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Fudgy and delicious, these are the best gluten-free brownies! They’re actually the best brownies ever, gluten-free or not! I’m so excited to share the recipe with you and hope you love them as much as I do! This is an older post that got a little photo refresh.. and we got to eat a ton of brownies.
The Best Gluten-Free Brownies
Gluten-Free Brownie Recipe
Best Gluten-Free Brownies
- 2/3 cup brown rice flour mix (see below) OR 1/6 tapioca flour + 1/6 potato starch + 1/3 brown rice flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 2 oz. unsweetened chocolate
- 4 oz semisweet chocolate
- 1/2 cup unsalted butter (or vegan butter)
- 1 1/4 cup granulated sugar
- 2 teaspoon pure vanilla extract
- 3 large eggs (can also use flax eggs)
- 3/4 cup chopped toasted walnuts (optional)
- Pre-heat oven to 325. Position rack in lower-middle of oven.
- Line a 8 in square baking pan with foil and grease with cooking spray.
- Combine flour, salt, baking powder and xanthan gum in a small bowl and set aside.
- Melt chocolate and butter in a double boiler (or melt in the microwave for about 45 seconds, stirring every 15 seconds).
- Whisk in sugar, vanilla and eggs, one at a time. Continue to whisk until mixture is smooth and glossy.
- Add flour mixture and whisk until incorporated.
- Stir in nuts (if you wish to add them).
- Pour batter into prepared pan and bake for 45 minutes, or until a toothpick inserted into the center comes out with wet crumbs.
- Cool in pan on rack for 5 minutes.
- Remove brownies from pan by lifting up foil and cool completely on rack.
- Cut into squares or triangles.
The quality of the chocolate makes the difference, so I picked these adorable Tcho baking critters. They’re almost too cute to melt!
Check out this cute little hedgehog:
After melting the chocolate in the microwave (for about 45 seconds, stirring every 15 seconds), I whisked in the sugar, butter, egg and vanilla until thoroughly combined and shiny.
Then I added the flour mix. I like to keep a gluten-free flour mix on hand (recipe below), but you could also wing it on the spot. I filled a 1/3 measuring cup halfway with potato starch and halfway with tapioca flour, then filled another 1/3 measuring cup with with brown rice flour.
Whisked it all together
Then poured the batter into a greased baking dish.
There’s a trick you can try that will save you cleanup and help you cut your brownies better: Line the baking dish with aluminum foil and spray with cooking spray. When they’re done and have cooled for a bit, you pull the whole thing out – aluminum foil and all – let it cool, then cut it up.
Either way, you’ll have delicious, fudgy gluten-free brownies.
These gluten-free brownies are especially delicious with a scoop of coconut milk ice cream on top. Your family might just go so nuts over these that there will be very little left to enjoy the next day.
Gluten-Free Brown Rice Flour Mix
Gluten-Free Brown Rice Flour Mix
- 2 C Brown rice flour
- 2/3 C Potato Starch (not flour)
- 1/3 C Tapioca Flour (also known as starch)
- Mix all ingredients together and store in an airtight container to use as needed.
Looking for a flourless brownie? Here’s a sweet potato brownie recipe to try!
If you’d like to satisfy your brownie craving in a less treat-like fashion, try these brownie batter protein bites.
xoxo
Gina
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