-safe wrap, and freeze.
You can warm up the brownies for a few seconds in the microwave if they've been frozen. Or you can even eat them right out of the freezer.
How do I line the pan for these gf brownies?
Even if I'm using a nonstick baking pan for these brownies, I still line the pan. Lining the pan with parchment paper makes it much easier to lift the baked brownies out of the pan.
I prefer to line the pan with aluminum foil that's either nonstick foil, or sprayed with nonstick cooking oil. Press the foil into the corners and secure it on the edges, so nothing moves during baking.
How can I make these brownies more fudgy?
I don't recommend trying to alter this gluten free brownie recipe to change the texture much. That's what our other gluten free brownie recipes are for:
More of our best gluten free brownies recipes
- Super fudgy gluten free brownies (the fudgiest recipe that still has flour)
- Flourless gluten free brownies (no flour at all; beat that batter well)
- Two-bite gf brownies (like a cross between a brownie and a mini muffin)
- Little Debbie-style gluten free brownies (just like LD's Cosmic Brownies; a dense, but cakier brownie)
- Coconut flour brownies (made with coconut flour—and without too many eggs as many coconut flour recipes call for)
- Gluten Free Brownie Crisps (like a whole pan of just the crispy edges)
- Flourless black bean brownies (black beans instead of flour—but the beans stay a secret)
- Super Fudgy Paleo Brownies (made with almond flour and a touch of coconut flour; naturally grain and dairy free)
- 3 Ingredient Nutella Brownies (Nutella hazelnut spread + almond flour + eggs = magic)
How to make the best gluten free brownies, step by step
Chewy Gluten Free Brownies
Ingredients
- 9 tablespoons (126 g) unsalted butter chopped
- 1 ¼ cups (250 g) granulated sugar
- 2 (100 g (weighed out of shell)) eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (80 g) unsweetened cocoa powder natural or Dutch-processed
- ⅓ cup (47 g) all purpose gluten free flour blend I used Better Batter
- ⅛ teaspoon xanthan gum omit if your blend already contains it
- 2 tablespoons (18 g) cornstarch
- ⅛ teaspoon baking soda
- ¼ teaspoon kosher salt
- 5 ounces semi-sweet chocolate chips
Instructions
- Preheat your oven to 325°F. Line an 8-inch square cast aluminum baking pan with parchment paper or nonstick aluminum foil (or line with regular aluminum foil and spray with nonstick cooking spray). Set the pan aside.
- In a small saucepan, place the butter and sugar, and place over medium heat, whisking occasionally, until melted and simmering. Remove the saucepan from the heat and set it aside to cool until no longer hot to the touch.
- Alternatively, cool the butter and sugar mixture down a bit by placing the bottom of the saucepan in a bowl of cool water. Make sure the butter does not solidify.
- In a large bowl, place the eggs and vanilla, and whisk until well-beaten and combined.
- Add the melted and cooled butter and sugar to the bowl slowly, whisking constantly. Add the cocoa powder and whisk until the cocoa powder has been absorbed.
- Using a handheld mixer, beat until very well-combined.
- Add the flour, xanthan gum, cornstarch, baking soda, and salt, and mix with a silicone spatula or spoon until just combined.
- Add about 4 ounces of the chocolate chips and mix until just evenly distributed throughout the batter. The batter will be thick and sticky.
- Transfer the brownie batter to the prepared pan and, using an offset or silicone spatula, spread into an even layer. It helps to moisten the tool you are using to smooth the top a bit to prevent it from sticking.
- Scatter the remaining chocolate chips evenly over the top of the brownie batter and bang the pan firmly on the countertop to help the chips adhere.
- Place the pan in the center of the preheated oven. Bake just until the brownies are no longer wet in the center, about 28 minutes.
- The center may dome during baking, but the brownies will settle as they cool.
- Remove the brownies from the oven and allow them to cool in the pan at room temperature until the pan is no longer hot to the touch.
- For clean lines when you slice the brownies, place the brownies, still in the pan, in the refrigerator to chill for about an hour before slicing them.
- When you're ready to slice the brownies, remove them from the pan and peel away the foil. Slice the brownies into 9 or 12 equal rectangles or squares.
- Serve the brownies immediately, or wrap tightly and freeze for longer storage. These freeze incredibly well.
Notes
Chewy Gluten Free Brownies
Ingredients
- 9 tablespoons (126 g) unsalted butter chopped
- 1 ¼ cups (250 g) granulated sugar
- 2 (100 g (weighed out of shell)) eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (80 g) unsweetened cocoa powder natural or Dutch-processed
- ⅓ cup (47 g) all purpose gluten free flour blend I used Better Batter
- ⅛ teaspoon xanthan gum omit if your blend already contains it
- 2 tablespoons (18 g) cornstarch
- ⅛ teaspoon baking soda
- ¼ teaspoon kosher salt
- 5 ounces semi-sweet chocolate chips
Instructions
- Preheat your oven to 325°F. Line an 8-inch square cast aluminum baking pan with parchment paper or nonstick aluminum foil (or line with regular aluminum foil and spray with nonstick cooking spray). Set the pan aside.
