bakingglutenfreememories There are some things in life that take a lot of extra work and practice. That is how I have felt about brownies, oddly enough. I lost count of how many times I tried to make my preferred gluten-free, fudge brownies from scratch over the years, but I finally got it!!! Brownies are one of my favorite desserts and yet that is possibly why I am so particular about them. I mean, who doesn’t enjoy a yummy fudge brownie?
A few people I tested these on that do not follow a gluten-free diet, have commented that they taste like REAL brownies! They are rich with melted chocolate and chocolate chips, moist, buttery, fudgy, and wonderfully crackly on top. They have been successfully tested with both cane sugar and maple sugar, for those that would like a refined sugar-free option. These are very easy to make and are great as a dessert for multiple people. I hope these make all of your fudge brownie dreams come true!
Ingredients You Will Need
- eggs, at room temperature
- unsalted butter
- cane sugar or maple sugar
- vanilla extract
- unsweetened baking chocolate 100% cacao (I use Baker’s Unsweetened Chocolate)
- semi-sweet chocolate chips
- gluten-free all-purpose flour (I use King Arthur Gluten Free Measure For Measure and Cup4Cup Gluten Free Multipurpose Flour)
- baking powder
- salt
These fudge brownies are: gluten free, crackly, rich, moist, fudgy, buttery, and indulgently delicious!
As another scrumptious chocolate dessert option, check out my Chocolate Lava Cakes. They are equally rich as well as refined sugar free!
How to get eggs to room temperature: There are definitely different methods, but I just make sure to set the refrigerated eggs out 2 hours before beginning to bake. The eggs should no longer be cold to the touch.
Toppings, add-ins, and sides:
- a scoop of vanilla ice cream on the side
- top with whipped cream
- top with raspberries or strawberries
- chopped pecans or walnuts as toppings or add-ins
*If you get to try this recipe, please leave a comment. I love hearing how it turned out!
How to Make Fudge Brownies
First, start by melting the butter in a saucepan on the stove on low heat, stirring it occasionally while it melts. Then break up the unsweetened chocolate bar in smaller pieces and add it to the pan. Make sure to constantly stir as it melts so as to avoid burning. Once the chocolate is completely melted, remove it from the heat and allow it to cool for about 20 minutes. This will ensure that the chocolate does not cook the eggs when combined together later.
In the meantime, preheat the oven to 350 degrees Fahrenheit. Lightly oil an 8” x 11” glass baking dish.
Next, in a smaller bowl, pour in the gluten-free flour, baking powder, and salt. Stir together and set it aside.
Now in the bowl of a stand mixer or large bowl with a handheld mixer, add the sugar and the room temperature eggs. Beat on medium speed for 5 minutes until it increases in volume and becomes white-ish and fluffy. (On my KitchenAid stand mixer, I set the speed to 5) This is what makes the crackly top so it is a very important step.
To continue, pour in the vanilla extract and melted butter and chocolate. Use a spoon to stir until combined. Then add in the dry ingredients and use a fork to mix just until combined. Scrape the sides with a rubber spatula as needed. Using a fork helps to avoid over-mixing which creates more of a cake-like texture. That we do not want for brownies.
Last but not least, stir in the chocolate chips with the fork and pour the batter into the prepared baking dish. Bake on the middle oven rack for about 28 minutes. The center should have a slight jiggle when gently shaking. Allow the brownies to cool and the crackle top to form more. Serve and enjoy!
Storage Tips and Notes
- Store sealed at room temperature or in the refrigerator
- For freezing, cut out brownies and individually wrap in plastic and place in a sealed bag for ease in grabbing later
- Other chocolate chips can be used such as milk, white, or dark chocolate
- Walnuts or pecans are also great options for add-ins
- Both King Arthur Gluten Free Measure For Measure Flour and Cup4Cup Gluten Free Multipurpose Flour have been successfully tested. It is worth noting that not all gluten-free flour mixes are the same.
- If using a smaller glass pan than 8” x 11”, make sure to bake for a few extra minutes
Fudge Brownies
Ingredients
- ½ cup unsalted butter (8 tablespoons)
- 4 oz unsweetened baking chocolate, 100% cacao (I use Baker's Unsweetened Chocolate)
- 1 ¼ cups cane sugar or maple sugar (311g cane sugar, 262g maple sugar)
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips (95g)
- ½ cup + 2 tablespoons gluten-free all-purpose flour (100g) I use King Arthur Gluten Free Measure For Measure or Cup4Cup Gluten Free Multipurpose Flour
- ½ teaspoon baking powder
- 1 teaspoon salt
Instructions
- First, melt butter in a saucepan on the stove on low heat. Stir occasionally. Then break up the unsweetened chocolate bar into smaller chunks and set them in the pan. Stir constantly until fully melted so as to avoid burning. Remove from heat and allow it to cool for 20 minutes.
- Meanwhile, preheat the oven to 350°F. Lightly oil an 8'' x 11'' glass baking dish.
- In a small bowl, pour in the gluten-free flour, baking powder, and salt. Stir together and set aside.
- In the bowl of a stand mixer or in a large bowl with a handheld mixer, add the sugar and the room temperature eggs. Beat on medium speed for 5 minutes until the volume increases and it is white and fluffy.
- Next, add the vanilla extract and melted chocolate and butter to the fluffed egg and sugar mixture. Use a large spoon to stir until mixed well. Pour in the dry ingredients and use a fork to mix until combined to avoid over-mixing. Scrape the bowl as needed with a rubber spatula.
- Stir in the chocolate chips with a fork and pour the batter into the prepared baking dish. Spread it evenly out in the pan and bake on the middle oven rack for 28 minutes or until crackly on top with a slight jiggle in the middle when gently shaking. If using a smaller baking dish, bake for a few extra minutes or as needed.
- Allow the brownies to cool and the crackle top to continue to form. Serve and enjoy.
