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!

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.

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.