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Gluten-Free Brownie Cake Recipe

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4.2 from 31 reviews

  • Author: Amina
  • Total Time: 1 hour 5 minutes
  • Yield: 25 servings
  • Diet: Gluten Free

Description

This Gluten-Free Brownie Cake is a rich, fudgy dessert perfect for those avoiding gluten but craving a decadent chocolate treat. With a smooth chocolate and butter base mixed into a thick batter and baked until perfectly set with a crackled top, this recipe yields dense, delicious brownies that are easy to slice and share. Using simple ingredients and straightforward steps, it’s an ideal recipe for both beginner bakers and chocolate lovers alike.

Ingredients

Chocolate Mixture

  • ¾ cup unsalted butter
  • 1 cup semisweet chocolate chips
  • 1 tablespoon pure vanilla extract

Dry Ingredients

  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon Kosher salt

Wet Ingredients

  • 3 large eggs
  • ¾ cup granulated sugar
  • ½ cup sour cream

Topping

  • ¼ teaspoon Kosher salt
  • ¾ cup semisweet chocolate chips

Instructions

  1. Set the oven and prep pan: Preheat your oven to 350°F (175°C) and line an 8 x 8-inch square baking pan with parchment paper, making sure the paper covers the sides with slits cut at the corners for a flat fit.
  2. Make the chocolate mixture: In a small saucepan over low heat, melt together ¾ cup unsalted butter, 1 cup semisweet chocolate chips, and 1 tablespoon pure vanilla extract. Stir until smooth, then remove from heat and let it cool to room temperature.
  3. Mix dry ingredients: In a large bowl, whisk together 1 cup all-purpose flour, 1½ teaspoons baking powder, and ½ teaspoon Kosher salt. Set aside.
  4. Whip the eggs and sugar: Using an electric mixer or a vigorous hand whisk, beat 3 large eggs with ¾ cup granulated sugar until the mixture is thick, pale yellow, and fluffy, about 3 minutes.
  5. Combine everything: Gradually mix half of the cooled chocolate mixture into the eggs and sugar, then add the remainder and stir again. Incorporate ½ cup sour cream, then gently fold in the dry ingredients until just blended. Pour the batter into the prepared pan, sprinkle with the remaining ¼ teaspoon Kosher salt and spread ¾ cup semisweet chocolate chips evenly on top.
  6. Bake: Place the pan in the preheated oven and bake for approximately 40 minutes. The brownie cake is done when the center no longer jiggles and the top starts to crack.
  7. Cool and cut: Allow the cake to cool completely in the pan for at least one hour. Use the parchment paper to lift it out gently, then cut into 25 small, even squares and serve.

Notes

  • Using parchment paper makes removing the brownies easier and helps achieve clean cuts.
  • Let the chocolate mixture cool to avoid cooking the eggs when combined.
  • Cutting the brownies small is suggested because they are dense and thick; adjust size based on preference.
  • The texture is fudgy and moist, so avoid overbaking to maintain that consistency.
  • This recipe is naturally gluten-free if substituting the flour for a gluten-free all-purpose blend.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/gluten-free-brownie-cake-recipe/