These gluten-free brownies are delectable.
Whoa there – you do NOT have to be a GF person to enjoy these brownies. I’m not and I ate half the pan!! These are not only the BEST Gluten-Free Brownies you’ll ever eat, but they’re the best brownie recipe EVER!
Chances are either you or someone you know is gluten-free. Am I right? A few years ago the only person I knew that was GF was Elisabeth from The View. Fast-forward to today and I have a few family members, friends, and two of Jordan’s teachers who avoid gluten. And, to top it all off, I guess people see me as some sort of “expert” in the baking field because I get asked at least once a week how to make a recipe gluten-free.
If you’ve never baked GF, you’re probably scared to. I mean…how do you bake without flour? Isn’t flour a basic building block to cakes and brownies and cookies and pie? That thinking is why I’ve avoided GF recipes for so long; often times I’d google some and the ingredients were foreign and unknown. (Case in point: I still don’t know what xantham gum is.)
The good thing about these gluten-free brownies is that there are no strange unpronounceable ingredients. And also? They’re so good you’ll never know they’re GF and you can make them “regular” brownies easily if you prefer.
Like, this recipe is a total winner.
Finally this year, when Jordan’s teacher announced her GF status, I decided I needed to get more creative than those flourless peanut butter cookies. I mean, those are great and all but sometimes you just want a fudgy brownie for gosh darn sakes, am I right??
These brownies fit that bill, oh do they. They’re thick, fudgy, and super chocolatey. I mean…look at the pictures. I’m drooling just thinking about them.
So, how do you make brownies gluten-free EASILY? By using a gluten-free one-to-one flour. Really, that’s IT.
A few months ago I had to make lots of cupcakes for Jordan’s class. I wanted to make some for all the allergies (dairy, gluten, and artificial flavoring). I made three batches of my Perfect Vanilla Cupcakes, one for each. I was trying to figure out how to make those cupcakes GF when I discovered that some brands make a gluten-free flour that’s a 1:1 substitute with regular all-purpose.
I bought a bag of the Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour and guess what? It totally works. One to one. That’s IT. (BTW, it’s not sponsored, I’m just linking so you can see what it looks like because they have a few different blends and that is the one you want to be sure and get.)
That flour is a mix of all the different kinds of flour that you’d normally have to use to replace all-purpose, like Grain Brown Rice Flour and Potato Starch and Xantham Gum, except they’re all measured out for you mixed up in one bag. If you’re baking gluten-free for a friend or a relative, you probably don’t want 5 bags of special flours, so this way you just have to buy one. (I believe that King Arthur and Pillsbury have similar products, FYI, but I’ve never used them.)
Guess what? YOU CAN’T TASTE THE DIFFERENCE. You guys – this brownie recipe is my normal go-to recipe. I’ve used it with different frostings, I’ve added peanut butter and Oreos and even made them into brookies. This is that same recipe – plain – and made gluten-free. And you’d never know, pinky swear.
So, the moral of the story is, if you have that relative, you know the one, “Those people who say they’re GF are just fakers!!” (every family has one, am I right?), make them these brownies and just laugh behind their backs.
Or give them to the people who really want gluten-free brownies and make them really really happy.
Or….keep them all for yourself. Jordan’s teacher got half the pan…after half went in my tummy.
Thick, fudgy, gooey, and super duper chocolatey – that’s these PERFECT Gluten-Free Brownies.
Excuse me, I need to go make more…
The BEST Gluten-Free Brownies
- 2 ounces unsweetened baking chocolate
- 2 ounces semi-sweet baking chocolate
- 3/4 cup unsalted butter
- 1 3/4 cups granulated sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 cup Gluten-Free 1-to-1 Baking Flour such as Bob’s Red Mill, the blue package
- Preheat oven to 350°F. Line a 9x9” pan with foil or parchment and spray with nonstick cooking spray (be sure to use original and NOT the kind with flour!) (You can also bake these in a 9x13" pan for more but thinner brownies, but baking time will be affected.)
- Place baking chocolates and butter in a large microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth (about 2 minutes depending on your microwave).
- Stir sugar into chocolate mixture, then stir in eggs until well mixed. Add the vanilla, cocoa, and salt and stir until smooth, then carefully stir in the flour.
- Pour batter into the pan and bake for about 22-25 minutes until a toothpick comes out with just a few crumbs an inch from the side of the pan. I like to make these a little underdone so they stay fudgy and rich.
- Cool completely in the pan then cut into squares and serve. Store in an airtight container for up to 4 days or freeze for up to one month.
- Tip: add any gluten-free candy or chopped cookies in step 3 after adding the flour for a fun twist.
Nutritional information not guaranteed to be accurate
Perfect Vanilla Cupcakes – I’ve made these gluten-free AND dairy-free!
Sweets from friends:
Whipped Gluten-Free Shortbread Cookies by Food Faith Fitness
GF Dairy Free Chocolate Peanut Butter Cookies by The Recipe Rebel
4 ingredient Pumpkin Nutella Brownies (GF) by A Dash of Sanity
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: January 7, 2016