Ultimate Gluten Free Brownies Recipes

ULTIMATE GLUTEN-FREE BROWNIES

Ultimate Gluten-Free Brownies image

These ultimate gluten-free brownies have variations for small-batch, medium-batch, and full-batch using any pan you have. With both cocoa powder and melted chocolate, they're extra chewy and rich with crisp edges. These gluten-free brownies can be made using almond flour and browned butter, or can also be made nut-free and/or dairy-free.

Provided by Sarah Menanix

Time 1h2m

Number Of Ingredients 36

Ingredients

¼ cup (27g) dutch-processed cocoa powder (or natural unsweetened cocoa powder, see note)
3 tablespoons (21g) super-fine blanched almond flour OR 2 tablespoons (17g) buckwheat flour
2 tablespoons (20g) sweet rice flour (different from "white rice flour" or "brown rice flour" - I recommend Koda Farms or Bob's Red Mill)
½ teaspoon espresso powder (optional)
¼ teaspoon kosher salt
1/8 teaspoon baking soda
4½ tablespoons unsalted butter (see note for dairy-free alternative)
1 oz bittersweet chocolate chips or chopped chocolate (60-70%), divided
¼ cup (52g) granulated sugar
¼ cup (50g) dark brown sugar
½ teaspoon pure vanilla extract
1 large egg, room temperature
½ cup (54g) dutch-processed cocoa powder (or natural unsweetened cocoa powder, see note)
¼ cup + 2 tablespoons (42g) super-fine blanched almond flour OR ¼ cup (34g) buckwheat flour
¼ cup (40g) sweet rice flour (different from "white rice flour" or "brown rice flour" - I recommend Koda Farms or Bob's Red Mill)
1 teaspoon espresso powder (optional)
½ teaspoon kosher salt
¼ teaspoon baking soda
9 tablespoons (1/2 cup + 1 tablespoon) unsalted butter (see note for dairy-free alternative)
2 oz bittersweet chocolate chips or chopped chocolate (60-70%), divided
½ cup (104g) granulated sugar
½ cup (100g) dark brown sugar
1 teaspoon pure vanilla extract
2 large eggs, room temperature
¾ cup (81g) dutch-processed cocoa powder (or natural unsweetened cocoa powder, see note)
1/2 cup + 1 tablespoon (63g) super-fine blanched almond flour OR 1/4 cup + 2 tablespoons (51g) buckwheat flour
1/4 cup + 2 tablespoons (60g) sweet rice flour (different from "white rice flour" or "brown rice flour" - I recommend Koda Farms or Bob's Red Mill)
1½ teaspoon espresso powder (optional)
¾ teaspoon kosher salt
½ teaspoon baking soda
13 tablespoons (¾ cup + 1 tablespoon) unsalted butter (see note for dairy-free alternative)
3 oz bittersweet chocolate chips or chopped chocolate (60-70%), divided
¾ cup (156g) granulated sugar
¾ cup (150g) dark brown sugar
1½ teaspoon pure vanilla extract
3 large eggs, room temperature

Steps:

Select the size batch and pan you're using from below. Preheat oven to 350°F and line the pan you're using with parchment paper.
Sift together the cocoa powder, superfine blanched almond flour (or buckwheat flour for a nut-free version), sweet rice flour, espresso powder, salt, and baking soda. Set aside.
Place half of the chocolate chips (or chopped chocolate) in a medium to large mixing bowl. Brown the butter in a small saucepan over medium heat, cooking until the butter foams and browns, but does not burn. Pour the browned butter over the chocolate chips into the mixing bowl. Let sit for 2-3 minutes then stir to melt the chocolate.
Whisk in the light and dark brown sugars and vanilla.
Whisk in the egg and mix well. Mixing the egg in well at this step will help create crackly tops.
Whisk in the dry ingredients.
Dump the brownie batter into the prepared pan, pressing it into an even layer. Sprinkle remaining chocolate chips over the top and bake according to the pan size (see notes), until just set. When in doubt, best to err on the side of under-baking than over baking.
Let cool for at least 30 minutes in the pan before slicing and serving.

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