This is the ultimate gluten free brownie that trumps ALL brownies. It is the perfect fudge brownie with the perfect crispy top. If you have a sweet tooth and love chocolate, this is the ideal treat for you.
These brownies are easy to make and you will never reach for that average tasting boxed brownie mix again. These brownies are just pure heaven. It is hard to resist going back for more and easy to eat the entire batch in one sitting.
What you need for these gluten free brownies
These brownies need 9 ingredients, all something that most of you probably have in your pantry right now (Yippee!)
This recipe uses chocolate and well as cocoa powder, and the reason is to help the brownie be less cake-like, and well, more like brownies; fudgy with that crispy top layer.
A note on ingredients
Butter
You can use baking margarine if that is all you have, but I promise that to have the most delectable brownies, pure butter will make all the difference in this recipe.
Chocolate
It is important to use good quality chocolate. Couverture chocolate (made from cocoa and cocoa butter) will give you the best chocolate brownie and the real chocolate flavour that you want. I used Callebaut 70-30-38 callets for this recipe, but Callebaut 811 (available here) works perfect too . I know not everyone has access to this chocolate, so look for a good 50% to 70% chocolate. Compound chocolate which is made from cocoa, vegetable fats and sweeteners just doesn’t give the deep chocolate flavour and will add more sweetness to this recipe.
Cocoa powder
I use dutch processed cocoa powder which is less acidic, darker and not as bitter as normal cocoa powder. It adds to the deep colour and chewiness of these brownies.
Vanilla
My recipes all use vanilla extract and this is because of the amazing flavour it adds. It elevates every recipe. You can, of course, use vanilla essence or flavouring if you want, but vanilla extract will highlight that chocolate flavour perfectly.
The secret to the crackly top of these gluten free brownies
That crispy layer we all love isn’t just random. It is actually a layer of meringue that forms during the baking of the brownies. So the step of whisking the eggs and sugar are important for that crispy layer top. Whisking eggs and sugar together will add air to the batter (helping the brownies lift), helps dissolve the sugar and finally creates the meringue from the whites which is what causes the crackly top.
You will need to whisk the eggs and sugar until at least creamy, light and fluffy. But the more you mix, the better the top layer. I mix mine until ribbon stage where the egg and sugar mix becomes light in colour and becomes thicker. When you lift the whisk the mixture will fall back into the bowl in a ribbon-like consistency.
How to make these delicious brownies
Step 1
Put a saucepan with some water on the heat and bring to a gentle simmer (not boiling). Add your chocolate to a heat resistant bowl and place it on top of the saucepan, ensuring the bottom does not touch the water to prevent the chocolate from burning. Once the chocolate starts to melt, add your butter and melt together while stirring continuously until everything is melted. Set aside to cool down.
Step 2
In a separate bowl, add your white and brown sugar and add one egg at a time, whisking between each addition then lastly add your vanilla extract. Once all eggs are in, whisk the eggs and sugar together until thick, light and fluffy and is pale in colour. This is key to ensure the perfect crackly top. If you are in a rush, just make sure it is pale, light and fluffy.
Step 3
Add the melted and cooled chocolate and butter and mix in by hand until combined.
Step 4
Sift in the flour, cocoa powder and baking soda and fold in until combined. Add your add-ins as to your preference and fold in.
Step 5
Bake at 180C (350F) for 30 minutes. A toothpick should have some crumbs and moistness on it, but shouldn’t be wet. If you prefer a less fudgy texture, you can bake them a bit longer until a toothpick comes out clean, but this will give you a more cake-like texture.
Storage
These don’t last long in my house after a fresh warm batch is out of the oven, but they keep well and will be just as delicious for up to 5 days after when stored in the refrigerator. Don’t like them cold? Just pop them in the microwave for a few seconds and the warm fudginess and melted chocolate bits will be right back as if they are fresh and warm out of the oven. You can also freeze them (although I doubt they will last that long) and heat them up when you feel the craving for the best brownie ever.
If you’ve tried this recipe, remember to comment below and let me know how it went.
Love,
The Ultimate Gluten Free Brownies
Ingredients
- 200 g 50%-70% Semi-sweet or Dark Chocolate*
- 112 g Unsalted Butter (½ Cup)
- 200 g Granulated Sugar (1 Cup)
- 100 g Light Brown Sugar (½ Cup)
- 3 Large Eggs
- ¼ tsp Salt
- ⅛ tsp Bicarbonate of Soda
- 1 tsp Vanilla Extract
- 70 g Gluten Free All-Purpose Flour (½ Cup)
- 2 g Xanthan gum (¾tsp+⅛ tsp) Omit if your flour blend already contains this
- 25 g Dutch-Processed Cocoa Powder (¼ Cup)
- ¼ – ½ Cup Mix-ins (chocolate chips, nuts, etc) (Optional) Add to your preference.
Instructions
- Prepare a 9-inch square pan with parchment paper leaving some overhang on the sides for easy removal.
- Preheat your oven to 180°C.
- Add water to a saucepan and bring to a gentle simmer.
- Add your chocolate to a heat resistance bowl on top of the simmering water, ensuring the bottom doesn't touch the water. When the chocolate starts melting, add the butter and melt together, stirring often. Remove from the heat and set aside to cool.
- In a separate bowl, add the sugars and add one egg at a time, whisking after each addition. Once all the eggs are added, add the vanilla extract and whisk until the mixture thickens and has reached ribbon-stage. It should be pale, creamy and fluffy.
- Add the melted chocolate to the egg and sugar mixture and fold in by hand.
- Sift in flour, cocoa powder, salt and bicarbonate of soda and fold in by hand until combined.
- Add preferred mix-ins (optional) and pour mixture into the prepared pan.
- Bake for 30minutes or until done. The toothpick test should have some moistness and crumbs on for the perfect brownie.
- Allow to cool for at least 15 minutes before removing from the pan and cutting into 9 pieces and enjoying.
