Ultimate Gluten-Free Brownies

recipe by: Sarah Menanix

yields: -24 brownies, depending on batch size

prep time: 10

cook time: 22

Cool Time: 30

total time: 1 2

These ultimate gluten-free brownies have variations for small-batch, medium-batch, and full-batch using any pan you have. With both cocoa powder and melted chocolate, they're extra chewy and rich with crisp edges. These gluten-free brownies can be made using almond flour and browned butter, or can also be made nut-free and/or dairy-free.

5 from 12 reviews

Ingredients

Small-Batch Ingredients: loaf pan or cake pan

¼ cup (27 g) unsweetened Dutch-processed cocoa powder, or natural unsweetened cocoa powder, see note
3 tablespoons (21 g) super-fine blanched almond flour , OR 2 tablespoons (17g) buckwheat flour
2 tablespoons (20 g) sweet rice flour, also called mochiko; do not substitute white or brown rice flour
½ teaspoon espresso powder, optional
¼ teaspoon kosher salt
⅛ teaspoon baking soda
4½ tablespoons unsalted butter, see note for dairy-free alternative
1 oz bittersweet chocolate chips or chopped chocolate, 60-70%, divided
¼ cup (52 g) granulated sugar
¼ cup (50 g) dark brown sugar
½ teaspoon pure vanilla extract
1 large egg, room temperature

Medium-Batch Ingredients: square pan

½ cup (54 g) unsweetened Dutch-processed cocoa powder, or natural unsweetened cocoa powder, see note
¼ cup + 2 tablespoons (42 g) super-fine blanched almond flour, ¼ cup (34g) buckwheat flour
¼ cup (40 g) sweet rice flour, different from "white rice flour" or "brown rice flour" - I recommend Koda Farms or Bob's Red Mill
1 teaspoon espresso powder, optional
½ teaspoon kosher salt
¼ teaspoon baking soda
9 tablespoons (½ cup + 1 tablespoon) unsalted butter, see note for dairy-free alternative
2 oz bittersweet chocolate chips or chopped chocolate, 60-70%, divided
½ cup (104 g) granulated sugar
½ cup (100 g) dark brown sugar
1 teaspoon pure vanilla extract
2 large eggs, room temperature

Full-Batch Ingredients: 9x13 pan

¾ cup (81 g) unsweetened Dutch-processed cocoa powder, or natural unsweetened cocoa powder, see note
½ cup + 1 tablespoon (63 g) super-fine blanched almond flour, OR ¼ cup + 2 tablespoons (51g) buckwheat flour
¼ cup + 2 tablespoons (60 g) sweet rice flour, different from "white rice flour" or "brown rice flour" - I recommend Koda Farms or Bob's Red Mill
1½ teaspoon espresso powder, optional
¾ teaspoon kosher salt
½ teaspoon baking soda
13 tablespoons (¾ cup + 1 tablespoon) unsalted butter , see note for dairy-free alternative)
3 oz bittersweet chocolate chips or chopped chocolate, 60-70%, divided
¾ cup (156 g) granulated sugar
¾ cup (150 g) dark brown sugar
1½ teaspoon pure vanilla extract
3 large eggs, room temperature

INSTRUCTIONS

Select the size batch and pan you're using from below. Preheat oven to 350°F and line the pan you're using with parchment paper.
Sift together the cocoa powder, superfine blanched almond flour (or buckwheat flour for a nut-free version), sweet rice flour, espresso powder, salt, and baking soda. Set aside.
Place half of the chocolate chips (or chopped chocolate) in a medium to large mixing bowl. Brown the butter in a small saucepan over medium heat, cooking until the butter foams and browns, but does not burn. Pour the browned butter over the chocolate chips into the mixing bowl. Let sit for 2-3 minutes then stir to melt the chocolate.
Whisk in the light and dark brown sugars and vanilla.
Whisk in the egg and mix well. Mixing the egg in well at this step will help create crackly tops.
Whisk in the dry ingredients.
Dump the brownie batter into the prepared pan, pressing it into an even layer. Sprinkle remaining chocolate chips over the top and bake according to the pan size (see notes), until just set. When in doubt, best to err on the side of under-baking than over baking.
Let cool for at least 30 minutes in the pan before slicing and serving.

Notes

Pan Size & Bake Time

Read the post above for descriptions on how each pan-size bakes up.

Small-Batch Brownies: yields 6-8 brownies

8.5 x 4.5 loaf pan: Bake for 22-24 minutes.
9x5 loaf pan: Bake for 20-22 minutes.
6-inch round cake pan: Bake for 26-28 minutes.
8-inch round cake pan: Bake for 20-22 minutes.

Medium-Batch Brownies: yields 12-16 brownies

8x8 square baking pan: Bake for 26-28 minutes.
9x9 square baking pan: Bake for 22-24 minutes.

Full-Batch Brownies: yields 18 - 24 brownies

9x13 baking pan: Bake for 28-30 minutes.

Type of Cocoa Powder

I recommend Dutch-processed cocoa powder, but both Dutch-processed and natural unsweetened cocoa powder will work! If you use natural cocoa powder, your brownies won't be quite as dark.

Flour Substitutions

Sweet Rice Flour: Sub in tapioca flour by weight. Alternatively, substitute both the sweet rice flour and buckwheat flour measurements for Bob's Red Mill's 1-to-1 gluten-free flour.

Almond Flour: Sub in hazelnut flour or chestnut flour by weight to add slightly more unique notes to the base! For a nut-free version, use the buckwheat flour option (note: the buckwheat flour option uses less flour because it has less fat than almond flour).

Buckwheat Flour: Sub in teff flour or Bob's Red Mill's 1-to-1 gluten-free flour by weight.

Dairy-Free

For dairy-free brownies, sub out the butter for melted refined coconut oil or non-dairy butter. Since you aren't browning the butter, you'll use less coconut oil or non-dairy butter.

Small-batch brownies: ¼ cup refined coconut oil or non-dairy butter
Medium-batch brownies: ½ cup refined coconut oil or non-dairy butter
Full-batch brownies: ¾ cup refined coconut oil or non-dairy butter