Secret To Best Gluten-Free Brownies (Crackly Tops)

My number one goal as a seasoned gluten-free baker is to transform recipes into even better versions and these homemade gluten-free brownies are no exception! While they are made from scratch, they are just as easy as using a brownie mix and yield even better results! If you love extra fudgy brownies with chewy outer edges, a thin crackly crust and gooey moist interiors then enjoy this easy brownie recipe made with gluten-free flour.

Prep Time 10

Cook Time 35

Total Time 45

Servings

Author Melissa Erdelac

Ingredients

1 ½ cups (300 g) granulated sugar
⅔ cups (152 g) unsalted butter cubed
¼ cup (55 g) water
3 cups (510 g) semisweet chocolate chips divided
4 eggs room temperature
2 teaspoons vanilla extract
1 ½ cups (231 g) gluten-free all-purpose flour (I recommend Cup4Cup gluten free flour)
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt

Instructions

Grease a 9X13" baking pan with nonstick cooking spray and preheat the oven to 325ºF. TIP: Baking brownies in metal pan makes them fudgier with chewy edges.
In a large saucepan combine the sugar, cubed butter, and water over medium heat. Bring to just a boil, stirring constantly. Immediately remove from heat and stir in 2 cups chocolate chips until melted. Cool slightly, about 10 minutes.
1 ½ cups granulated sugar, ⅔ cups unsalted butter, ¼ cup water, 2 cups semisweet chocolate chips
Whisk in eggs and vanilla vigorously into chocolate mixture.
4 eggs, 2 teaspoons vanilla extract
Stir in the gluten-free flour, unsweetened baking cocoa, baking soda, and salt to the saucepan. Mix in the extra cup of chocolate chips (leave out this extra cup if you are using brownies as a base for Buckeye Turtle Brownies.)
1 ½ cups gluten-free all-purpose flour, ¼ cup unsweetened cocoa powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 cups semisweet chocolate chips
Pour into prepared pan and bake for 35-40 minutes, or until toothpick inserted in center comes out with a few fudgy crumbs. Cool in pan on wire rack.

Notes

Storing and Freezing

Keep any leftovers in the pan and wrap securely with aluminum foil. Store at room temperature for up to 2 days. GF baked goods have a tendency to lose moisture quickly, so I recommend enjoying within 1-2 days.

For longer storage, freeze the brownies. After cooling and cutting, wrap each individually in plastic wrap and store in a ziplock freezer bag.

Alternatively freeze the whole pan before cutting. Make sure the cooked brownies are cooled completely and then wrap the pan in plastic wrap. It's best to wrap it all the way around, like a present, to get a good airtight seal. Then cover the top with a layer of foil. Pull out the pan to thaw on the counter a few hours before serving

Halving Recipe

To make a 8X8-inch pan of brownies, halve all the ingredients. The brownies will be slightly thicker, so the baking time remains the same. Start checking at 30 minutes, but can take up to 35 minutes.

Dairy-Free Adaptation

Replace the butter with plant-based vegan butter sticks and reduce the salt by half. Use dairy-free chocolate chips, such as Enjoy Life. Be sure to read the label on your GF flour blend because some mixes contain milk powder.

Recipe adapted from Taste of Home

Nutrition