Best Gluten Free Brownies Ever!

Best Gluten Free Brownies Ever!

Whether you like your gluten free brownies cake-like or fudgy, these bites of gluten free brownie heaven will please. With decadent, slightly crispy tops and chewy, deliciously moist centers, they are truly the best gluten free brownies ever!

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If you subscribe to my YouTube channel, you may have seen my Fox video news segment showing how to make this decadent treat — it’s one of the oldest videos on my channel (gosh, videos have come a long way!), but luckily I don’t look a day older since 2009 – no way (LOL)!

But I digress …

or you may have seen this recipe in my cookbook, Free for All Cooking, but I’m sharing it again now with a twist, in honor of that day of hearts and chocolate and all things sweet and red: Valentine’s Day. (For even more chocolate and other Valentine’s Day treats, hop to my gluten free Valentine’s Day Recipe Round-Up!)

For the requisite holiday touch of red, I add Dark Morello Cherries to a dessert that was already luscious, and is now outrageously delicious!

brownies gluten free - gfJules

For the cleanest cuts, use a plastic knife or pizza cutter!

 

And, to get that classic brownie “crust,” I’ll tell you a baker’s secret: cream the sugar and eggs together at high speed for at least 6 minutes. That’s right, it’s just a simple thing but it makes a noticeable difference in the final results. But if you don’t have an electric mixer and you don’t want your arm to fall off from mixing, skip it and just mix the recipe with a fork or whisk; they’ll still taste delicious!

Don’t you feel better for that knowledge? It’s really quite an amazing trick. Well, that, along with lining the pan with parchment or oiled foil for easy release and precise cutting, will actually make any brownie recipe better.

With or without the cherries, I think you’ll agree that these brownies aim to please, and oh! the aroma while these babies are baking!

So for Valentine’s Day or anytime the chocolate craving hits, run on into the kitchen and whip up a batch of what will become your family’s favorite brownie, gluten free or otherwise!

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Best Gluten Free Brownies Ever!

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5 from 2 reviews

  • Author:
  • Prep Time: 25 minutes
  • Cook Time: 35-45 minutes
  • Total Time: -25845835.3167 minute
  • Yield: approximately 16–20 brownies

Ingredients

Instructions

Preheat oven to 325ºF (static).

Arrange a sheet of parchment paper or aluminum foil in an 8 x 8-inch baking pan, pressing to cover the bottom and up the sides.

If using aluminum foil, use the “release” kind, or lightly spray with cooking oil. This step will make it easier to remove the brownies from the pan by pulling up on the paper or foil and leaving behind a clean pan.

Prepare a double boiler or a medium-size pan filled with 1 inch of water, with a slightly smaller pan sitting on top of the pan with water. Boil the water in the bottom pan, then cut the flame back to low-medium and add the chocolates and butter to the top pan over the simmering water. Stir and remove from heat when melted.

In a separate bowl, whisk together the sugar and vanilla, then stir in the eggs, one at a time. If using an electric mixer, beat for 6 minutes on high; the mixture will be lighter in color and texture after 6 minutes.

Finally, add in the coffee and continue to whisk until mixture is completely smooth. Add to the melted chocolate mixture.

In a large bowl, whisk to combine the gfJules™ Flour, salt, and baking powder.  Stir into the melted chocolate-sugar pot until combined. Gently fold in the cherries, if using.

Pour the batter into the prepared pan and bake for 35–45 minutes, or until a toothpick or cake tester inserted in center comes out with only a few wet crumbs (not totally clean, or they’ll be overcooked!).

As a rule, brownies are much better on the un-done side, as opposed to the overdone side.

Cool brownies in the pan on a wire rack for 5 minutes. Lift the brownies from the pan by pulling up on the paper or foil. Completely cool brownies on a wire rack.

Cut into squares with a plastic knife or pizza cutter for cleanest cuts.

The best gluten free brownies ever

 

We hope you love this recipe as much as we do!

To pin it and save for later … because let’s face it, you don’t want to lose this one … here’s a pin for you!

Whether you like your brownies cake-like or fudgy, you'll love these chewy & decadently moist chocolate treasures. The best gluten free brownies ever! gfJules.com

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55 thoughts on “Best Gluten Free Brownies Ever!

  1. This recipe is to die-for! I made it for this past Christmas and everyone loved them and even those who won’t eat gluten-free didn’t know the difference. They are such a special treat. They remind me of Black Forest Cake.

  2. Hello, do you have measures in grams? I have tried them but they result too oily, I am using egg replacer and 100% cacao. Any recommendations?

  3. There is nothing better than a rich, fudgy, decadent brownie. Thanks for the tip to make the tops “crusty.” (That is almost my favorite part of the brownie.”

  4. Tried these, only thing i eliminated was sugar (trying to watch my sugar), I used honey instead. I added 3/4 cup cocoa powder instead of bakers chocolate. Came out super dry… recipe didnt call for oil. What could I have done wrong??

    • Hi Kevin, using cocoa in place of melted chocolate will add a lot of dryness to a recipe, and replacing sugar with honey will also tend to throw off the liquid: dry ratios, but reduce or eliminate the body and caramelization that comes from sugar as well. Did you use butter? You mentioned that the recipe didn’t call for oil, so I’m hoping you still added the butter as a fat; it is melted and added to the chocolate in the recipe like oil would be. I hope that explains why they wouldn’t turn out just like the picture – they were some pretty significant changes you made to the recipe, so it can be hard to predict exactly how something will turn out in the end with such substitutions. Maybe try it again as written so you know what to expect and then you can try experimenting some from there?
      ~jules

  5. I drink only high quality organic coffee beans and now have no issues with coffee. It is gluten/wheat that gives me migraines. Bulletproof is high quality coffee too. The quality of coffee matters a lot which can actually be healthy in moderation. Dave Asprey has info on his blog about this fact concerning coffee. Looking forward to baking up these awesome looking brownies. In fact, was just looking for a great gf brownie recipe Jules and someone gave me a bag of fresh cherries! Yum! Thank you!

      • i finally made this brownie recipe and can confirm that I really do MISS the brownie mix that was discontinued. This recipe tastes nothing like the mix. It doesn’t have the same color, texture or flavor. It’s not bad but, not the same. That mix was the bomb! Please bring your awesome brownie mix back!!

        • It’s all in the cocoa — for my brownie mix I used two different kinds of super high quality cocoa. We are planning on bringing the mix back this year (yay!) but until then, give it a try again with really high quality chocolate instead. I hope it’ll tide you over until the mix is out again!
          ~jules