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These gluten free brownies are everything a brownie should be – fudgy, chewy and delicious.
Why You’ll Love This Recipe
Our gluten free journey continues and this time with my husband. The good news is, it is helping and he has done so well with his new way of eating (and lost about 10 pounds as a bonus) that I decided to make him a treat this weekend.
I am so proud of my husband for his self control and adapting to a new gluten free lifestyle.. I decided to reward him by making him some gluten free brownies this weekend.
He couldn’t believe they were gluten free. These brownies are moist and chewy, not too cake like and that’s exactly what these brownies were.
The only bad thing about this recipe is that it only makes a 8 x 8 but if you want more just double it and use a 9 x 13 pan.
I can honestly say these are THE BEST gluten free brownies I have had or made.
Ingredients
Gluten Free Flour Mix. I make my own mix using this recipe but you can use your favorite flour mix.
Chocolate. This recipe uses a combination of semi sweet and milk chocolate chips. If you want more intense chocolate, use all semi sweet or even dark chocolate chips.
How to Make Gluten Free Brownies
- Melt sugar, butter and cream in a sauce pan on the stove top. Cook over medium heat until it begins to boil.
- Add in chocolate chips and stir until melted. It may look like your chocolate is seizing up but trust me it will be o.k.
- Add in eggs and vanilla and keep stirring.
- Mix in the flour, baking soda and salt and stir until smooth.
- Pour that into your greased 8 x 8 pan.
- Bake at 325 for about 25 minutes or until a tooth pick comes out clean. Don’t overbake.
Can You Freeze Brownies?
Just so my husband wouldn’t be tempted to eat them all at once I cut them into squares and then wrapped them up individually in plastic wrap and froze them. So when he wants to reward himself for being a good boy he can grab one out of the freezer and indulge!
For other gluten free goodness try:
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Gluten Free Brownies
Ingredients
- 1/2 cup granulated sugar
- 2 Tbsp butter
- 2 Tbsp whipping cream or half & half
- 1 cup semi sweet chocolate chips
- 1 cup milk chocolate Chips
- 2 eggs
- 1 tsp vanilla extract
- 2/3 cup gluten free flour mix
- 1/4 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 325 degrees. Grease an 8 x 8 pan
- In a saucepan combine sugar, butter and cream.
- Cook over medium heat until it comes to a boil.
- Remove from heat and stir in chocolate chips and stir until melted.
- Add in eggs and vanilla.
- Add in flour, baking soda and salt.
- Stir until mixture is smooth and pour into greased pan.
- Bake for 25 minutes or until a toothpick comes out clean. Do not overbake.
Nutrition Facts:
Pauline says
This is a definite KEEPER! Very chocolately and moist. Two hints…I used a double boiler so the ingredients would not burn and I used parchment paper rather than greasing the pan.
Leigh Anne says
So glad you enjoyed them – great tips!
Paula says
Hi,
I can’t find Xantham gum anywhere (I live in Switzerland). Have you tried using agar agar instead? Would that work?
Thanks!
Leigh Anne says
Sorry I’m not familiar with agar agar. can you order xantham gum off of Amazon?
Susie says
These are absolutely incredible. I made them a few years back for my sister who is gluten free and loved them. I looked for the recipe again knowing that it had melted chocolate chips in it. I tried it again tonight and they turned out amazing! We have a gas stove and I had to bake it maybe about 40 minutes. I put foil on it at the end for the last few minutes in the oven. Absolutely perfect.
Bianca says
These brownies are INCREDIBLE!!! I can’t do gluten and had (until tasting these) consigned myself to lackluster sweets or none at all, but no more. These are going to be my new go-to. I doubled the recipe and regret it because I can’t stay away from them. Thank you for such a delicious recipe. A truly indulgent treat for people that have to give up so many food options. Well Done!
Leigh Anne says
Bianca, I am so glad you loed them!! There are several other gluten free recipes on the blog you should check out.
Lydia says
Thanks for the recipe, I just made these and they are still baking. I doubled the recipe and used a 13×9 pan. I’ve had them in now for 45 minutes and are still coming out runny when tested with toothpick. Just wanted to comment to let people know to definitely increase baking time if doubling. Maybe this is just a known thing when doubling recipes but I didn’t know to do that.
Leigh Anne says
Lydia, Thanks for the info. I have never doubled this recipe and sometimes doubling recipes just doesn’t work or needs to be adjusted. Sounds like this is one of them.