- In a small saucepan, place the butter and sugar, and place over medium heat, whisking occasionally, until melted and simmering. Remove the saucepan from the heat and set it aside to cool until no longer hot to the touch.
- Alternatively, cool the butter and sugar mixture down a bit by placing the bottom of the saucepan in a bowl of cool water. Make sure the butter does not solidify.
- In a large bowl, place the eggs and vanilla, and whisk until well-beaten and combined.
- Add the melted and cooled butter and sugar to the bowl slowly, whisking constantly. Add the cocoa powder and whisk until the cocoa powder has been absorbed.
- Using a handheld mixer, beat until very well-combined.
- Add the flour, xanthan gum, cornstarch, baking soda, and salt, and mix with a silicone spatula or spoon until just combined.
- Add about 4 ounces of the chocolate chips and mix until just evenly distributed throughout the batter. The batter will be thick and sticky.
- Transfer the brownie batter to the prepared pan and, using an offset or silicone spatula, spread into an even layer. It helps to moisten the tool you are using to smooth the top a bit to prevent it from sticking.
- Scatter the remaining chocolate chips evenly over the top of the brownie batter and bang the pan firmly on the countertop to help the chips adhere.
- Place the pan in the center of the preheated oven. Bake just until the brownies are no longer wet in the center, about 28 minutes.
- The center may dome during baking, but the brownies will settle as they cool.
- Remove the brownies from the oven and allow them to cool in the pan at room temperature until the pan is no longer hot to the touch.
- For clean lines when you slice the brownies, place the brownies, still in the pan, in the refrigerator to chill for about an hour before slicing them.
- When you're ready to slice the brownies, remove them from the pan and peel away the foil. Slice the brownies into 9 or 12 equal rectangles or squares.
- Serve the brownies immediately, or wrap tightly and freeze for longer storage. These freeze incredibly well.
Julie Shannon says
Thank you Nicole, l had a feeling that would be the case. I will stick to your recipe.
With appreciation
Julie
Julie Shannon says
Hello Nicole, thank you – for ALL that you give. Can l use xylitol as a sugar substitute, or another unrefined sugar here?
Thank you
Julie
Australia
Nicole Hunn says
Hi, Julie, I’m afraid I don’t recommend using a sugar alternative here, since it’s quite drying and the sugar is such a major component of the brownies. Unrefined sugars are a different thing altogether, and they’re really just sugar, too. You might try using coconut palm sugar, but definitely be sure to melt it completely first. It is also flavorful, and will compete with the chocolate flavor.
Bob hunu says
The best brownies ever
Kayla says
Hello there!
If I am using earth balance butter sticks is it absolutely necessary to use shortening??
Nicole Hunn says
If you’re replacing the butter in this recipe, you’re changing the chemistry so your results with already be different. The only way I can recommend coming as close as possible to recreating the texture without dairy is to use vegan butter. In the absence of that, half Earth Balance and half shortening will come as close as possible to vegan butter, my best recommendation for replacing butter. The further you get from butter, the more your results will vary. Only you can decide how important the best results are to you. It will still taste great if you use all Earth Balance but the texture will vary—by how much you’ll have to find out!
Schmax says
I have made these twice and I’m making them a third time today. I absolutely love the flavor and chew of these brownies. We’re not gluten free but after having some good gluten free brownies at a friend’s house, I decided to make some of my own. I think these are better than the friend’s! Even my chef friend loved them.
Nicole Hunn says
That’s really great to hear, Schmax! Thank you for letting me know. :)
Lisa :) says
I was super pleased with this recipe. Thanks so much! I actually made a regular batch and sugar free batch. For those that use other GF blends, I used GFJules. It is pricey, but I found it works the best in cakes, which is typically what I am making. I buy it in bulk to save money. I did substitute more GF flour for the cornstarch as I think GFJules uses more cornstarch than most. I also added a bit more vanilla. I was a bit concerned about the amount of cocoa powder, but I have had a lot of success with recipes from here before. This recipe is a keeper.
For the regular batch, the top was beautiful. I did not use chips on the top as I put caramel bits in there since I made them for my son’s bday, and that is his favorite. My son and daughter absolutely loved them.
For the sugar free one, for those interested, I used a monkfruit allulose blend (skinny monk). I did not get the nice crackly top, but I am pretty sure I didn’t let the butter cool enough. Or maybe I won’t get that with sugar free. I used dark chocolate chips in this one (sugar free). These were really delicious. My gramma loved them as well. I went back for seconds immediately.
