Who doesn't love simply delicious, chocolatee, gluten free fudge brownies with that perfect crinkle top? These brownies are made with a combination of dark chocolate and cocoa powder. This recipe was created after a reader asked me if I can create a simple brownie recipe without any fancy add-ins or toppings. Just a good fudgy brownies. Because sometimes simple is the way to go (also if you have any requests please never hesitate to reach out - you can reach me via my contact page)
- Recipe Ingredient Notes
- How to make gluten-free brownies
- Storage and Freezing of brownies
- How to get that shiny, crinkle top on a brownie
- How to check your brownies for doneness
- How to cut the picture perfect brownies
- FAQ for Gluten Free Fudge Brownies
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I use my own Gluten Free Flour Blend in this recipe. This blend already contains xanthan gum. You can easily swap this out for your favorite gluten-free flour blend such as Bob's Red Mill 1-1. However, if you make your own blend, please add ½ teaspoon of xanthan gum for the 80 grams of flour we use in this recipe. Flours like coconut flour or almond meal will not work here.
Chocolate: I use 64% dark chocolate in this recipe but any high-quality dark chocolate (60% or darker) will work.
Dutch Processed Cocoa Powder: I highly recommend using dutch processed cocoa in this recipe. Dutch-processed cocoa produces richer, fudgier chocolate flavor. My go-to brands are Cacao Barry Extra Brute and Valrhona Pure Cocoa Powder. If you are looking for a better price point for cocoa powder I recommend Hershey’s Dutched Cocoa, Special Dark, 100% Cacao. Be aware if you use Natural Cocoa Powder in this recipe, the brownies may be lighter in color and drier. Only use unsweetened cocoa powder.
How to make gluten-free brownies
I highly recommend using a stand mixer to make this fudge brownie recipe UNLESS you would like to whip the eggs with an electric mixer for 8 minutes.
Step 1: Preheat the oven to 350F and line an 8×8 inch metal pan with parchment paper. Make sure to leave some overhang so you can easily remove the brownies from the pan.
Step 2: Place the dark chocolate in a heat-proof, microwave-safe bowl. Cut butter into small cubes, place in a saucepan over low heat and melt. Once the butter has melted, pour it over the chocolate chips and set it aside. The heat of the melted butter will melt the chocolate. Alternatively, you can combine the chocolate and butter in a microwave-safe bowl, and carefully melt them in the microwave.
Step 3: Combine the eggs (can be cold), both sugars, salt, vanilla extract, and instant espresso in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high until extremely thick and tripled the volume, about 8 minutes.
Step 4: In the meantime combine gluten-free flour and cocoa powder in a small bowl.
Step 5: With a heat-proof spatula stir together your melted butter-chocolate mixture. The butter and the chocolate should be "emulsified" which means they should have a smooth liquid texture. If the chocolate is not fully melted stick the bowl in your microwave for 10-15 seconds.
Step 6: When the egg-sugar mixture looks fluffy and thick, slow down the speed of your mixer to low and add the WARM melted chocolate-butter mixture. Mix until combined. I recommend stopping your mixer and scraping down the sides to make sure everything is combined well.
Step 7: Once the wet ingredients are combined, turn the speed of your mixer to SLOW and add the dry ingredients all at once. Carefully mix until roughly combined. Turn off the mixer and with a flexible spatula fold in the flour cocoa mixture. Make sure to get the bottom of the pan.
Step 8: Pour batter into the prepared pan. Use a small offset or on the back of a spoon to smooth out the brownie batter evenly.
Step 9: Bake the brownies for 24-26 minutes at 350F. These gluten free brownies should have a crackly top and should feel firm. Please remember baking time depends on your oven.
Step 10: Remove the brownies from the oven, top with some flaky sea salt and allow to cool completely on a wire rack. Or until you can't wait any longer and want to dig in (if you cut them now they will be gooey!)
For easy cutting, allow the brownies to set up in the fridge for at least 2hrs before cutting. This will give you the perfect gluten-free brownies with clean edges.
Storage and Freezing of brownies
I recommend storing the brownies in an airtight container at room temperature. If your kitchen is fairly warm or it is very humid outside, I recommend storing them in the fridge. Brownies should be good for 5-7 days.
Nevertheless, brownies freeze very well. Place them in an airtight container and freeze for up to 3 months. Thaw them at room temperature or enjoy them frozen.
How to get that shiny, crinkle top on a brownie
We all love that shiny, crinkle top on brownies which looks almost like a flakey topping. To achieve this, you must whip the eggs and sugar mixture for an extended period of time. While whipping you incorporate air to the eggs which will create that crinkle on top of your brownies with a fudgy, moist brownie underneath.
While whipping your eggs and sugar mixture for 8 minutes seems like a very long time, please do not skip this important step.
