Fudgy Gluten-Free Brownies
These Fudgy Gluten-Free Brownies are rich and gooey, made with melted chocolate, cocoa, and cornstarch for a perfect bakery-style finish, and they're naturally dairy-free.
Ingredients
Brownie Ingredients
- 1 cup Gluten-Free 1:1 Flour Bob’s Red Mill (blue bag) preferred as it contains xanthan gum
- 8 oz Semi-sweet chocolate, melted Use good-quality chocolate (50-60%)
- 1 cup Brown sugar Adds moisture and shiny top
- 1/2 cup Cocoa powder Enhances chocolate flavor
- 1/4 cup Cornstarch Key ingredient for chewy texture
- 1/2 tsp Espresso powder Intensifies chocolate flavor
- 1/2 cup Oil Keeps brownies moist
- 1/4 cup Vegan butter Adds flavor and structure
- 3 large Eggs Whisked with sugars for aeration
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x9 inch baking pan.
- Melt the semi-sweet chocolate in a heatproof bowl over simmering water.
- In a separate bowl, whisk together the brown sugar, eggs, and melted chocolate until smooth.
- In another bowl, mix gluten-free flour, cocoa powder, cornstarch, espresso powder, and salt.
- Gradually stir the dry ingredients into the wet mixture until combined.
- Pour the batter into the prepared pan, leveling it out with a spatula.
Baking
- Bake for 28-35 minutes depending on desired fudginess, checking for doneness with a toothpick.
Cooling and Slicing
- Let the brownies cool in the pan for 10 minutes before transferring to a wire rack.
- For cleaner slices, chill in the refrigerator for 20-25 minutes before cutting.
Notes
Store brownies in an airtight container for 3-4 days at room temperature, or refrigerate for up to 5 days. Individual squares can be frozen for up to 2 months.
Nutrition
Serving: 1gCalories: 215kcalCarbohydrates: 31gProtein: 3gFat: 10gSaturated Fat: 2g