Fudgy Gluten-Free Brownies (Easy & Chocolatey)

Decadent Gluten-Free Brownies: A Fudgy Dream

Craving a truly indulgent treat without the gluten? Look no further! These gluten-free brownies are so rich and fudgy, you won’t believe they’re free from gluten. They boast a paper-thin, glossy top and pockets of melted chocolate throughout, delivering a taste that rivals even the best box mix brownies – but much better!

And if you’re a fan of easy, delicious gluten-free desserts, be sure to check out our recipes for Gluten-Free Peanut Butter Cookies and Flourless Chocolate Cake Bites for more inspiration.

The Secret to Perfect Gluten-Free Brownies

Creating the perfect gluten-free brownie requires understanding how different flours and starches behave. This recipe focuses on achieving the ideal texture and flavor using accessible ingredients, ensuring anyone can recreate these delicious brownies at home. After experimenting with various gluten-free flours, a clear winner emerged: tapioca flour.

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Tapioca flour, also known as tapioca starch, is incredibly fine and powdery, similar to cornstarch. Like cornstarch, it acts as a thickening agent, which is crucial for binding the brownies and creating that desirable fudgy consistency. This is particularly important in gluten-free baking. For another breakfast recipe using Tapioca flour, check out these Gluten Free Crepes recipe.

Combined with melted butter, oil, rich dark chocolate, and cocoa powder, these brownies transform into a melt-in-your-mouth experience. The result is a brownie with a texture remarkably similar to box mix versions but with a significantly richer, fudgier profile.

Fudgy Gluten-Free Brownies: Step-by-Step Instructions

Follow these detailed instructions to create the most decadent, fudgy gluten-free brownies you’ve ever tasted. Get ready for a paper-thin glossy top and pockets of melty chocolate in every bite!

Step-by-Step Baking Guide

  1. Prep Time: Preheat your oven to 350°F (175°C). Prepare an 8×8 inch baking pan by greasing it generously with non-stick spray. Then, line the bottom and two sides with parchment paper, letting the paper hang over the edges for easy removal. Give the bottom another light spray with non-stick spray. This ensures the brownies release perfectly.
  2. Melt the Butter: In a saucepan over medium heat, melt ¼ cup (50g) of unsalted butter (regular or plant-based). Heat until just melted. Be careful not to overheat or boil.
  3. Combine with Cocoa and Chocolate: Once the butter is melted, remove from heat and stir in ¼ cup (54g) of vegetable or olive oil and ½ cup (50g) of regular unsweetened cocoa powder. Stir the mixture until combined. Bubble for about 30 seconds. Then, add 3.5 oz of chopped dark chocolate (or chocolate chips) and stir until melted and smooth. Set aside to cool slightly.
  4. Whisk Sugar and Eggs: In a separate mixing bowl, using a whisk or an electric mixer, vigorously beat 1 cup (200g) of granulated sugar and 2 large, room-temperature eggs together. Whisk for at least one minute until the mixture becomes creamy and a pale, pastel yellow. This step is crucial for achieving that signature glossy crust.
  5. Combine Wet Ingredients: Mix 2 teaspoons of vanilla extract into the egg mixture, then pour in the cooled butter and chocolate mixture. Stir until everything is well combined.
  6. Add Dry Ingredients: Add ¼ cup (30g) of tapioca flour (also known as tapioca starch) and ½ teaspoon of kosher salt to the wet ingredients. Mix until just combined, being careful not to overmix. Tapioca flour is essential for a perfect gluten-free texture, helping to bind the brownies without making them tough.
  7. Fold in Chocolate Chips: Gently fold in ¾ cup (130g) of semi-sweet or dark chocolate chips.
  8. Pour and Bake: Pour the brownie batter into the prepared baking pan and spread it evenly.
  9. Bake to Perfection: Bake in the preheated oven for 20-25 minutes. The brownies are ready when the edges look set and a toothpick inserted into the center comes out with fudgy crumbs.
  10. Cool and Chill: Allow the brownies to cool at room temperature for about 30 minutes, then chill in the refrigerator for at least one hour. This step is important for achieving that perfect fudgy texture and clean slices.
  11. Slice and Serve: Once cooled and chilled, lift the brownies out of the pan using the parchment paper overhang. Slice them into squares using a large knife. For clean cuts, wipe the knife clean and grease it lightly between each slice. If the brownies stick slightly to the paper, run the knife between them to release.
  12. Enjoy: Serve and enjoy your rich, fudgy gluten-free brownies!

Tips for Gluten-Free Brownie Success

  • Gluten-Free Flour: This recipe relies on tapioca flour (tapioca starch) for its binding properties. If needed, you can substitute cornstarch in a 1:1 ratio.
  • Dairy-Free Option: To make these brownies dairy-free, simply use plant-based butter and dairy-free chocolate.

Enjoy creating these delectable gluten-free brownies. They are sure to become a favorite!

Fudgy Gluten-Free Brownies: A Decadent Treat for Everyone

Indulge in these incredibly rich and fudgy gluten-free brownies that taste just like the classic box mix, but even better! With a paper-thin glossy top and pockets of melted chocolate, these brownies are a guaranteed crowd-pleaser. Plus, they can easily be made dairy-free, so everyone can enjoy a slice of happiness.

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Ingredients

  • 1/4 cup (50g) unsalted butter, melted (regular or plant-based)
  • 1/4 cup (54g) vegetable or olive oil
  • 1/2 cup (50g) regular unsweetened cocoa powder
  • 3.5 oz dark chocolate, chopped or chips
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temp
  • 2 tsp vanilla extract
  • 1/4 cup (30g) tapioca flour (aka tapioca starch)
  • 1/2 tsp kosher salt
  • 3/4 cup (130g) semisweet or dark chocolate chips

Nutritional Information and Gluten-Free Benefits

These brownies are crafted with tapioca flour, a naturally gluten-free starch derived from the cassava root. Tapioca flour provides the perfect binding and texture without the need for wheat-based flours, making these brownies suitable for those with gluten sensitivities or celiac disease. Here’s a breakdown of the nutritional benefits:

  • Gluten-Free: Tapioca flour ensures these brownies are safe for individuals avoiding gluten, preventing digestive discomfort and promoting overall well-being.
  • Lower in Calories: Compared to traditional brownies made with wheat flour, these gluten-free brownies can be slightly lower in calories, depending on the other ingredients used.
  • Rich in Flavor: The combination of dark chocolate and cocoa powder delivers a rich, intense chocolate flavor that satisfies your sweet cravings without the need for excessive sugar.

Tips and Variations for the Perfect Gluten-Free Brownies

Here are some tips and variations to ensure your gluten-free brownies turn out perfectly every time:

  • Butter: Gently melt the butter to avoid evaporation, which can affect the brownie’s texture.
  • Sugar & Eggs: Whisk the eggs and sugar vigorously for at least a minute until the mixture is creamy and pale yellow. This step is crucial for achieving that signature glossy top.
  • Salt: If using fine table salt, halve the amount specified in the recipe to avoid overpowering the sweetness.
  • Baking Pan: A light metal square baking pan provides the best heat distribution for even baking.
  • Lining: Grease the baking pan, line with parchment paper, and grease again to prevent the brownies from sticking.

Dietary Substitutions and Variations:

  • Dairy-Free: Substitute plant-based butter and dairy-free chocolate to make these brownies dairy-free without compromising on taste or texture.
  • Cornstarch Option: If you don’t have tapioca flour, cornstarch can be used as a 1:1 replacement.
  • Nutty Addition: Mix in 1/2 cup of chopped walnuts for added crunch and flavor. Toast the nuts at 350°F for 8 minutes before adding them to enhance their taste.
  • Vegan Option: For a vegan version, try substituting the eggs with 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water).
  • Cocoa Powder: Feel free to use Dutch process cocoa powder for a slightly different flavor profile.

Storage Instructions

Store the brownies in an airtight container at room temperature for up to two days or in the refrigerator for up to a week to maintain their fudgy texture and delicious flavor.

More Gluten-Free Dessert Recipes

If you loved these gluten-free brownies, be sure to check out some of our other popular gluten-free dessert recipes:

Enjoy your homemade gluten-free brownies!

Essential Equipment for This Recipe

To prepare this delicious recipe, you’ll need the following kitchen tools:

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