Description
These gluten-free brownies are rich, chocolatey, and irresistibly fudgy with shiny crackly tops. A super easy one-bowl dessert that stays moist for days — perfect for chocolate lovers and everyday snacking!
Ingredients
1 cup semisweet chocolate chips
8 tbsp unsalted butter
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup gluten-free 1:1 all-purpose flour (with xanthan gum)
¼ cup cocoa powder
¼ tsp salt
½ cup chocolate chips or chunks (optional for extra fudginess)
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8 baking dish with parchment paper.
2. Melt butter and 1 cup chocolate chips together in a microwave-safe bowl until smooth. Let cool slightly.
3. Whisk in sugar, eggs, and vanilla until thick and glossy.
4. Sift in gluten-free flour, cocoa powder, and salt. Stir gently until no streaks remain.
5. Fold in extra chocolate chips if desired.
6. Spread batter evenly into the prepared pan.
7. Bake 22–28 minutes, until the center is just set for fudgy texture.
8. Cool completely before slicing for clean edges.
Notes
Use a gluten-free flour blend with xanthan gum for the best texture.
Underbaking slightly keeps brownies extra fudgy — avoid overbaking!
Add walnuts, pecans, or peanut butter chips for fun variations.
Brownies freeze beautifully — wrap tightly to store.