I call these Favorite Gluten-Free Fudge Brownies because after many years they are still at the top of the list! The recipe calls for melted butter, unsweetened chocolate, cocoa powder and melted chocolate chips, so they have the chocolate department covered. In addition to that, they call for whipped eggs and sugar, so the brownies are fudgy and light at the same time. For the flour blend, I use 60 grams of any 1:1 blend. These days that's usually King Arthur or one that has xanthan gum added.
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Gluten-Free Oreos Brownies
Now that Oreos come in a gluten-free variety, there's no reason not to throw some broken chocolate sandwich cookies on top before baking! I love the texture of the Oreos with the brownies. This really is still one of my favorite recipes.
Gluten-Free Fudge Brownies Notes
I hope you try the recipe. If you do, let me know what you think! I've made these so many times, but don't have a lot of reviews from other bakers. One confusing thing about the recipe might be the gluten-free blend. It's changed over the years, but the recipe should work with any blend so long as you use 60 grams. If you are using King Arthur's blend and don't have a scale, that will be ⅓ cup and 2 tablespoons. I think Pillsbury's blend is slightly heavier, so you'd only need ⅓ cup. With gluten-free baking, a scale is the way to go.
Recipe
New Favorite Gluten-Free Flour Brownies
Ingredients
- 4 ounces unsalted butter, cut into chunks (114 grams)
- 1 ½ ounces unsweetened chocolate, chopped (42 grams)
- 4 ½ tablespoons unsweetened cocoa powder (25 grams) -- Best to weigh, since cocoa varies. Dutch usually weighs a little more.
- 3 tablespoons dark chocolate chips (or semisweet Guittard) (28 grams or 1 ounce)
- 1 cup ultra-fine or granulated sugar (7 oz/200 grams)
- 2 large eggs
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 60 grams King Arthur gluten-free flour (see note about brands) (⅓ cup or ⅓ cup plus 2 T based on brand)
- Another 3 tablespoons or so dark chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line the inside of an 8-inch square metal pan with nonstick foil or parchment paper.
- Melt the butter in a saucepan set over medium heat. When it is about halfway melted, add the chocolate and reduce heat to low. Stir until chocolate melts, then stir in the cocoa powder and the 3 tablespoons (28 grams) of chocolate chips. Stir until melted and smooth.
- Stir in only ½ cup of the sugar and remove from heat.
- Put the eggs in the bowl of a stand mixer and beat with the whisk attachment for about a minute. With mixer going, add remaining ½ cup sugar and continue beating for about 5 minutes or until mixture is pale and thick and falls off the whisk attachment in ribbons. Beat in the salt and vanilla.
- Fold about ⅓ cup of the egg mixture into the warm chocolate mixture, then fold the chocolate mixture back into the bowl with the egg mixture. Stir in the gluten free flour.
- Spread batter in pan and sprinkle chocolate chips on top.
- Bake for 25-27 minutes or until top appears set. Remove from oven and let cool completely. Lift from pan and cut into squares.
Sue says
These look delicious gluten free or not!
Katrina says
I'll have to "cheat" and make these with my organic cane sugar (most like regular granulated, I don't use it often). They look great!
Anna says
Thanks Sonya! I'll check it out.
Sonya says
Yum!!! BTW, if anyone needs a reference for a friend or family who is sensitive to gluten AND sugar, I found the Cookbook Delightfully Free by Tracy (I forget her last name) and my friend loves her recipes!
Anna says
Amy, did you happen to see this one? It's a flourless chocolate cake made with coconut flour. Our whole family really, really loved it.
https://www.cookiemadness.net/2016/01/chocolate-coconut-cake/
Amy Doherty says
Today is my last day of Whole 30. I have a bag of coconut flour so I'll look forward to that brownie recipe. But I will make this one too! I did search your blog last night for coconut flour recipes and found the chocolate cookies. You always have what I'm looking for!