Gluten Free Brownies

These gluten-free brownies are proof that you don’t need flour to make an irresistibly rich and fudgy dessert! Made with simple ingredients and loaded with intense chocolate flavor, these brownies have a perfectly crackly top, gooey center, and a satisfying chew that any brownie lover will appreciate. Whether you’re gluten-intolerant or just looking for a delicious treat, these brownies deliver all the decadence without any compromise on taste or texture. Enjoy them on their own or with a scoop of ice cream for an indulgent gluten-free dessert experience!

  • Easy
  • 45 mins
  • 30 servings
Square cut up gluten free brownies. Three are stacked in the center of the photo and one lays on it. Surrounding the center brownies are more brownies on a white background
top view of gluten free brownies cut into squares on white parchment paper. Gluten free brownies scattered around scene and in the center is Rodelle's 8oz Organic and Gourmet Baking Cocoa. The background is white.
Ingredients
Uses
Occasions
Directions
  1. Preheat oven to 350F
  2. Line a 9x13 pan with parchment paper and spray lightly with cooking spray. Spraying a small amount directly onto the pan can help adhere the parchment to the pan
  3. Melt the butter and granulated sugar together in a heavy sauce pan on very low heat until mixed. The butter and sugar will not fully combine
  4. Let the mixture slightly cool and transfer to a large bowl, and continue to cool until the mixture is no longer hot to the touch (see note below).
  5. Add eggs one at a time, mixing until fully incorporated after each addition
  6. Once the eggs are all added, add in the Rodelle Pure Vanilla Extract and mix to combine
  7. Sift the dry ingredients together and add to the egg mixture, stirring gently and minimally
  8. Add in chocolate chips and nuts if using, and mix until just combined
  9. Pour into the prepared pan and bake approximately 35 minutes. Be careful not to overbake, as it can cause the edges to taste burnt, but ensure that the center has set, and is no longer jiggly.
  10. Let cool before serving

Note:

  • When cooling the butter mixture, ensure it’s cool enough to prevent the eggs from cooking when added. Using room temperature eggs will also help prevent this.
  • When measuring the gluten free flour with measuring cups instead of by weight, please ensure to spoon into the measuring cup and level off instead of scooping from the bag. Gluten free flours tend to have finer particles than all-purpose flour, which can add unnecessary weight and can dry out the brownies.
  • If you prefer your brownies to have a crinkle top, let sit for ~30 minutes before baking. This will allow the gluten free flour to absorb some liquid, creating a very thin layer on the top after baking.

Recipe was prepared for Rodelle by Shelby at @gooey.in.the.middle. Photos and video content taken by Kathryn at @kniftykat.