Description
Rich, fudgy, and deeply chocolatey, these Quick Gluten-Free Brownies come together in under an hour with simple pantry ingredients. Perfectly moist and chewy no one will guess they’re gluten-free!
Ingredients
1/4 tsp kosher salt
1 tsp vanilla extract
2 eggs, room temperature
2 tbsp cornstarch
1 cup unsweetened cocoa powder
1 1/4 cups white sugar
5 oz semi-sweet chocolate chips
9 tbsp unsalted butter
1/8 tsp xanthan gum
1/3 cup all-purpose gluten-free flour mix
1/8 tsp baking soda
Instructions
1. Preheat oven to 325°F and line an 8-inch square pan with parchment paper or nonstick foil.
2. Melt butter and sugar in a saucepan over medium heat until simmering, then let cool slightly.
3. Whisk eggs and vanilla together in a large bowl.
4. Slowly mix in the cooled butter-sugar mixture.
5. Add cocoa powder and beat well until smooth.
6. Stir in flour, xanthan gum, cornstarch, baking soda, and salt until just combined.
7. Fold in most of the chocolate chips, reserving some for the top.
8. Spread batter evenly in the pan, smooth the top, and sprinkle remaining chips over.
9. Bake for about 30 minutes or until the center is set.
10. Cool completely in the pan, then refrigerate for 1 hour before slicing into 9 squares.
Notes
Use room-temperature eggs to prevent seizing the butter.
Remove from oven when the center is just set for fudgy texture.
Sift cocoa and flour to reduce grittiness.
Let brownies cool completely before slicing for clean edges.
Store at room temperature up to 3 days or refrigerate up to 1 week.
Nutrition
- Serving Size: 1 brownie
- Calories: 240
- Sugar: 30 g
- Sodium: 70 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg