Description
These Gluten-Free Brownies are rich, fudgy, and perfectly moist, made without any gluten-containing ingredients. Featuring a luscious chocolate base enhanced with espresso powder and a delicate sprinkle of sea salt on top, these brownies are a decadent treat suitable for anyone avoiding gluten. Quick to prepare and baked in just 25 minutes, they are ideal for satisfying your chocolate cravings with a homemade touch.
Ingredients
Chocolate and Butter
- 1 1/2 cups chocolate chips, divided
- 6 tablespoons unsalted butter, cut into tablespoon pieces
Sugars
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
Wet Ingredients
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 1/4 cup Dutch processed cocoa (can use unsweetened cocoa)
- 3 tablespoons cornstarch (make sure it’s a gluten-free brand)
- 1/2 teaspoon espresso powder (optional)
- 1/4 teaspoon sea salt, plus more for sprinkling on brownies
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray an 8×8-inch baking pan with nonstick cooking spray. Line it with parchment paper leaving an overhang on the sides, then spray the parchment paper again to ensure the brownies won’t stick. Set this pan aside.
- Melt Chocolate and Butter: In a large microwave-safe bowl, combine 1 cup of the chocolate chips with the butter. Microwave in 30-second increments on high, stirring after each interval until melted and smooth. This should take about 1 minute or slightly longer. Be careful not to overheat the mixture to prevent burning.
- Add Sugars and Eggs: Stir in the brown sugar and granulated sugar until the mixture is smooth. Then incorporate the eggs and vanilla extract, mixing thoroughly until combined and uniform.
- Combine Dry Ingredients: Add the Dutch processed cocoa, cornstarch, espresso powder (if using), and sea salt to the chocolate mixture. Stir until just combined to avoid overmixing. Gently fold in about one-fourth of the remaining chocolate chips into the batter.
- Transfer and Top: Pour the brownie batter evenly into your prepared pan. Sprinkle the remaining chocolate chips over the top, along with a light pinch of sea salt to enhance flavor and texture.
- Bake: Place the pan in the preheated oven and bake for 20 to 25 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but not wet batter.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the parchment paper. Cut into 12 squares and serve.
Notes
- Using Dutch processed cocoa results in a smoother and less acidic flavor, but unsweetened cocoa powder can be used as a substitute.
- Ensure cornstarch is labeled gluten-free to maintain the integrity of the recipe.
- Espresso powder enhances the chocolate flavor but is optional.
- Lining the pan with parchment paper and an overhang makes removal of the brownies easier after baking.
- Allowing the brownies to cool completely will yield cleaner, neater squares when cutting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
