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!
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. (For even more chocolate and other Valentine’s Day treats, hop to my gluten free Valentine’s Day Recipe Round-Up!)
You can always frost these gluten free brownies with a creamy homemade frosting for something truly fancy …
But I truly love the crackly tops without frosting, too.
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!
But if you’re looking for really fudgy brownies, stop the mixing madness once the gfJules Flour is added and mix only until combined. That way you’re not adding too much air to the batter — air that will later translate into a cakier brownie batter.
Don’t you feel better for that knowledge? It’s really quite an amazing trick. Well, that, plus the crackly top secret along with lining the pan with parchment or oiled foil for easy release and precise cutting, will actually make any brownie recipe better.
Of course, frosted gluten free brownies are hard to beat.
And if you’re in a Valentine’s Day frame of mind, try adding Dark Morello Cherries to this already luscious dessert to make a truly outrageously delicious treat anytime the chocolate craving hits.
So run, don’t walk, into the kitchen and whip up a batch of what will become your family’s favorite brownie, gluten free or otherwise!
Best Gluten Free Brownies Ever!
Whether you like your brownies cake-like or fudgy, you'll love these chewy & decadently moist chocolate treasures. The best gluten free brownies ever!
Ingredients
- 2 ounces unsweetened chocolate (nondairy = 100% cacao baking squares)
- 1/2 cup chocolate chips (dairy or nondairy, e.g. Enjoy Life®)
- 8 Tbs. butter or nondairy alternative (Earth Balance® Buttery Sticks)
- 1 cup granulated sugar
- 2 teaspoon pure vanilla extract
- 2 large eggs or egg substitute of choice (see Free for All Cooking or my article on egg substitutions)
- 1/4 cup black coffee, prepared (or milk of choice)
- 2/3 cup (90 grams) gfJules® All-Purpose Gluten-Free Flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder (omit for fudgiest brownie texture)
- 3/4 cup Dark Morello, pitted & drained (optional)
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, 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. Do not mix further -- only mix until combined.
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.
Notes
For fudgier brownies, do NOT add baking powder and do NOT over-mix this batter after the flour is added added or it will add too much air and create cakier gluten free brownies.
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!
Because I’m such a devotee of chocolate, I added 1/3 c. chocolate chips to the batter. Oh my! Oh my thighs! 🙂
Do you have any brownie recipes that use cocoa powder?
Hi Janice, this brownies with cocoa recipe looks yummy and I’m sure it would work great with my flour!
I use natural 100% cocoa. Use 6 tablespoons plus an extra 2 tablespoons of butter. They are fantastic!!
I just made these today. They were wonderful! I will definitely make them again. My whole family (even the non-GF’ers) loved them!
Thanks for the recipe!
These brownies are absolutely delicious. Been using your flour for about six months now and am very pleased with all the products. These brownies really don’t even need the icing they are so moist. Thanks, Jules
Well, I made the brownies and they were wonderful. My husband loved them and everytime he ate one, he said “these are the best brownies you have ever made”. I kinda got tired of hearing he say it, just kidding. They were moist and not crumbly at all and had a great flavor.
Thanks again Jules!!!!
Wow, Vickie! That’s fantastic! I can’t say that I’ve ever tired of hearing compliments on my baked goods, so you must’ve gotten a TON of wonderful compliments!
Thanks for reporting back – I love hearing readers’ success stories! Keep up the good work, sharing your delicious GF baked goods with others! Together we can all put that myth to bed that GF means “God-awful Flavor”! LOL!
Jules, love your products. I have been making brownies using your flour and my recipe. my husband loves them but, they crumble so much. Any suggestions.
Thanks,
Vickie
Hi Vickie – so glad to hear you’re loving my flour and products! Without seeing your brownie recipe, it’s hard for me to guess — have you tried this brownie recipe yet? It’s not crumbly at all so you could compare the two recipes and their proportions for a clue. Maybe there’s not enough liquid in your recipe? Give this one a shot – I’d love to hear what you think!
Thanks Jules, I’ll try the brownies this weekend and let you know!
I couple things I’ve found helpful with this recipe: (1)Double it! In my family these go fast. (2)When I melt the chocolates, I put them in a 2 cup glass measuring cup with the butter (I use coconut oil) and coffee (in my case tea) and microwave on high for 30 seconds at a time, stirring in between to make sure it melts evenly. This usually takes a total of 1 min. 30 seconds for me as the oil is warm when I add it and the tea is hot and at 30 sec at a time it ensures it won’t burn.
Great tips, Jennifer! Tell me more about the tea-for-coffee substitute. What kind of tea do you use? So glad to hear that’s yummy in this recipe too!
OMGoodness!!! These are to die for!!! They were a big hit with my gluten-eating family, too!
Wonderful, Jennifer!
I’m going to try making these and replace the coffee with tea (I don’t drink coffee anymore b/c it gives me an upset tummy…does this happen to anyone else?). I’m a huge tea drinker and wonder if this will enhance the chocolate flavor in a similar way as the coffee does.
What did I do wrong? THey came out of the oven looking like boiling soup! I followed the recipe except used egg substitute (oil, b powder, water). also used 1 earth balance stick. When it settled down and stopped boiling, we ate them like chewey little nuggets! Flavor was good, but not cake/brownie like. Help!
Christine – sounds like you made the best of it! Not sure what could have gone wrong, but sounds like it had something to do with the egg replacer. Next time maybe try 3 Tbs. mayo (or vegan mayo) or yogurt for each egg instead. Also check that your baking powder is still fresh. I love that you still ate them for the flavor! I bet they’d be good on ice cream!
Thank you! I don’t usually use egg replacer, but I was cooking for someone who does not eat egg, dairy or wheat. Next time I will use eggs, but helpful info nonetheless. My baking powder is not “fresh” and I am off to fetch more today! Love your recipes!!!
Great, Christine – thanks!!!
Hi Jules,thanks so much for the great brownie recipe! For those of us that don’t have coffee on hand, King Authur Flour Company has an espresso powder that is marvelous and only 1/2 tsp. is needed to enhance the chocolate. Also I use olive oil as an alternative to butter, I use extra virgin, but not the more expensive ones, those I keep for salads. It works beautifully and is a healthy substitute.
Can you substitute Xylitol ( the natural sugar substitute) for all or part of the sugar?
Nice recipe. I love a simple brownie recipe which is easy for the kids
I also like the below brownie recipe.
http://www.wascene.com/food-drink/perfect-chocolate-brownie-recipe/
Thanks for sharing,
Jane
The coffee is added to intensify and enrich the flavor of the chocolate which sometimes doesn’t taste “chocolatey” enough. You can’t taste the coffee. Also,that Kaffefree Roma has toasted BARLEY which is a gluten, just like wheat and rye.
My suspicion is that Jules is using the coffee to enhance the chocolate flavor…you can probably use any other clear liquid you want – I know that King Arthur Flour sells an espresso powder specifically for enhancing chocolate flavors….
Hi Jules – I voted for both your bread mix and your all-purpose mix, which really is the BEST. I travel with the stuff! I also wrote you in for best Blog and best cookbook. I travel with those, too!
OH – and those brownies look like they might temp me to stray from my diet. I suppose I love my husband enough that I might make them for him anyway. Thanks.
Thanks so much Alecia!!!
Think about your favorite combination with chocolate. Mint extract, coconut extract, almond extract, banana, peanut butter… make it yours!
I third the coffee substitute request because frankly I don’t really like coffee in anything other than my mug!
Second on a substitute for coffee (i.e., caffine), which gives me migraines, even in small amounts. I’m looking for a recommendation for a flavorful liquid, not just water because this problem pops up all the time when cooking with chocolate. (And, when I ask in person at cooking classes, I *always* get a condescending reply, as if no one could ever have to avoid coffee. Sigh.)
Hey, I thought I was alone with the migraines from caffeine! I would just add water to replace the coffee. Because I love the flavor so much, I usually add some decaf Powdered coffee, just a tad, to the mix.
Maggie & Beth and anyone else looking for a sub for the 1/4 cup of coffee … I don’t like coffee either (LOVE the smell of it though!) but I’m using it here because it makes a richer tasting brownie without hitting you over the head with chocolate (unfortunately, this means you can eat more than one without feeling sick!)
If you need to avoid coffee or don’t have it on hand, you are looking for another liquid to replace it in the same proportion. You could use water, but I’d recommend using your favorite milk here. It could be chocolate or vanilla milk like almond, soy, coconut or even kefir! Using vanilla flavored milk will also bring more flavor to the brownies. Hope y’all enjoy!!!
Can you substitue something for the cherries? Allergy……..
Lara, no need to add the cherries at all, but if you want another sub, even dried apricots could be good here. Really, it’s just about your tastes and what sounds yummy with chocolate to you!
Is there an alternative to using coffee? We’re a non-coffee drinking home (I know, it’s shocking!:)) so, instead of going out to the convenience store to buy a cup of joe and only use 1/4 cup, is there another option? or would it be okay to just omit the coffee without a substitute?
THERE IS AN INSTANT” COFFEE” CALLED KAFFREE ROMA.IT’S MADE OF ROASTED BARLEY,CHICORY, AND RYE. SOUNDS WEIRD BUT IS A GREAT ALTERNATIVE TO COFFEE. HOPE THIS HELPS.
Doesn’t the Kaffree Roma contain gluten if it is made with barley and rye, defeating the purpose of making the brownies gluten free. We have the same issue of not drinking coffee.
Kristine – yes, if it contains barley, it’s off the list! See my other response regarding coffee subs that are on the list for this recipe!
Thanks for sharing the alternative ingredient, Michele. The roasted barley would make it NOT gluten-free though, so anyone eating GF for medically-necessitated reasons should steer clear of that one.