Introduction

These quick gluten-free brownies are rich, fudgy, and easy to make with common ingredients. Perfect for a sweet treat whether you’re gluten-free or just craving chocolate, they deliver deep cocoa flavor and a satisfying texture in every bite.

The image shows a close-up of several rich chocolate brownies cut into square pieces and placed on a white marbled surface. Each brownie has two distinct layers: a dense, moist, and fudgy dark brown base with visible melted chocolate chunks inside, and a thin, cracked, and shiny lighter brown top layer with scattered chocolate chips embedded on the surface. The brownies have rough, slightly crumbly edges and a soft, gooey texture inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

9 tablespoons chopped unsalted butter
1 1/4 cups white sugar
2 eggs (room temperature)
1 teaspoon vanilla essence
1 cup unsweetened cocoa powder (natural or dutch-processed)
1/3 cup all-purpose gluten-free flour mix (such as Better Batter or similar blends)
1/8 teaspoon xanthan gum (omit if your flour mix includes it)
2 tablespoons cornstarch (or substitute with more gluten-free flour mix)
1/8 teaspoon baking soda
1/4 teaspoon kosher salt
5 ounces semi-sweet chocolate chips

Instructions

Step 1: Preheat your oven to 325°F. Line an 8-inch square cast aluminum baking pan with parchment paper or nonstick aluminum foil. If using regular foil, spray it with nonstick cooking spray. Set the pan aside.
Step 2: In a small saucepan, melt the butter and sugar over medium heat, whisking occasionally until the mixture simmers. Remove from heat and let cool until no longer hot to the touch. To cool faster, place the saucepan bottom in a bowl of cool water, ensuring the butter doesn’t solidify.
Step 3: In a large bowl, whisk the eggs and vanilla until well combined. Slowly add the cooled butter and sugar mixture while whisking constantly. Add the cocoa powder and whisk until fully absorbed. Use a handheld mixer to beat until very well combined.
Step 4: Add the gluten-free flour blend, xanthan gum, cornstarch, baking soda, and salt. Gently mix with a silicone spatula or spoon until just combined. Fold in about 4 ounces of chocolate chips evenly into the batter.
Step 5: Transfer the batter to the prepared pan. Use a slightly moistened offset or silicone spatula to spread it evenly. Scatter the remaining chocolate chips on top and firmly bang the pan on the countertop to help them stick. Bake in the center of the oven for about 30 minutes, until the brownies no longer appear wet in the center.
Step 6: Remove from the oven and cool in the pan at room temperature until no longer hot. For clean slices, chill the brownies in the pan in the refrigerator for about an hour. Remove, peel off the foil, and cut into 9 squares. Serve immediately or wrap tightly and freeze for longer storage.

Tips & Variations

Use a gluten-free flour blend that contains xanthan gum to skip adding it separately.
For extra fudgy brownies, substitute half the sugar with brown sugar.
Add chopped nuts or a sprinkle of sea salt on top before baking for extra texture and flavor.
If you don’t have cornstarch, replace it with additional gluten-free flour of your choice.

Storage

Store brownies wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze cooled brownies in an airtight container or wrapped tightly for up to 3 months. Thaw at room temperature before serving. Chilling before slicing helps achieve clean cuts.

How to Serve

A freshly baked chocolate brownie sits in a square metal baking pan, showing a shiny, cracked top layer with a rich dark brown color. Scattered evenly across the surface are numerous round, glossy chocolate chips sunk slightly into the top layer, adding texture and a darker shade contrast. The brownie edges are slightly raised and firmer than the softer, moist center, and you can see a thin, delicate crust covering the whole top. The pan rests on a white marbled surface that adds light contrast and highlights the deep chocolate tones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of gluten-free flour?

You can substitute regular all-purpose flour if you’re not concerned about gluten, but the texture and baking time may vary slightly. Use about 1/3 cup all-purpose flour and omit xanthan gum.

Why don’t the toothpick test work for these brownies?

Because these brownies are very fudgy and dense, a toothpick may come out wet even when they’re perfectly baked. Instead, rely on visual cues—brownies should no longer look wet or shiny in the center.