Quick Gluten-Free Brownies
These Quick Gluten-Free Brownies are fudgy, rich, and irresistibly chocolatey — made with pantry staples and ready in under an hour. A hidden gem for gluten-free dessert lovers.
Equipment
- 8-inch Square Baking Pan
- Mixing Bowls
- Whisk
- Rubber Spatula
- Saucepan
- Parchment Paper
Ingredients
Brownies
- 9 tbsp unsalted butter
- 1 1/4 cups white sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 cup unsweetened cocoa powder
- 1/3 cup gluten-free all-purpose flour blend
- 2 tbsp cornstarch
- 1/8 tsp baking soda
- 1/4 tsp kosher salt
- 1/8 tsp xanthan gum
- 5 oz semi-sweet chocolate chips divided, 4 oz for batter and 1 oz for topping
Instructions
- Preheat oven to 325°F (163°C). Line an 8-inch square pan with parchment or foil and lightly grease if needed.
- Melt butter and sugar in a saucepan over medium heat. Stir until smooth, then let cool to warm.
- Whisk eggs and vanilla in a bowl. Slowly whisk in the warm butter mixture. Stir in cocoa powder until thick and glossy.
- Fold in flour blend, cornstarch, baking soda, salt, and xanthan gum. Stir until just combined. Add 4 oz chocolate chips and mix gently.
- Spread batter evenly in the pan. Sprinkle remaining chocolate chips on top. Lightly tap the pan on the counter.
- Bake for 30 minutes, until center is just set. A few moist crumbs on a toothpick are perfect.
- Cool completely in the pan. Chill for 1 hour before slicing for neat squares.
- Serve slightly warm or freeze for later. Enjoy!
Notes
Bring eggs to room temp, don’t skip xanthan gum, and avoid overbaking for best texture. Chill before slicing for clean cuts.