Description
Experience decadence with these flourless, gluten-free fudgy brownies that boast a dense, moist crumb and a rich, intense chocolate profile. Designed for home bakers, this reliable recipe uses a specific blooming technique with hot butter and cocoa to elevate flavor, resulting in a perfect crackly top that is sure to please any crowd without the need for gluten-containing ingredients.
Ingredients
10 tablespoons (142 g) Unsalted Butter
1 ¼ cups (250 g) Granulated Sugar
¾ cup plus 2 tbsp (75 g) Unsweetened Cocoa Powder
1 tsp Pure Vanilla Extract
¼ tsp Fine Sea Salt
2 Large Cold Eggs
½ cup (65 g) All-purpose Gluten-Free Flour containing xanthan gum
⅔ cup Walnuts or chocolate chips
Instructions
Preheat oven to 325°F (162°C) and line an 8-inch square baking pan with parchment paper.
Melt the butter in a medium saucepan over medium-low heat.
Remove from heat and stir in the sugar, cocoa powder, vanilla, and salt while hot.
Add the cold eggs one at a time, beating vigorously after each addition to create a glossy batter.
Stir in the gluten-free flour until just combined, ensuring no white streaks remain.
Fold in your chosen mix-ins like walnuts or chocolate chips.
Spread the batter evenly into the prepared pan.
Bake for 25 minutes or until a toothpick inserted into the center comes out with moist crumbs.
Let cool completely in the pan before lifting with parchment handles to slice.
Notes
Ensure the gluten-free flour blend contains xanthan gum for structure. Do not overmix the batter once the flour is added to maintain the fudgy texture. Store at room temperature in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 18g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg