Fudgy Gluten-Free Chocolate Brownies

Fudgy Gluten-Free Chocolate Brownies: Your New Gooey Obsession (No One Will Guess They’re GF!)

Hey friend! Isla here, your fellow flavor adventurer from BiteTide. 🥄✨ Let’s talk about the ultimate kitchen magic trick: gluten-free brownies so ridiculously fudgy, chewy, and chocolate-packed that your taste buds will stage a standing ovation. Seriously, these aren’t just “good for gluten-free”—they’re legitimately some of the best brownies you’ll ever bake. I know what you’re thinking: “Gluten-free? Won’t they taste like cardboard?” NOPE. We’re using a double whammy of melted chocolate and cocoa powder, extra yolks for that luxurious chew, and a mountain of chocolate chips because… well, why not? Whether you’re gluten-free by choice or necessity, or just hunting for a killer brownie recipe, this is your golden ticket. Grab your favorite mixing bowl—we’re about to make your kitchen smell like a chocolate factory dream. And spoiler: cleanup is as easy as licking the spoon (I won’t judge).

Brownie Therapy & Grandma’s Apron Strings

Picture this: eight-year-old me, feet dangling off a wobbly stool, flour in my hair, and my grandma’s vintage daisy apron swallowing me whole. Every Sunday, we’d bake her famous “triple-trouble” brownies—the kind with crackly tops and pools of melted chocolate. She’d always say, “Life’s too short for skinny brownies, Isla.” Fast-forward to my early gluten-free days, when I was convinced I’d never taste that soul-warming fudge again. Batch after batch came out cakey, gritty, or just… sad. Then, one rainy Tuesday (and a near meltdown over yet another failed experiment), I tweaked Grandma’s ratios, added extra yolks, and BAM. That first bite? Pure, gooey nostalgia. Now, these brownies are my edible hug—the recipe I text to friends after breakups, bake for potlucks to convert skeptics, and sneak at midnight with a glass of cold milk. Grandma would’ve approved.

Fudgy Gluten-Free Chocolate Brownies

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• Author: islamerrick
• Total Time: 50 mins
• Yield: 24 servings 1x

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Description

Get ready for rich, ultra-fudgy brownies that happen to be gluten-free! With a double dose of chocolate and a texture that’s both chewy and gooey, these brownies are perfect for chocolate lovers — no one will guess they’re gluten-free.

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Ingredients

Scale 1x2x3x

1¼ cups (280g) salted butter

1 cup (170g) high-quality semi-sweet chocolate chips (like Guittard)

1 cup (210g) brown sugar

1½ cups (300g) granulated sugar

4 large eggs + 2 egg yolks

2 tsp vanilla extract

1 tsp espresso powder (optional)

1 tsp salt

⅔ cup (50g) unsweetened cocoa powder

1½ cups (230g) gluten-free 1:1 baking flour

2 cups chocolate chips (for folding in)

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Instructions

Preheat oven to 350°F (175°C) and line a 9×13” pan with parchment.

In a saucepan, melt butter and 1 cup of chocolate chips over low heat, stirring until smooth. Let cool slightly.

In a large bowl, whisk together sugars, eggs, yolks, vanilla, and espresso powder until light and fluffy.

Stir in melted chocolate mixture.

Sift in cocoa powder, salt, and gluten-free flour. Mix just until combined.

Fold in remaining 2 cups of chocolate chips.

Pour into pan and smooth the top. Bake for 30–35 minutes, or until center is just set.

Cool completely before slicing for clean edges.

• Prep Time: 15 mins
• Cook Time: 35 mins
• Category: Dessert

Nutrition

• Calories: 280
• Fat: 16g
• Carbohydrates: 32g
• Protein: 3g

What You’ll Need (and Why It Works!)

• Salted butter (1¼ cups/280g): The flavor backbone! Salted butter balances sweetness. Chef hack: If using unsalted, add an extra ¼ tsp salt.
• High-quality semi-sweet chocolate chips (1 cup/170g): Melted into the batter for silkiness. Insider tip: Guittard or Callebaut melt like a dream—avoid cheap chips waxy texture.
• Brown + granulated sugar (1 cup/210g brown + 1½ cups/300g white): Brown sugar = chewiness + caramel notes. White sugar = crisp tops. Swap idea: Coconut sugar works for deeper flavor!
• Eggs + 2 extra yolks (4 large eggs + 2 yolks): Yolks = ultra-fudgy texture. Pro move: Save whites for omelets!
• Vanilla extract (2 tsp) + espresso powder (1 tsp, optional): Vanilla lifts all flavors. Espresso powder? It’s witchcraft—makes chocolate taste more chocolatey (no coffee flavor!).
• Salt (1 tsp): Cuts sweetness. Secret weapon: Flaky sea salt on top before baking? *chef’s kiss*
• Unsweetened cocoa powder (⅔ cup/50g): Use Dutch-process for rich depth (I love Rodelle). Natural cocoa works too!
• Gluten-free 1:1 baking flour (1½ cups/230g): My fave? Bob’s Red Mill or King Arthur. Must: Contains xanthan gum—no grittiness!
• Chocolate chips for folding (2 cups): Semi-sweet or dark. Fun twist: Swap ½ cup for chopped pecans or peanut butter chips!

Let’s Bake! (No Stress, Just Fudge)

1. Preheat & Prep: Crank that oven to 350°F (175°C). Line your 9×13” pan with parchment paper, letting it overhang on two sides. Why? Easy brownie removal! No wrestling.
2. Melt Butter + Chocolate: In a saucepan over LOW heat, melt butter and 1 cup chocolate chips. Stir constantly—burnt chocolate is tragic! Once smooth, let it cool 5 mins. Chef hack: Tilt the pan—it cools faster.
3. Whisk Sugars & Eggs: In a large bowl, whisk brown sugar, granulated sugar, eggs, yolks, vanilla, and espresso powder (if using) for 1-2 mins until pale and slightly fluffy. No stand mixer? A fork and elbow grease work!
4. Marry the Chocolate: Pour the slightly cooled chocolate mixture into the egg mixture. Stir gently—no vigorous beating! We want fudge, not cake.
5. Dry Ingredients Unite: Sift cocoa powder, salt, and GF flour right into the bowl. Key tip: Sifting prevents lumps! Fold until JUST combined (overmixing = tough brownies).
6. Fold in Chocolate Bliss: Add the remaining 2 cups chocolate chips. Fold gently—save a handful to sprinkle on top for looks!
7. Bake to Perfection: Pour batter into the pan. Smooth the top. Bake 30-35 mins. Doneness test: A toothpick should have moist crumbs (not wet batter). Center will look slightly jiggly—it sets as it cools!
8. Cool = Crucial Patience: Let brownies cool COMPLETELY in the pan. Seriously—cutting warm brownies is a gooey disaster. I pop mine in the fridge for 1 hour if I’m impatient!

Serve ‘Em Like a Pro

Slice these beauties into 24 squares (or 12 if you’re living large 😉). Warm them slightly for 10 seconds in the microwave—hello, melty chips! Serve with: cold vanilla ice cream (hot+cold=bliss), a drizzle of salted caramel, or fresh raspberries for tart contrast. Coffee? Absolutely. For parties, stack ’em high on a vintage plate—watch them disappear!

5 Fun Twists to Shake Things Up

• Salted Caramel Swirl: Swirl ½ cup store-bought or homemade caramel sauce into the batter before baking. Finish with flaky salt.
• Peanut Butter Pocket: Drop spoonfuls of peanut butter into the batter and lightly marble.
• Mint Chip Magic: Swap 1 tsp vanilla for 1 tsp peppermint extract + fold in 1 cup chopped Andes mints.
• Nutty Crunch: Fold in 1 cup toasted walnuts or pecans + sprinkle with sea salt.
• Dairy-Free Delight: Use vegan butter, dairy-free chocolate chips, and flax eggs (4 tbsp ground flax + 10 tbsp water).

Isla’s Extra Nuggets of Wisdom

This recipe has evolved more than my music taste since 2005! Originally, I used black beans (😬—don’t ask), then almond flour (too dense). The game-changer? Gluten-free 1:1 flour + extra yolks. Now, I make a double batch weekly—my neighbors are obsessed. True story: I once delivered these to a friend post-surgery, and her nurse asked for the recipe! Storage tip: They freeze beautifully for 3 months. Layer between parchment in an airtight container—thaw at room temp or microwave straight from frozen. P.S. If your toddler “helps” and dumps in extra cocoa? Roll with it. I’ve baked lopsided brownies with finger holes… still delicious.

Your Brownie Questions, Answered!

Q: Why are my brownies cakey, not fudgy?
A: Overbaking or overmixing! Pull them at 30 mins if your oven runs hot. Mix batter only until flour disappears—gluten-free flour gets gummy if overworked.

Q: Can I use regular flour?
A: Absolutely! Swap GF flour for all-purpose 1:1. Texture will be slightly less dense but still delicious.

Q: Help! My brownies sunk in the middle.
A: Usually an underbaking issue. Use an oven thermometer—temps can lie! Also, ensure eggs are room temp (cold eggs cause sinking).

Q: Can I reduce the sugar?
A: I don’t recommend it—sugar creates texture and structure. For less sweetness, use darker chocolate chips (70%+).

Nutritional Info (Per Serving, 1 of 24 Squares)

Calories: ~280 | Protein: 3g | Carbs: 32g | Fat: 16g
Note: Stats include all chocolate chips. For lower sugar, try sugar-free chips!