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Homemade gluten-free brownies cut and drizzled with more melted chocolate.

The Best Homemade Gluten-free Brownies

Sara Vaughn
The BEST gluten-free chewy fudge brownies are here, with their perfect fudge centers, crispier edges, and beautiful cracked tops!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 9
Calories 341 kcal

Ingredients
  

  • ½ Cup Butter
  • 1 Cup Chocolate
  • ¼ Cup Cocoa Powder
  • 3 Eggs Large
  • 1 ¼ Cups Sugar
  • 2 ½ Teaspoons Vanilla
  • ½ Teaspoon Salt
  • ½ Cup Arrowroot Starch 33 grams
  • ½ Cup Cassava Flour 70 grams
  • Addins if you are usnig any.

Instructions
 

  • Preheat the oven to 350 degrees F and line a 8x8 baking dish with parchment paper.
  • In a bowl melt the chocolate and butter together.
    ½ Cup Butter, 1 Cup Chocolate
  • In a separate bowl whisk together the eggs and the sugar until it is light and fluffy.
    3 Eggs, 1 ¼ Cups Sugar
  • Whisk the cocoa powder into the melted chocolate.
    ¼ Cup Cocoa Powder
  • Mix the vanilla and salt into the egg mixture.
    2 ½ Teaspoons Vanilla, ½ Teaspoon Salt
  • Slowly mix in the chocolate to the egg mixture.
  • Fold in the cassava and arrowroot starch.
    ½ Cup Cassava Flour, ½ Cup Arrowroot Starch
  • If you are adding anything else into the brownies add it now.
    Addins if you are usnig any.
  • Pour the batter into your prepared baking dish and bake in the preheated oven for 25-30 minutes, or until the top of the brownies is starting to crack and a fork comes out with a few crumbs on it. Do NOT overbake the brownies.

Notes

Tips and tricks.
  • The best pan for baking brownies. - I have made these in glass, metal, and even ceramic baking dishes, and they all work. I notice that with brownies, in general, the edges will become more crispy on the edges with a metal pan, and a glass pan has softer edges. I prefer to bake these gluten-free brownies in a metal 8x8 baking pan lined with parchment paper.
  • Don't overcook brownies. - Brownies are not like cake; you do not want a fork to come out completely clean. Doing that will lead to dry brownies that fall apart. Brownies are done with just a few crumbs still stuck to a fork without it being batter consistency. Do NOT overbake brownies.
Brownie add-ins.
You can keep them simple or spice them up when it comes to brownies. When I want to make these gluten-free brownies even more decadent, I will add something.
  • Extra chocolate chips.
  • Espresso or espresso powder.
  • Chopped nuts that you like; almonds and pistachios work well.
  • You can add a ½ teaspoon of cayenne and a ½ teaspoon of cinnamon to make these Mexican brownies.
  • I've even added my favorite corn-free, vegan marshmallows from My Dandies into these, and they were a big hit!
  • My husband loves when I swirl in some of his favorite peanut butter to make these the perfect gluten-free chocolate and peanut butter desserts. Don't like peanut butter? Swirl in some Nutella and turn these into gluten-free Nutella brownies.
  • If you are feeling extra, I like to drizzle these with a bit of homemade caramel while they are still warm.
Keyword gluten free nut free brownies, gluten-free brownies, gluten-free chocolate dessert, nut free brownies, oil free browines, wheat free brownies