These gluten-free brownies are chewy, fudgy, and intensely chocolatey. The recipe begins by blooming cocoa powder in hot melted butter, which deepens the chocolate flavor more than simply mixing in melted chocolate. A small amount of cornstarch in the dry ingredients helps keep the texture chewy rather than cakey.
Semi-sweet chocolate chips are folded into the batter and scattered on top before baking, and a final sprinkle of flaky sea salt as soon as the brownies come out of the oven brightens the chocolate. The recipe uses just two bowls — one for wet ingredients and one for dry — and requires no stand mixer. From start to finish they take about 30 minutes, with roughly 25 minutes in the oven.
Ingredients
Ingredient Notes
- Cocoa Powder – I use unsweetened cocoa powder. Dutch-process or extra-dark cocoa will give a slightly richer, more intense flavor, but any unsweetened cocoa works.
- Gluten-Free Flour Blend – This recipe was tested with 1-to-1 blends that contain xanthan gum. Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure both worked well. Do not substitute almond flour in this recipe.
- Cornstarch – Helps create a chewy brownie by thickening the batter without adding the structure that more flour would.
- Baking Soda – Only a small amount is needed so the brownies stay moist and chewy rather than becoming cake-like.
- Unsalted Butter – Melt and pour while still hot over the dry cocoa and sugars so the cocoa blooms and the chocolate flavor intensifies. Let the mixture rest for 2–3 minutes before adding eggs.
- Chocolate Chips – Semi-sweet chips are recommended; use 3/4 cup folded into the batter and reserve 1/4 cup for the top. Dark or milk chocolate chips can be used to taste.
- Flaky Sea Salt – A light sprinkle right after baking (Maldon or similar) enhances the chocolate. Optional but recommended.
Cocoa Powder vs. Melted Chocolate
Using cocoa powder instead of melted chocolate produces brownies that are chewier and fudgier with a brighter chocolate flavor. Brownies made with melted chocolate tend to be denser and very rich. If you prefer a chewy, fudgy texture, cocoa powder is the better choice.
Recipe FAQs
Not in this recipe. Almond flour requires a different formulation; there is a separate almond flour brownie recipe designed for that flour.
Yes. Melted butter adds flavor, but a neutral oil works if you prefer or need a dairy-free option.
Yes—use oil instead of butter and choose dairy-free chocolate chips.
Yes. Use a 9×13-inch pan and increase the bake time by about 5–10 minutes, checking for doneness with a toothpick.
Expert Tips
- Weigh your flour for best results. The recipe calls for 2/3 cup (93 g). Scooping can pack flour and lead to dry brownies; a kitchen scale gives the most accurate measurement.
- Use a light-colored metal pan. Dark pans absorb more heat and can overbake the edges before the center is done. If using glass or ceramic, check a few minutes early and remove from the pan after about 5 minutes of cooling.
- Line the pan with parchment paper. Grease the pan first so the parchment sticks, and leave a couple of inches of overhang to lift the brownies out for cleaner cuts.
- Don’t overbake. Pull the brownies at 22–25 minutes when the edges are set and a toothpick in the center shows moist crumbs, not wet batter. Slightly underbaked brownies firm up as they cool.
Storage Instructions
Storage: Keep leftover brownies in an airtight container at room temperature for up to 3 days.
Freezer Option: For longer storage, freeze up to 3 months. Flash-freeze individual pieces on a baking sheet for an hour, then transfer to an airtight container or freezer bag. They can be eaten straight from the freezer or thawed at room temperature for about an hour.
Serving Suggestions
These brownies are delicious on their own or dressed up for special occasions. A drizzle of fruit coulis adds brightness, while a layer of chocolate or hazelnut ganache makes them extra decadent. Serve warm with a scoop of ice cream for a classic brownie sundae.
Gluten-Free Brownies
Ingredients
- ⅔ cup (93 g) gluten-free flour blend
- 1 tablespoon (8 g) cornstarch
- ⅛ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup (60 g) unsweetened cocoa powder
- ¾ cup (150 g) granulated sugar
- ½ cup (110 g) brown sugar
- ½ cup (113 g) unsalted butter, melted and hot
- 2 large eggs (100 g), room temperature
- 1 teaspoon vanilla extract
- 1 cup (180 g) semi-sweet chocolate chips, divided
- ¼ teaspoon fleur de sel (flaky sea salt)
Instructions
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Preheat oven to 350°F (177°C). Grease an 8×8-inch pan and line with parchment paper, leaving an overhang for easy removal.
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In a medium bowl, whisk together the gluten-free flour blend, cornstarch, baking soda, and kosher salt. Set aside.
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In a large bowl, combine the cocoa powder, granulated sugar, and brown sugar. Pour the hot melted butter over the dry mixture and stir until smooth. Let sit 2–3 minutes to bloom the cocoa.
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Add the eggs and vanilla, mixing about a minute until combined.
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Stir the dry ingredients into the wet ingredients until no streaks of flour remain.
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Fold in 3/4 cup (135 g) of the chocolate chips, reserving 1/4 cup (45 g) for the top.
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Spread the batter into the prepared pan and scatter the remaining chocolate chips on top.
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Bake at 350°F (177°C) for 22–25 minutes, rotating the pan halfway through. The edges should be set and a toothpick in the center should come out with moist crumbs, not wet batter.
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Remove from the oven and immediately sprinkle with fleur de sel. Cool completely in the pan on a wire rack, then lift out using the parchment overhang and cut into squares.
Notes
- Flour: Tested with Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure. Other blends may vary; results are best with a tested 1-to-1 blend that contains xanthan gum.
- Weigh ingredients: For consistent results, use the gram measurements and a food scale—especially for the gluten-free flour.
- Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Nutrition
| Carbohydrates: 54g
| Protein: 5g
| Fat: 17g