Best Gluten-Free Fudgy Brownies — Easy, Ultra-Fudgy
Gluten-Free Fudgy Brownies
Equipment
- Digital Kitchen Scale Accuracyto 1 gram ensures consistent results every time—this is non-negotiable forfoolproof gluten free baking.
- 9x9-inch metal baking pan Metal conducts heat more evenly than glass. Line with parchment paper for easy removal.
- Double boiler or microwave-safe bowl For gentle chocolate melting without scorching.
- Electric hand mixer Creates the necessary air incorporation for that crackly top.
- Instant Read Thermometer Check internal temperature (should read 195-200°F when done) for precision baking.
Ingredients
- 8 oz (227g) Dark chocolate (70% cacao) Quality matters—use bar chocolate, not chips (they contain stabilizers)
- ½ cup (113g) Unsalted butter For dairy free version, use refined coconut oil (not virgin)
- 1 cup (200g) Granulated sugar Creates the crackly top structure
- ½ cup (100g) Light brown sugar, packed Adds moisture and chewiness
- 4 large Eggs, room temperature Cold eggs won't emulsify properly—set out 30 minutes before
- 1 tbsp (15ml) Pure vanilla extract Enhances chocolate complexity
- 1 cup (96g) Blanched almond flour (superfine) Must be superfine—coarse almond meal creates gritty texture
- ½ cup (50g) Dutch-process cocoa powder Dutch-process has smoother flavor than natural cocoa
- ¾ tsp Fine sea salt Amplifies chocolate flavor perception
- ½ tsp Espresso powder (optional) Deepens chocolate flavor without adding coffee taste
- ¾ cup (128g) Dark chocolate chips (gluten free) For chocolate chip gluten free brownies—fold in at the end
Instructions
Step 1: Prepare Your Pan and Ingredients
- Preheat oven to 325°F (163°C). Position the rack in the center of the oven.
- Line a 9x9-inch metal baking pan with parchment paper, leaving a 2-inch overhang on two sides.
- Lightly spray the parchment with cooking spray to prevent sticking.
- Set eggs on the counter to reach room temperature—this takes about 30 minutes but is crucial for proper emulsification.
Step 2: Melt the Chocolate and Butter
- Chop the dark chocolate into small, uniform pieces (about ½-inch) for even melting.
- Combine chocolate and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until 90% melted (about 90 seconds total).
- Stir continuously until completely smooth. The residual heat will melt the remaining chocolate—this prevents overheating.
- Let cool for 5 minutes. The mixture should feel warm but not hot to the touch (about 100°F).
Step 3: Create the Sugar-Egg Foam
- In the same bowl with the cooled chocolate mixture, add both sugars, eggs, and vanilla extract.
- Using an electric hand mixer on medium-high speed, beat for exactly 3 minutes. Set a timer—this is critical.
- The mixture should become pale brown, thick, and noticeably increased in volume. When you lift the beaters, the batter should fall in thick ribbons that hold their shape for 2-3 seconds.
Step 4: Incorporate the Dry Ingredients
- In a separate small bowl, whisk together almond flour, cocoa powder, salt, and espresso powder (if using) until no lumps remain.
- Sift the dry mixture over the chocolate-egg mixture using a fine-mesh sieve. This prevents clumping and ensures no grit.
- Using a flexible silicone spatula, gently fold the dry ingredients into the wet mixture. Use a 'J' motion—scrape the bottom, lift up and over.
- Fold just until no dry streaks remain (about 15-20 strokes). You should still see some streaks of cocoa—they'll incorporate during baking.
- If making chocolate chip gluten free brownies, fold in the chocolate chips now with just 3-4 gentle strokes.
Step 5: Bake to Fudgy Perfection
- Pour the batter into your prepared pan. Use an offset spatula to spread evenly into corners.
- Tap the pan firmly on the counter 3-4 times to release large air bubbles (which would create holes).
- Bake for 23-27 minutes. Start checking at 23 minutes. The edges should look set and pull away slightly from the pan sides.
- The center should still jiggle slightly when you gently shake the pan—it will look underbaked. This is correct for fudgy brownies without flour (traditional flour, that is).
- An instant-read thermometer inserted in the center should read 195-200°F. This is the sweet spot for fudgy texture.
- Remove from oven and place on a wire cooling rack. Let cool in the pan for 45 minutes minimum—cutting too early results in gooey mess instead of clean slices.
Step 6: Cut and Serve
- After 45 minutes, use the parchment overhang to lift the entire brownie slab onto a cutting board.
- For clean cuts: warm a large chef's knife under hot tap water, wipe dry, then make one cut. Wipe the blade clean and reheat between each cut.
- Cut into 16 squares (4x4 grid). You'll notice the glossy, crackled top and ultra-fudgy interior.
