Without a doubt, brownies have to be the best all-around dessert. Rich, dense and fudgy, they satisfy the cravings of any chocoholic. Plus, they’re easy to make for parties, potlucks and holiday get-togethers. Most importantly — at least as far as I’m concerned — they are easy to make gluten-free, especially with this killer recipe for the best gluten-free brownies ever.
The better the chocolate, the better the brownies. I’ve made this recipe several times, but the best was when I used semisweet Callebaut chocolate, which added a deep, decadent intensity. My older daughter, who helped bake the brownies with her friend, was rapturous after she took one bite. Seriously, they are that good.
The recipe is easy to make. You can make it in using an electric mixer, or you can easily use two large bowls and mix everything by hand. (I hate dragging out my mixer and cleaning it up afterward.)
The recipe comes from Grandma, who adapted her family brownie recipe to be gluten-free. We are so lucky to have two sets of supportive grandparents who always go to great lengths to make delicious gluten-free food for us. I am thankful to have family members that “get it,” so we never have to worry about finding safe food at their homes.
A note about cutting the brownies: Before you start cooking, line the baking pan with parchment paper, so the parchment paper covers the bottom and sides of the pan. After the brownies are cooked and completely cooled (or refrigerated), lift up the the parchment paper with the brownies, put them on a cutting board and then cut the brownies into squares.
For vegan, gluten-free brownies, I’ve tried substituting one egg in this recipe with 1/3 cup applesauce, and it turned out deliciously (I ran out of eggs one day -ha!). I have not yet tried substituting both eggs, but I bet it would work well.
Grandma’s Best Gluten-Free Brownies Ever
- 1/2 cup good-quality dark chocolate or dark chocolate chips
- 1/4 pound (1 stick) unsalted butter or non-dairy spread
- 2/3 cup gluten-free flour blend (I love Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour)*
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips
*Note: If your baking flour blend does not contain xanthan gum, add 1/2 teaspoon xanthan gum.
- Preheat oven to 350 degrees. Line an 8 x 8-inch baking pan with parchment paper, so the parchment paper covers the bottom and sides of the pan.
- Place 1/2 cup of dark chocolate and butter in a microwave-safe bowl and microwave on half-power for 1 minute or until melted. Stir well and set aside to briefly cool.
- In a large bowl, gently whisk together gluten-free flour, baking powder and salt.
- In a large bowl, beat eggs and sugar until combined and light yellow. Pour in melted chocolate mixture and mix until combined. Slowly mix in dry ingredients. Stir in vanilla and 1 cup chocolate chips. Spread batter into prepared pan.
- Bake for 30 minutes, or until a toothpick inserted into the middle of the brownies comes out clean. Cool completely. When cooled, lift up the the parchment paper with the brownies, put it on a cutting board and then cut the brownies into 25 small squares.
Note: When doubling the recipe, bake in a 9 x 13-inch pan
Yield: 25 small brownies