Indulge in gluten free brownies made with lots of cocoa powder, a little gf flour and a delicate crinkly top. This easy-to-follow recipe is a step above store-bought mixes and delivers decadent brownies with perfect texture every time.
These brownies are a bit lighter and fluffier than cake-like brownies, yet still perfectly chewy in that deeply satisfying way. They have a deep chocolate flavor, and they’re not overly sweet, even with the addition of the chocolate chips. The brownie batter is also quite rich and fudgy, which helps create the delightfully crackly crust on top.
Using melted butter (or coconut oil) for the brownies is another secret ingredient that adds to the fudginess and creates the crackly crust. Brownies are baked at a relatively low temperature, which makes the crust come out just shy of being burnt but still super-crispy and delicious.
While it is possible to bake these brownies in a glass pan, I recommend using a light-colored metal pan. This will help them to cook evenly and prevent the edges from burning before the center is set.
The brownies are easier to cut when they’re fully cooled. To speed up the cooling process, I like to place the pan in the refrigerator for about 15 minutes or so, and then remove it and let them cool to room temperature before slicing. These brownies are best when served just slightly warm or at room temperature, though they’ll hold up well in the fridge for a couple of days.
While the recipe can be made with any gf flour blend, I prefer to use this particular one because it’s easy to work with and has excellent results when baking. However, it’s also worth trying other gf flour blends to see what results you get. Depending on the brand of flour you’re using, some have more starch than others which can affect the texture of the brownies.
For best results, I recommend lining the pan with foil or parchment paper. This will make it easy to lift the brownies from the pan and will help ensure that the crumbs don’t stick to the knife when you’re cutting the brownies.
The only other change that I usually make to this recipe is to use browned butter instead of regular melted butter. This is because the nutty flavor of browned butter adds a nice depth to the chocolate flavor and makes these brownies extra special. gluten free brownies