How to check your brownies for doneness
You can check the doneness of brownies by sticking a toothpick in the center of your pan of brownies. There should be a few moist crumbs sticking to the toothpick when you remove it from the brownies. If the toothpick is clean with no crumbs sticking to it, your brownies are overdone and if your toothpick looks very wet, the brownies still need time. However, for the perfect fudge brownies, you would like to have some moist crumbs sticking to your toothpick.
How to cut the picture perfect brownies
What you will need:
- a pitcher with HOT water
- a clean, dry towel
- a sharp knife
Start out with chilled gluten free fudge brownies (or cake). 10-15 minutes in the fridge can work wonders and by the time you are done slicing the brownies/cake, it will be at room temperature again.
Dip your Chef's Knife in the hot water and dry very well with the towel. The hot water will warm up the blade and will slide through the brownie/cake a lot easier. (You can also clean your knife under running hot water but it seems very wasteful so I recommend using a tall pitcher with hot water. water in)
Clean your knife in between cuts in the hot water, wipe clean, and continue cutting. The cleaning is the very important part here. If you skip this step your gonna smudge all the leftovers from your previous cut onto the next cut.
You can see a video on how I cut my brownies here: How to cut the picture perfect brownies
FAQ for Gluten Free Fudge Brownies
Can I make this recipe with "regular" all purpose flour?
If you would like to recreate this recipe with All Purpose flour please use 60 grams of all-purpose flour and clearly do not add xanthan gum.
Can I make this recipe vegan?
This recipe heavily relies on the structure and volume created by the eggs. I have not tested this recipe with aquafaba. But if you would like to give it a try, please let me know how it turns out. As for the butter, please use your favorite vegan butter substitution. I do not recommend coconut oil since the flavor is too overpowering.
I did not get a crinkle topping!
We all love that shiny, crinkle top on brownies which looks almost like a flakey topping. To achieve this, you must whip the eggs and sugar mixture for an extended period of time. While whipping you incorporate air to the eggs which will create that crinkle on top of your brownies which a fudgy, moist brownie underneath.
So while whipping your eggs and sugar mixture for 8 minutes seems like a very long time, please do not skip this important step.
Can I freeze my brownies?
Yes! Those brownies freeze exceptionally well. Cut them in pieces, place them in an air-tight container and stick them in your freezer. When you are ready to enjoy your brownies, allow them to thaw at room temperature (I actually love eating them frozen - yes, frozen brownies are delicious)
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
- 170 grams unsalted butter (which we will melt)
- 100 grams dark chocolate (60% or higher)
- 3 large eggs
- 200 grams granulated white sugar
- 50 grams light brown sugar
- ¾ teaspoon kosher salt
- 1 teaspoon vanilla
- 1 teaspoon instant espresso (optional)
- 80 grams Gluten-Free Flour
- 65 grams cocoa powder
- flaky sea salt to finish (optional)
Make Chocolate Butter Mixture
- Place 100 grams of dark chocolate in a heat-proof, microwave-safe bowl.
- Cut butter into small cubes and place in a saucepan over medium heat.
- Let the butter melt and then begin cooking. Stir frequently and watch the butter.
- Continue cooking until all the butter is melted. Remove from the heat and pour the melted butter over the 100 grams of chocolate and let it sit in the bowl. This will be a very fluid mixture.
How to make the Brownies
- Preheat the oven to 350°F .
- Grease an 8 x 8–inch pan with a nonstick cooking spray and then line the pan with parchment paper, leaving the sides to overhang the edges.
- Combine the eggs, both sugars, salt, vanilla, and instant espresso in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high until extremely thick and fluffy, about 8 minutes.
- In the meantime combine gluten-free flour and cocoa powder.
- With a heat-proof spatula stir together your melted butter-chocolate mixture. The heat from the melted butter should have melted all the chocolate. If it's not fully melted stick the bowl in your microwave for 10-15 seconds.
- When your egg-sugar mixture looks fluffy and thick, slow down the speed of your mixer to low and add the chocolate-butter mixture. Mix until combined. I recommend stopping your mixer and scrape down the sides to make sure everything is combined well.
- Once the egg-sugar mixture and the butter-chocolate mixture are combined, turn the speed of your mixer to SLOW and add cocoa flour mixture all at once. Carefully mix until roughly combined. Turn of the mixer and with a flexible spatula fold in the flour cocoa mixture. Make sure to get the bottom of the pan.
- Pour the batter into the prepared pan. Use a small offset or on the back of a spoon to smooth out the batter evenly.
- Bake the brownies for 24 minutes at 350F.
- Remove the brownies from the oven, top with some flaky sea salt and allow to cool completely. Or until you can't wait any longer and want to dig in (if you cut them now they will be gooey!)
- You want the brownies completely set up before cutting them, please chill them in the fridge for at least 2hrs. Otherwise, they are gooey when cutting.
Store brownies in your fridge for up to 5 days or wrap tightly and freeze for up to 3 month.
Amount Per Serving: Calories: 220