Easy Fudgy Gluten-Free Brownies

5 from 1 vote

Easy Fudgy Gluten-Free Brownies

Gluten-Free Brownies are the ultimate chocolate indulgence. This recipe is easy to make with a rich, fudgy texture and perfect crackle top.

Prep Time20

Cook Time30

Course: Dessert

Cuisine: American

Servings: brownies

Calories: 333kcal

Author: Georgina Hartley

Equipment

6 inch square baking tin

Ingredients

120 g 70% dark chocolate
120 g unsalted butter
200 g caster sugar
1 teaspoon salt
2 eggs medium, lightly beaten
1 teaspoon vanilla extract
120 g gluten free flour
70 g cocoa powder

Metric - US Customary

Instructions

Pre-heat oven to 180°C /160°C fan /gas mark 4/ 350°F.
Line and grease a 6 inch square cake tin.
Break up 90g of the dark chocolate (the extra 30g will be used later).
Melt the broken up chocolate with the butter in a bain marie or a glass bowl set over a saucepan of simmering water.
Remove from the heat and allow to cool whilst you are preparing the rest of the ingredients.
Whisk the sugar with the eggs, vanilla extract and salt in a large bowl with an electric whisk until light and fluffy. This should take about 3 minutes.
Pour in the melted chocolate and fold in with a metal spoon until just combined.
Whisk the cocoa powder in with the flour and fold into the rest of the ingredients until the mixture is thick and just combined.
Pour the brownie batter into the pan. Chop the extra 30g of chocolate roughly and scatter over the brownies.
Bake for 30 minutes.
Remove from the oven and leave the brownies to cool in the tin.
Once the brownies are cool, remove from the tin and cut into 9.
Sprinkle over extra sea salt if you like.

Video

Notes

The eggs used in this recipe are medium size, 100g in total, weighed without shell.
Whisking the eggs with the sugar gives the brownies its lovely crackle top. The longer you whisk the crisper the crackle.
Always sieve brown sugar and cocoa powder – both have a tendency to clump.
The consistency and fudginess of the brownies will also depend on the flour used.
You can use your favourite brand of all-purpose gluten-free flour. Doves works well as does my Homemade Gluten-Free Flour Mix.

Store

Store at room temperature for up to 3 days or for 7 days if chilled in the fridge.

Freeze

These brownies freeze well. Cool completely then cut into portions. Tightly wrap in plastic wrap and freeze for up to 3 months.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 brownie.

Nutrition