Better Than Boxed Gluten-Free Brownies

Indulge in these rich, chocolaty, and perfectly balanced gluten-free brownies that are so delicious, you’ll forget all about boxed mixes. With a classic crinkly top and a chewy yet fudgy interior, this quick and easy recipe will become your go-to for any occasion.

Why You’ll Love This Recipe

• Quick and Easy: This recipe comes together swiftly, making it perfect for spontaneous baking sessions or last-minute dessert needs.

• Perfect Texture: Achieve the ideal balance between chewy and fudgy, with options to customize the fudginess to your preference.

• Crowd-Pleaser: These brownies are a hit at gatherings, satisfying both gluten-free and non-gluten-free eaters alike.

Ingredients

• 10 tablespoons butter or dairy-free butter
• ½ cup dark chocolate chips
• 2 large eggs
• ¾ cup cane sugar
• ¼ cup packed brown sugar
• 1 teaspoon vanilla extract
• ½ cup plus 2 tablespoons gluten-free all-purpose flour with xanthan gum (e.g., GFJules)
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoons cocoa powder (100% cacao)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Set your oven to 350°F (175°C). Line an 8×8-inch square metal pan with parchment paper, allowing the edges to hang over for easy removal.

2. Melt Butter and Chocolate: In a small saucepan over low heat, melt the butter and dark chocolate chips together, stirring occasionally until smooth. Remove from heat and let it cool slightly.

3. Beat Eggs and Sugars: In a large mixing bowl, beat the eggs until light and fluffy. Add the cane sugar and brown sugar, mixing until well combined.

4. Combine Mixtures: Pour the melted chocolate mixture and vanilla extract into the egg-sugar mixture. Stir until fully incorporated.

5. Add Dry Ingredients: Sift in the gluten-free flour, cocoa powder, baking powder, and salt. Mix until just combined, ensuring not to overmix.

6. Pour and Bake: Transfer the batter into the prepared pan, spreading it evenly. Bake for 30-35 minutes, covering loosely with foil at the 25-minute mark to prevent over-browning. For fudgier brownies, bake closer to 30 minutes; for a chewier texture, aim for 35 minutes. A toothpick inserted into the center should come out clean when done.

7. Cool and Serve: Allow the brownies to cool completely in the pan. Once cooled, lift them out using the parchment paper edges, slice into squares, and enjoy.

Servings and Timing

• Servings: Yields 16 brownies.

• Preparation Time: 10 minutes

• Cooking Time: 30-35 minutes

• Total Time: Approximately 45 minutes

Variations

• Nutty Addition: Fold in ½ cup of chopped nuts, such as walnuts or pecans, into the batter for added crunch and flavor.

• Extra Chocolatey: Stir in an additional ½ cup of dark chocolate chips into the batter before baking for a more intense chocolate experience.

• Dairy-Free Option: Use dairy-free butter and ensure your chocolate chips are dairy-free to make the recipe suitable for dairy-sensitive individuals.

Storage/Reheating

• Storage: Once cooled, store the brownies in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate them for up to a week.

• Freezing: These brownies freeze well. Place them in a freezer-safe container, separating layers with parchment paper, and freeze for up to 3 months. Thaw at room temperature before serving.

• Reheating: To enjoy warm brownies, microwave individual pieces for about 10-15 seconds or warm them in a preheated oven at 300°F (150°C) for 5-10 minutes.

FAQs

Can I use a different type of flour?

This recipe is specifically designed for gluten-free all-purpose flour with xanthan gum. Substituting with other flours may alter the texture and outcome.

How can I make these brownies egg-free?

While the original recipe relies on eggs for structure and texture, some readers have experimented with flax or chia eggs as substitutes. However, results may vary, and the texture might differ from the original.

What type of cocoa powder is best?

Use unsweetened 100% cacao powder for a rich chocolate flavor.

Can I reduce the sugar content?

Reducing sugar may affect the brownies’ texture and moisture. If you prefer less sweetness, consider reducing the sugar slightly, but be aware of potential changes in consistency.

Why cover the brownies with foil during baking?

Covering the brownies loosely with foil at the 25-minute mark helps prevent the top from over-browning while allowing the center to bake thoroughly.

How do I achieve a fudgier texture?

For fudgier brownies, bake for the shorter end of the recommended time (around 30 minutes) and consider using only ½ cup of flour, omitting the extra 2 tablespoons.

Can I add mix-ins to the batter?

Absolutely! Feel free to fold in chocolate chips, nuts, or dried fruits to customize your brownies.

Is it necessary to use parchment paper?

While not mandatory, lining the pan with parchment paper makes it easier to lift out and slice the brownies

Better Than Boxed Gluten-Free Brownies

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• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Total Time: 45 minutes
• Category: Dessert, Gluten-Free
• Method: Baking
• Cuisine: Baking
• Diet: Gluten Free

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Description

These Better Than Boxed Gluten-Free Brownies are rich, fudgy, and irresistibly chocolaty with a classic crinkly top. Made with gluten-free flour, dark chocolate, and cocoa powder, these brownies are easy to make and perfect for chocolate lovers—whether gluten-free or not!

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Ingredients

• 10 tbsp butter (or dairy-free butter)
• ½ cup dark chocolate chips
• 2 large eggs
• ¾ cup cane sugar
• ¼ cup packed brown sugar
• 1 tsp vanilla extract
• ½ cup + 2 tbsp gluten-free all-purpose flour (with xanthan gum)
• ¼ tsp baking powder
• ½ tsp salt
• 2 tbsp unsweetened cocoa powder

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Instructions

1. Preheat the Oven:

• Set your oven to 350°F (175°C).
• Line an 8×8-inch metal pan with parchment paper.

2. Melt Butter and Chocolate:

• In a saucepan over low heat, melt butter and dark chocolate chips, stirring until smooth.
• Remove from heat and let cool slightly.

3. Beat Eggs and Sugars:

• In a large mixing bowl, whisk eggs, cane sugar, and brown sugar until light and fluffy.

4. Combine Mixtures:

• Stir the melted chocolate and vanilla extract into the egg-sugar mixture until smooth.

5. Add Dry Ingredients:

• Sift in gluten-free flour, cocoa powder, baking powder, and salt.
• Mix gently until just combined—do not overmix.

6. Bake the Brownies:

• Pour the batter into the prepared pan and smooth the top.
• Bake for 30-35 minutes. Cover loosely with foil at the 25-minute mark to prevent over-browning.
• For fudgier brownies, bake closer to 30 minutes.

7. Cool & Slice:

• Let brownies cool completely before slicing for clean edges.

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Notes

• Nutty Addition: Stir in ½ cup chopped walnuts or pecans for crunch.
• Extra Chocolatey: Add an extra ½ cup of chocolate chips to the batter.
• Fudgier Brownies: Reduce the flour to ½ cup and bake for 30 minutes.