:) <3
Nicole Hunn says
I’m very glad that you enjoyed the recipe, Lisa, but please understand that GF Jules will not work in most of my recipes. This recipe has very little all purpose gluten free flour in it at all, so the flour blend you choose matters less than it does in other recipes. It is extremely “strong” due to the fact that the very first, most plentiful ingredient, is modified tapioca starch.
Marsha says
Nicole, Is this the same recipe as in your book “Gluten Free on a Shoestring”? I forgot to pack it when we left for winter. I made what seems to be the same brownies for our family at Christmas – everyone loved them!! But I don’t remember melting the sugar in the butter and it called for parchment paper to line the pan, but they looked just like your pictures when I made them. Crackly top was great. Please, let me clarify, that you used a blend that includes zanthan gum, so you did not add 1/8 teaspoon, and if I use a blend without, I only use 1/8 teaspoon zanthan gum? It seemed like the recipe from the book used more for a blend without, but I could be wrong :) Thank you for your work to develop great recipes for those who need gluten free.
Nicole Hunn says
No, Marsha, this is not in any of my books. And, as indicated in the recipe, if your blend already contains xanthan gum (like Better Batter does, for example), you don’t add more.
Meredith says
This is probably the 5th GF brownie recipe I have tried. None of them have turned out well. No crackly top. Not a great texture either. I’m sorry, I wanted this to work. For others out there struggling w GF brownies, I would suggest WFM or Trader Joes box mix. They are both pretty good. I used to do Pamelas too but that can be harder to find.
Nicole Hunn says
Meredith, if you’re not having success with any of the recipes you’re using, I suggest that there’s something wrong with your ingredients or your technique. My guess is that you’re not measuring your ingredients by weight, and you’re not using a proper gluten free flour blend. When bakers only have success with boxed mixes, it’s usually a matter of measuring ingredients properly—and sourcing them right. I’d look at those, or just stick to so-so box mixes, but be fair to recipe developers like me who can’t control the choices you make in the kitchen, but can only make requests and suggestions!
Lin Anderson says
Best brownies ever! First time I made them I tried to simmer the butter/sugar mixture until smooth, never happened and the sugar crystalized. I made the recipe anyhow and while the taste was great, the brownie had an unexpected (an not every bite) crunch. I tried again and melted the butter with sugar mixed in. I took it off the heat after a minute more. The sugar was not smooth, still a bit grainy. That was perfect. My brownies turned out amazing! Thanks for all the wonderful recipes. We are split in my house with 1/2 of us gluten free and half not, so since I do the baking we eat 95% gluten free. Best part is when my husband has to ask if its gluten free or not!
Nicole Hunn says
Yes, it does sound like you overcooked the sugar the first time, Lin. You just simmer until melted, but it won’t be completely smooth like when you’re cooking a sugar syrup. I tend to overthink things, too, but now you know that the recipe is correct as written, precisely. I try my best to be as precise as possible, but human nature is what it is! So glad you tried again, and fell in love. :)
Des Eisaman says
Absolutely the BEST. Even the relatives that hate it when I bake Gluten Free said they were AMAZING!
Nicole Hunn says
Winning hearts and minds, one recipe at a time, Des! :)
Shelley says
I LOVE these brownies! I make them all the time. Definitely my go-to brownie recipe. My husband feels all brownies should have icing on them. I love that not only do these brownies not need icing, but they are actually better without it! Hubby agrees!
Nicole Hunn says
I have such mixed feelings about icing on brownies, Shelley! I’m glad he is willing to leave these bare, though, since the crinkly top… You gotta let it shine! So glad you both love them. :)
Jenny says
I am making the gluten free Crescent Rolls. According to the blog, you let the dough sit in the fridge for at least 2 hours. In the book it says at least 12 hours. Which is it? I don’t want to mess these up!
Nicole Hunn says
It doesn’t matter that much, Jenny. It’s not for flavor development; instead, it’s to allow the wet ingredients to absorbed by the flour and to chill the dough, which makes it easier to work with.
Matthew says
Did this recipe get edited? I see the publish date changed. The flour is only listed volumetrically, and not by weight. I’m assuming that’s a mistake.
Nicole Hunn says
Hi, Matthew, thanks for pointing that out! Yes, the post was republished, and the recipe card indicates what was changed. The recipe itself didn’t change, but the formatting did, and I mistakenly omitted the weight measurement for the flour blend. It’s fixed now!
Matthew says
Awesome. You’re the best!
Janet Lace says
Making today, can I add nuts in addition to the choc chips?
