Easy one-bowl gluten free brownies made with just 7 ingredients. Made with perfectly chewy edges, fudgy centers and shiny, crinkled tops, no one will know they’re gluten free!
- 1 cup (226 g) unsalted butter
- 5 ounces semisweet chocolate chips (or 60% bittersweet chips)
- 4 tablespoons Dutch process cocoa powder, sifted
- 2 teaspoons vanilla
- 3 large eggs, room temperature
- 1 1/2 cups (300 g) granulated sugar
- 1 cup (125 g) gluten free flour, spooned and leveled (I use King Arthur Measure for Measure Gluten Free Flour)
- 1/2 teaspoon kosher salt
- 1/2 cup semi-sweet chocolate chips, optional
- flakey sea salt for sprinkling
- Preheat oven to 325°F. Lightly spray an 8 x 8 or 9 x 9 baking pan with non-stick cooking spray and line with parchment paper so that it covers all four sides of the pan. Leave about an inch of parchment to hang over the sides of the pan for easy removal of the brownies once baked. Set aside.
- In a medium saucepan, melt the butter over medium high heat.
- Immediately stir in the chocolate chips, cocoa powder and vanilla. Continue to stir until chocolate is completely melted and the mixture is shiny. Set aside to cool for 8 to 10 minutes.
- In a stand mixer fitted with the whisk attachment, an handheld mixer or using a whisk and a bowl, beat together the eggs and sugar on medium speed until light and creamy, about 3 minutes.
- Once the chocolate and butter is slightly cooled, carefully stream it into the sugar and egg mixture. Mix to combine well.
- Once all of the chocolate has been added, continue to beat for about 20 seconds.
- Remove the bowl from the mixer and use a large spatula or wooden spoon to fold in the flour and salt.
- Add the additional chocolate chips, if desired. Do not over mix.
- Pour the batter into the prepared pan and smooth the top with an offset spatula.
- Bake on the center rack of the oven for 40 to 45 minutes. The brownies may puff up in the center while baking but will deflate slightly as they cool. To check for doneness, insert a toothpick into the center of the brownies. The toothpick should come out almost clean, with just a few crumbs remaining. The brownies may take up to 50 minutes to cook depending on your oven.
- Remove the brownies from the oven to cool on a wire rack. After about 20 minutes, use the parchment paper to lift the brownies from the pan and cool completely on the wire rack before slicing.
Be sure to use a gluten free flour blend that contains xanthan gum.
Store brownies tightly covered at room temperature for up to 3 days.
To freeze, wrap tightly in two layers of plastic wrap and store flat in a plastic freezer bag for up to 2 months. Defrost at room temperature before serving.
Keywords: gluten free brownies, brownies