Are you an edge piece person or a middle piece person? I’m a whatever piece person, as long as the brownies taste good! And these brownies are incredibly fudgy, chocolate-y, and DELICIOUS.
Why should you make these brownies?? Because…
- They don’t require any gluten-free flour blends
- You can’t tell they’re gluten-free
- They’re super fudgy
- They’re packed with chocolate flavor
- They’re better than boxed
- And a LOT of effort went into this recipe
I wanted to make THE best gluten-free brownies, and about 10 eggs, too much chocolate, lots of brown sugar, all my espresso powder, and plenty of butter later… I think I finally succeeded. These are probably my favorite brownies ever (gluten-free or not)! All the failed recipes and wasted ingredients are 100% worth it, because now you can have perfect gluten-free brownies without any fuss. I hope you will try this recipe and truly enjoy every bite!
This post contains affiliate links to some of my very favorite ingredients. This way it is easy for you to find the ingredients I used at the best price I’ve found. If you click on any of them and purchase from Amazon, I will receive a very small percentage of the sale, to support what I do here. Thank you!
The espresso powder I use for baking is linked here.
Link to my favorite gluten-free flour blend is here.
Link to my favorite organic, flavorless coconut oil is here.
9×9 inch square baking pan is linked here.
Gluten and Nut Free Fudgy Brownies (dairy-free option)
Ingredients
- 90 grams (½ cup) semisweet chocolate chips dairy-free if needed
- 90 grams (½ cup) dark chocolate chips (or more semisweet) dairy-free if needed
- 170 grams (¾ cup) unsalted regular/vegan butter or coconut oil
- 3 large eggs
- 169 grams (¾ cup) dark brown sugar firmly packed
- ¾ tsp salt
- 35 grams (¼ cup plus 2 tbsps) cocoa powder
- ¾ tsp espresso powder optional but recommended
- ½ tsp baking powder
- 51 grams (¼ cup plus 2 tbsps) gluten-free 1:1 baking flour my favorite is linked above
- 2 tsps vanilla extract
- More chocolate chips to fold into the batter optional
Instructions
- Lightly grease a square 8×8 or 9×9 inch baking pan with oil or butter. Line with parchment paper. Preheat the oven to 350 degrees F (177 C).
- In a glass bowl, heat the butter in the microwave for 25 seconds until softened/partially melted. Add the chocolate and heat in the microwave for 20 seconds. Give it a good stir. If there are still chocolate chunks, microwave for 15 seconds then stir and repeat as necessary until a silky melted mixture forms (do not over-microwave, it will burn the chocolate and create a nasty paste).
- In a separate bowl, whisk the eggs and brown sugar together quite vigorously for 1-2 minutes until frothy (you can also use an electric hand mixer and mix until bubbly and slightly lightened in color). Add the melted chocolate mixture and mix until combined. Sift in the salt, cocoa powder, espresso powder, baking powder, and GF flour and whisk until mostly combined. Add the vanilla and whisk until everything is well incorporated. If you would like to, fold your desired amount of additional chocolate chips into the batter.
- Pour the batter into the prepared pan and bake for about 20 minutes for the best fudgy texture. Remove from the oven and let it cool until just warm before serving. Serving directly out of the oven would be a molten mess, but I personally don't mind as long as there are plates and spoons nearby! Allowing the brownies to cool will give them more structure. Enjoy!
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