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Quick Gluten-Free Brownies Recipe

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★★★★★

4.8 from 139 reviews

These Quick Gluten-Free Brownies are rich, fudgy, and satisfyingly chocolatey, perfect for those avoiding gluten without sacrificing flavor. Made with a blend of gluten-free flours and a hint of cornstarch for tenderness, these brownies bake quickly and hold their shape beautifully. Semi-sweet chocolate chips inside and on top add bursts of melty chocolate goodness with every bite, making them an irresistible treat for any occasion.

Ingredients

Scale

Butter and Sugar Mixture

  • 9 tablespoons chopped unsalted butter
  • 1 1/4 cups white sugar

Wet Ingredients

  • 2 eggs (room temperature)
  • 1 teaspoon vanilla essence
  • 1 cup unsweetened cocoa powder (natural or dutch-processed)

Dry Ingredients

  • 1/3 cup all-purpose gluten-free flour mix (such as Better Batter or similar gluten-free blend)
  • 1/8 teaspoon xanthan gum (omit if your flour blend already contains it)
  • 2 tablespoons cornstarch (can substitute with additional gluten-free flour if preferred)
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon kosher salt

Chocolate Chips

  • 5 ounces semi-sweet chocolate chips (divided: 4 ounces mixed into batter, 1 ounce for topping)

Instructions

  1. Prepare the Baking Pan: Preheat your oven to 325°F (163°C). Line an 8-inch square cast aluminum baking pan with parchment paper or nonstick aluminum foil. If using regular foil, spray with nonstick cooking spray to prevent sticking. Set the pan aside for later use.
  2. Melt the Butter and Sugar: In a small saucepan over medium heat, combine the chopped butter and white sugar. Whisk occasionally until the butter has melted and the mixture begins to simmer. Remove the pan from heat and allow it to cool until it’s no longer hot to touch. To speed this up, place the bottom of the pan in a bowl of cool water, ensuring the butter mixture doesn’t solidify.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk the eggs and vanilla essence together until well beaten and combined. Slowly pour the cooled butter and sugar mixture into the eggs while whisking constantly to prevent curdling. Add the cocoa powder and whisk thoroughly until the mixture is smooth and fully incorporated. Use a handheld electric mixer to beat the batter until very well combined and slightly aerated.
  4. Incorporate Dry Ingredients and Chocolate Chips: Add the gluten-free flour blend, xanthan gum, cornstarch, baking soda, and kosher salt to the wet ingredients. Gently fold with a silicone spatula or spoon until just combined; do not overmix. Fold in about 4 ounces of the semi-sweet chocolate chips evenly into the thick, sticky batter.
  5. Prepare and Bake the Brownies: Transfer the brownie batter into the prepared baking pan. Moisten an offset or silicone spatula slightly to spread the batter evenly into a smooth layer. Scatter the remaining chocolate chips evenly over the surface of the batter. Firmly tap the pan on the countertop to help the chips adhere. Place the pan on the center rack of the preheated oven and bake for approximately 30 minutes, or until the brownies no longer appear wet in the center (note that the toothpick test is unreliable for these brownies due to fudginess).
  6. Cool, Slice, and Serve: Remove the brownies from the oven and allow them to cool in the pan at room temperature until the pan is cool enough to handle. For clean, neat slices, chill the brownies in their pan in the refrigerator for about an hour before slicing. Once chilled, lift the brownies out by the parchment or foil, peel away the lining, and cut into 9 equal squares. Serve immediately or wrap tightly and freeze for extended storage. These brownies freeze exceptionally well and maintain their moist, fudgy texture after thawing.

Notes

  • Using room temperature eggs helps to create a smoother batter and better incorporation with warm butter mixture.
  • Do not rely on the toothpick test for doneness as fudgy brownies often appear wet even when fully baked.
  • If your gluten-free flour blend already contains xanthan gum, omit it to avoid gumminess.
  • You can substitute cornstarch with extra gluten-free flour in equal amounts for a slightly different texture.
  • Chilling brownies before slicing helps achieve clean cuts and prevents crumbling.
  • Freezing brownies is recommended for longer storage and preserves their flavor and texture well.

Keywords: gluten-free brownies, quick brownies, fudgy brownies, chocolate brownies, gluten-free dessert

Find it online: https://lieblingsmahlzeit.com/quick-gluten-free-brownies-recipe/