The Best Gluten-Free Brownie - Rich & Fudgy
Whether you’re baking for your family, your audience, or just a quiet moment with coffee, this is one recipe you’ll come back to again and again.
Equipment
- Stand mixer or mixing bowl
- 8x8" baking dish
Ingredients
Flour Blend:
- 1/2 cup brown rice flour
- 1/4 cup sorghum flour
- 1/4 cup arrowroot powder
Wet Ingredients:
- 1/2 cup 1 stick butter, melted
- 1 tbsp oil avocado oil or neutral oil
- 1 cup sugar
- 1/2 cup brown sugar
- 2 large eggs + 1 egg yolk key for fudgy texture
- 1 tbsp vanilla extract
Dry Ingredients:
- 3/4 cup cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- Prepared flour blend above
Optional but HIGHLY recommended:
- 3/4 cup chocolate chips or chunks
Instructions
- Preheat oven to 325°F
- Line an 8x8 pan with parchment.
- Stir melted butter + oil together. Create that shiny crust (don’t skip this)
- Whisk in sugars while the butter is still warm.
- Mix for 1–2 minutes until glossy.
- Whisk in eggs + extra yolk + vanilla. Beat well for about 1 minute—this helps create that crackly top.
- Add cocoa powder first. Stir in cocoa powder until smooth (this blooms the chocolate flavor).
- Mix in dry ingredients. Add flour blend, salt, and baking powder.
- Fold gently—don’t overmix.
- Fold in chocolate chips
- Pour into pan. Bake 30–35 minutes. Center should be slightly underdone (it sets as it cools).
- Cool completely before cutting