The richest fudgy gluten free brownies recipe made simply with a very basic rice flour blend, cocoa powder, and melted dark chocolate. A chocolate lover’s dream!
These are seriously fudgy gluten free brownies. They’re not cakey at all, and they’re so packed with chocolate taste and smell that there’s no way you could keep them a secret.
Let’s put it this way—I had them under a dome on a cake plate, each individually wrapped, and you could smell them in the next room when I lifted the dome. Now that’s chocolatey.
At its most basic level, sweet homemade baked goods for home cooks fall into just a few categories: cookies (mostly chocolate chip cookies), cake (vanilla cake, chocolate cake), and brownies. These are the brownies I recommend if you’re looking for that one solid recipe. It’s the kind that you’ll bring to every holiday, every potluck, and basically every other Sunday.
When I think of brownies in general, I think of these—the slab-type brownies that have some weight to them. They’re heavy on chocolate, and they’re perfect for chopping up into squares and sneaking into a lunchbox. Or sprinkling on top of your favorite vanilla ice cream.
You bite into these brownies and your teeth leave tracks. They’re not actually fudge, though. Just as fudgy as a brownie can get, and still be a brownie.
The batter is thick, and the brownies aren’t the kind to rise a whole bunch and then sink. They rise slowly and evenly, and they stay that way. Be sure not to overbake them, or the bottom may burn and the top of the brownies may begin to pull away from the center.
Let’s face it, though. As long as you don’t burn them to a crisp, they’ll still taste pretty darn good! And if you’re looking for tons more gluten free brownies recipes, I’ve got you covered from every angle.
Ingredients and Substitutions
Luckily, these are quite easy to make dairy free. And I’ve even tried it! Replace the butter with an equal amount by weight of Earth Balance Buttery Sticks, the cream with nondairy milk (not non-fat!), and just be sure that the chocolate you use is dairy free. Eliminate the salt, too, since Earth Balance is pretty salty already.
Eggs are always a tricky spot. You can try using two “chia eggs,” but you’ll have to experiment as I haven’t tried that in this recipe. A chia egg is 1 tablespoon ground chia seeds mixed with 1 tablespoon lukewarm water and allowed to gel.
You might be able to replace the sugars with coconut palm sugar, but I honestly don’t know. I’d probably grind it up a bit, since it is quite coarsely ground and it doesn’t seem to melt in the oven as readily as refined sugar.
You cannot replace the granulated sugars with liquid sugars like honey and maple syrup. If you’re looking for a sugar-free version, try replacing the granulated sugar with Swerve granulated sugar substitute and brown sugar with its Swerve counterpart. They usually work quite well.
If you don’t have Dutch-processed cocoa powder, you can use natural unsweetened cocoa powder, but add 1/8 teaspoon baking soda to neutralize the acid in the natural kind. The brownies won’t be quite as rich.
Gluten Free Flour Blend
This recipe calls for 3/4 cup of my basic gum-free gluten free flour blend, which is a simple mixture of superfine white rice flour, potato starch and tapioca starch/flour. Using a blend that contains xanthan or guar gum, like our mock Better Batter, makes for much tougher, less tender, brownies.
You can use another gum-free blend if you like, but if your rice flour is gritty, your brownies will be gritty. That’s just the way it goes! (You could always make your own superfine white rice flour.)
Super Fudgy Gluten Free Brownies
3 ounces bittersweet or unsweetened chocolate, chopped
9 tablespoons (126 g) unsalted butter, chopped
3/4 cup (105 g) basic gum-free gluten-free flour blend
3/4 cup (60 g) Dutch-processed cocoa powder (if you use natural cocoa powder instead, add 1/8 teaspoon baking soda to the recipe)
1/4 teaspoon kosher salt
1/2 cup (100 g) granulated sugar
3/4 cup (164 g) packed light brown sugar
2 eggs (1o0 g, weighed out of shell) at room temperature, beaten
1 tablespoon pure vanilla extract
2 tablespoons (2 fluid ounce) heavy cream, at room temperature
Preheat your oven to 350°F. Grease an 8-inch by 8-inch baking pan, line it with parchment paper that overhangs all 4 sides of the pan, and set it aside.
In a small, heat-safe bowl, place the chopped chocolate and butter, and place over a pan of simmering (not boiling) water. Stir occasionally until melted and smooth. Remove the bowl and set it aside to cool briefly. Alternatively, melt the chocolate and butter in the microwave in 30-second bursts on 80% power.
In a large bowl, place the flour blend, cocoa powder, salt, and granulated sugar, and whisk to combine well. Add the brown sugar, and whisk again to combine, breaking up any lumps. Add the eggs and vanilla, then the melted chocolate and butter mixture, and the heavy cream, and mix to combine. The batter should be thick but smooth. Scrape the batter into the prepared pan and spread into an even layer with a wet spatula.
Place the pan in the center of the preheated oven and bake just until firm to the touch and a toothpick inserted in the center comes out mostly clean (about 24 minutes). Allow to cool completely in the pan before lifting by the overhung parchment paper onto a cutting board. Slice into 9 or 16 squares.
Originally published on the blog in 2013. Video and most photos new, recipe unchanged (except for size of pan and baking time slightly), text mostly new.