Gluten-Free Brownies

These are the fudgy, shiny-topped brownies that end the search: one bowl, cocoa-forward, with crackly tops and dense centers. Gluten-free flour actually helps here — less structure means more fudge.

Yield: 16 squares · Time: 45 min

Ingredients

• 3/4 cup (170 g) butter, melted
• 1 1/4 cups (250 g) sugar
• 2 large eggs + 1 yolk
• 2 tsp vanilla
• 3/4 cup (65 g) Dutch-process cocoa powder
• 1/2 cup (70 g) gluten-free all-purpose flour blend
• 1/2 tsp salt
• 3/4 cup dark chocolate chunks

Directions

1. Whisk the hot melted butter into the sugar, then beat in eggs, yolk, and vanilla for a full minute — this builds the shiny top.
2. Sift in the cocoa, flour blend, and salt; fold until just combined.
3. Fold in the chocolate chunks and spread into a parchment-lined 8×8 pan.
4. Bake at 350°F (175°C) for 26–30 minutes until the center is just set.
5. Cool completely in the pan before cutting — cold brownies cut clean.

Pro tip: A minute of hard whisking on the eggs and sugar is the entire secret to the crackly bakery top.

Gluten-Free Notes

A quick label-reading reminder: scan ingredient lists for wheat, barley, rye, and malt, and look for a gluten-free claim on anything processed. When a label is unclear, the manufacturer’s website usually settles it.

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Browse more in Cookies & Bars, or explore our gluten-free breakfast recipe database and hot cereal guide.