This Fudgy Brownie recipe is so decadent, plus, it’s gluten free! The brownies are so moist, ooey, gooey, and so addicting. If you haven’t tried them yet, you need to try them! They are perfect for the holidays, or any day of the week.
Jump to RecipeDisclosure: Some of the links in this post are “affiliate links”. This means if you click on a link and purchase the item, I will get an affiliate commission. It will not cost you any extra money, but it will help me pay for this website, and it will help me to keep providing you with helpful articles such as this one. I only post links to products that I personally use and love, or to products that I wish I could have, and that could be of value to you. The information that I provide you with, my blog, videos, and many resources are free.
INGREDIENTS FOR YOUR FUDGY BROWNIE RECIPE
- dark chocolate , or semi-sweet chocolate I love to mix semi-sweet chocolate with dark chocolate, but you could go with either one if you chose to.
- butter, you might be able to substitute that with a dairy free alternative, such as coconut butter, or gee. I personally have not tried, but would imagine that coconut butter, or even coconut oil would make a good substitute.
- granulated sugar this is your plain old sugar.
- brown sugar using brown sugar in the our gluten free fudge brownies will add a depth of flavor, and some moisture into the brownies.
- room temperature eggs it is important for the eggs to be room temperature to allow the brownies to “fluff up” a bit. If the eggs are not room temperature, it would make it more difficult to blend them into the batter, and your brownies would come out denser.
- salt is important in this brownie recipe, or any dessert recipe because it balances out the flavors.
- vanilla extract who doesn’t like that?
- Chantal’s all purpose Gluten Free Flour Blend click the link if you haven’t made this gluten free flour blend yet. We use it a lot around here in our gluten free recipes.
- unsweetened cocoa powder to give you that rich deep chocolate brownie flavor
- xanthan gum to make sure your brownies “stick” together. If you do not use it, your gluten free brownies will still have a fudgy texture, but they will tend to fall apart easily.
UTENSILS YOU’LL NEED
- Standup mixer or hand mixer
- Medium bowl, if using a hand mixer
- Measuring cups
- Measuring Spoons
- Scale
- Rubber spatula
- 8”x8” glass baking dish
- Double boiler, or a stainless steel bowl that can fit snug over a pot of simmering water
- Oven Mitts
- sifter
HOW TO MAKE GLUTEN FREE BROWNIES WITH A FUDGY TEXTURE
Melting the chocolate
The first step in making these amazing decadent fudgy brownies is melting the chocolate and butter.
You could either melt them using a double boiler which is basically two pots, one inserted into the other, or a heat safe bowl that fits perfectly over one of your pots.
To melt the chocolate and butter, you will need to fill the bottom portion of your pot with water about 2 inches of water full. Bring it to a simmer, and keep at a very low simmer.
If the water gets to a rolling boil it will burn the chocolate. You need the heat to stay low and calm.
As you melt the chocolate continue to stir it to avoid it burning. any chocolate, or butter that stays at the edges of the bowl while melted for too long after it has been melted, tends to burn. This is where a rubber spatula comes in handy.
You will need to melt the chocolate and the butter first to allow them to cool while you are preparing the rest of the ingredients before adding them to the batter.
Beating the Eggs and Sugar
When you beat the eggs with the sugar you want them to reach a super light and fluffy texture.
To achieve this, you will need to add the eggs to the sugar one at a time. Beat each egg with the sugar separately until that egg becomes light and fluffy, then you can add the next egg and repeat.
Adding the Melted Chocolate and Butter – Key Ingredient to these Fudgy Brownies
As you add in the chocolate, you will want to add it into the batter in a constant slow stream as you continue to beat the mixture.
This will prevent the eggs from getting cooked in case the chocolate is still hot.
Expect some splattering to the sides of the bowl. Once you are done mixing in all the chocolate and butter into the batter, you can scrape the sides and bottom of the bowl with a spatula and mix again to ensure that everything is evenly mixed.
You’re on your way to finish making this amazing gluten free brownie recipe!
Adding in the Dry Ingredients to Finalize the Gluten Free Brownies
You want to sift in the dry ingredients into the batter to make sure you have no clumps.
The key here is to not mix too much after adding in the dry ingredients.
If end up beating the mixture too much at this point, your brownies will come out too dense.
You can choose to fold in the dry ingredients with a spatula, or gently beat them with the mixer for a very short time.
Pin This Post!
LOOKING FOR MORE GLUTEN FREE RECIPES?
Gluten Free Chocolate Chip Cookies
and…
Gluten Free Zalabia (Mediterranean Vegan And Nut Free Donuts)
Gluten Free Double Chocolate Mug Cake
Fudgy Brownies – Gluten Free Recipe
Equipment
- Standup mixer or hand mixer
- Medium bowl, if using a hand mixer
- Measuring cups
- Measuring Spoons
- Scale
- Rubber spatula
- 8”x8” glass baking dish
- Double boiler, or a stainless steel bowl that can fit snug over a pot of simmering water
- Oven Mitts
- sifter
Ingredients
- 200 g , or 7 oz dark chocolate , or semi-sweet chocolate,
- 115 g butter or 1 stick of butter
- 225 g , or 1 cup granulated sugar
- 100 g , or 1/2 cup brown sugar
- 3 eggs room temperature
- A pinch of salt or an1/8th of a teaspoon
- 1 tablespoon vanilla extract
- 75 g , or ½ cup Chantal’s all purpose Gluten Free Flour Blend
- 25 g , or ¼ cup unsweetened cocoa powder
- 1 teaspoon xanthan gum
Instructions
- Preheat oven to 350 F
- Add water to the bottom portion of the double boiler, and bring it to a gentle simmer. Reduce heat to low.
- If you are using a bar of chocolate instead of morsels, break it up into small pieces.
- Add the butter and chocolate to the portion of the double boiler that sits over the water, or to the stainless steel bowl that sits over the pot of simmering water.
- Gently melt the chocolate and the butter over the pot of simmer water, or in the double boiler, over low heat, while stirring constantly using a rubber spatula to prevent the chocolate from burning. Make sure to scrape the melted chocolate from the bottom of the bowl, and to continuously rotate it until fully melted. Once the chocolate and butter are fully melted, set them aside to cool.
- Into a standup mixer bowl, or a medium bowl, add the granulated sugar, brown sugar, and one egg. Gently increase speed to high, and beat until fluffy. Add the remaining eggs one at a time, beating each egg into the sugar mixture until it becomes fluffy.
- Add in the salt and vanilla extract, and beat gently.
- Slowly, add in the chocolate butter mix, as you beat on a low speed. Gently increase the speed until the mixture is fully combined. Scrape the sides of the bowl and beat again if necessary.
- Sift the cocoa powder, xanthan gum, and Chantal’s Gluten Free All Purpose Flour Blend into the mixture. Gently beat on medium to low speed until equally combined. Do not over beat. Scrape the sides and bottom of the bowl using the rubber spatula, and slightly beat the mixture one more time to fully combine everything. Do not over-beat.
- Grease an 8”x8” glass baking pan with some butter.
- Poor the brownie mixture into the prepared pan, and level using the rubber spatula. Give it a few taps on the counter to remove excess air bubbles.
- Place on the middle rack of a 350 F preheated oven, and bake for 30 to 35 minutes, or until the sides and the top are fully set.
- Remove from oven, and allow to cool completely before serving.
I’m actually probably going to make these today, because I have all the ingredients and I need brownies and these really do look delicious!