Nicole Hunn says
You sure can, Janet! Just replace some chips with nuts. I wouldn’t add more in total.
Shinta Sulis says
Hi, I’m from Indonesia. Glad to stumble upon your website :) I really want to make this. However, could I substitute coconut sugar for white sugar? Thank you so much for your kindness :)
Nicole Hunn says
Hi, Shinta, I’m afraid that coconut sugar does not behave like refined granulated sugar, no. I’d recommend you use one of the other brownie recipes I refer to here, like the coconut flour brownies or the super fudgy Paleo brownies.
Josephine says
Hi again – it wouldn’t let me reply for some reason, but thanks for your extremely quick response! They had 40mins in the end and have turned out pretty well. Well, the kids aren’t complaining any way! I did use Doves farm, self raising, and omitted the baking powder and xantham gum as both are included in the mix. One query I had was the amount of cornstarch as two tablespoons is more than 18g…but I used the smaller amount (18g). They’re (too!) yummy regardless :)
Nicole Hunn says
Glad they turned out. Two tablespoons of cornstarch by my measurement is, indeed, 18 grams. Volume measurements are notoriously unreliable and very variable, especially between countries. Ignore them and use the weight, always!
Josephine says
Hi, I’m baking these at the moment but the skewer is still coated when I stick it in the middle after 35mins of cooking…. I’m UK so it’s 160 degrees fan oven. I’ll have to get them out in a minute as I need to do the school run! Is it like other brownie recipes where it solidifies somewhat while cooling?
Nicole Hunn says
Hi, Josephine, if the brownies are still not baked by 35 minutes, I’m afraid I don’t know where you deviated from the recipe as written but as you can see in the photos, these are not gooey brownies. They set and are very stable. If you made ingredient substitutions (perhaps the flour blend, as you’re in the UK and maybe you used Dove’s?), I’d always look there first.
Pamela Kitchen says
Hi Nicole. I am in the process of making the chewy chocolate brownies. Is the 1/3 cup flour really right?
Nicole Hunn says
Pamela, the recipe is correct as written, yes, and you can see all the comments of readers who have made these their new favorite recipe! Brownies generally don’t have a lot of flour.
GF Mum says
Definitely the best gf brownies we’ve ever had!
Nicole Hunn says
That’s awesome!!
Julie says
Perfect! Chewy but also melt-in-your-mouth. This the the first recipe I’ve made of yours. What was I waiting for! Easy and de-lush and I had all the ingredients in hand. Thank you
Nicole Hunn says
So glad you loved them, Julie! I hope you’ll stick around. :)
Rae says
What is a good replacement for xanthun gum? It is derived from corn and I cannot have it. Thanks
Nicole Hunn says
Hi, Rae, if you’re able to purchase Better Batter, their xanthan gum is not derived from corn. I’d go with that. There are also other xanthan gums available on the market that aren’t derived from corn (or wheat), either. Otherwise, you can try using guar gum 1:1, but xanthan gum is much better in heated applications (and guar gum in cold applications), so I can’t promise everything will turn out.
Wendy Tancon says
These Brownies are amazing.
Every one in the family , even those not g f loved them. Now I’m I’ve started something. Thanks again.
Wendy !?
Nicole Hunn says
Haha it sounds like you’ve started something amazing, Wendy!
Diane says
Just made these yesterday for dinner party last night and everyone loved them, even though most of the others are not gluten free. These are great and I’ll be making them from now on.
Thanks for your persistence at coming up with wonderful and delicious GF recipes!
Diane
Nicole Hunn says
That’s so great to hear, Diane. That’s the trick, right, to fool the gluten-eaters. :)
Sophia says
What fortuitous timing for this recipe to come out yesterday, as I was in need of chocolate *something* for dessert and didn’t have a large window of time to be in the kitchen. The only change I made to the recipe was 1/2 coconut sugar with white (I love the caramelly flavor), making sure to measure my ingredients on a scale so the quantities were correct. Seeing the gorgeous shiny top was particularly satisfying as not a lot of GF brownies come out that way. Thank you so much for sharing this and helping make the end to our evening meal special.
Nicole Hunn says
Thanks for letting us know that your substitution turned out well, Sophia. I’m so glad these were the quick and easy chocolate fix you needed!
Angela says
Delicious brownie – turned out exactly as the recipe said. Thank you Nicola. This will be my go- to brownie recipe.
Nicole Hunn says
So glad, Angela!
Tara says
Hi Nicole!
Do you think it will turn out as awesome if I leave the chocolate chips out?
Thanks in advance, Tara
Nicole Hunn says
Hi, Tara, I’m not so sure you’ll get a proper/very noticeable crackly top without the chips, but you can certainly replace the chips with something else, like chopped nuts. Or another type of chips? You’ll need something, though.