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Fudgy Brownies (Gluten Free)

fudgybrowniesgfThe best gluten-free brownie recipe from scratch. These brownies are soft, chewy and perfectly chocolatey. Plus they're easy-to-make and you'll get shiny-topped, fudgy brownies.

10 Tbsp. salted butter (140 g)
½ cup high quality semi-sweet chocolate chips, such as Guittard (85 g)
½ cup Erythritol Gold (105 g)
¾ cup Monk Fruit Sweetener with Erythritol (Granular) (150 g)
2 large eggs + 1 egg yolk
1 tsp. pure vanilla extract
½ tsp. espresso powder (optional)
½ tsp. sea salt
⅓ cup unsweetened cocoa powder (25 g)
¾ cup gluten-free 1:1 baking flour (115 g)
1 cup chocolate chips

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter a 9x9" baking dish and set aside.

Cut the butter into Tbsp.-sized pieces. Add the butter and chocolate chips to a large double-boiler. Stir constantly and simmer gently until chocolate and butter are completely melted and well-combined.

Add the sweeteners to the butter mixture (you want it to be warm, even a little hot when you do this so they dissolve) and whisk vigorously for 1 minute.

Stir in the eggs one at a time, whisking 20 seconds after each addition. Whisk in the vanilla extract, espresso powder and salt.

Using a rubber spatula, mix in the cocoa powder and gluten-free flour until fully combined. Stir in the chocolate chips.

Pour the batter into the prepared baking pan. Smooth into an even layer. Bake for 30-35 minutes until set and a toothpick inserted into the center of the brownies comes out clean.

Cool the brownies for 30 minutes before cutting. Slice and enjoy.

Cook's Notes:

  • Cocoa Powder: You can use either Dutch-process or natural cocoa powder. The Dutch-process cocoa lends a richer, darker chocolate flavour, whereas the unsweetened, natural cocoa powder gives that classic, well-known brownie taste. Both are delicious.
  • Add chocolate chips + cocoa powder - for double the fudgy chocolate. The melted chocolate also helps brownies achieve a shiny top. Be sure to use a high quality chocolate like Guittard.
  • Gluten-Free 1:1 Baking Flour: I like to use a high quality gluten-free measure-for-measure flour blend in my baked goods. It works best to use a blend that contains xanthan gum in this recipe. I use Bob's Red Mill.
  • Use a metal baking pan if possible. I find a metal pan helps conduct heat better when making gluten-free brownies and baked goods. I also like using a light metal 9x9" pan. If all you have is a glass 9x9" pan that's fine. It will work as well.

Nutritional Information:
Calories: 324kcal | Carbohydrates: 39g | Protein: 4g | Fat: 18g | Saturated Fat: 11g