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

The Best Homemade Gluten-free Brownies

Meeta Arora
The BEST gluten-free chewy fudge brownies are here, with their perfect fudge centers, crispier edges, and beautiful cracked tops!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 9
Calories 276 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.

Nutrition

Calories: 276kcalCarbohydrates: 41gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 82mgSodium: 232mgPotassium: 64mgFiber: 1gSugar: 28gVitamin A: 394IUVitamin C: 0.3mgCalcium: 28mgIron: 1mg
Keyword gluten free nut free brownies, gluten-free brownies, wheat free brownies
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