These brownies are an undeniable favorite in my repertoire of chocolate recipes. They are absolutely dependable, and they have all my favorite qualities: a bit fudgey, a bit cakey, and intensely chocolatey without being over the top.
Gluten-Free Double Chocolate Brownies (Gluten-Free, Dairy-Free, Soy-Free, Corn-Free)
- 3/4 cup (150 grams) granulated sugar
- 2/3 cup (120 grams) packed brown sugar, light or dark
- ½ cup canola oil (melted butter or coconut oil will also work)
- 2 large eggs, room temperature
- 2 teaspoons gluten-free/corn-free vanilla extract (I use Frontier or homemade or omit)
- 2 tablespoons warm water
- ¾ cup (110 grams) gluten-free flour mix (click here to see the mix I use)
- ¾ cup (65 grams) cocoa powder
- 1 teaspoon baking powder (Hain brand is corn-free, or make your own)
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon xanthan gum (I use a corn-free variety from Authentic Foods)
- ½ cup chocolate chips
→ Preheat oven to 350 degrees. Grease an 8 x 8 inch square or a 9-inch cake pan with pan spray. The pan you choose should have at least 2 inch deep sides.
→ In the bowl of your standing mixer (you can mix by hand, but it’s gonna be a workout!) fitted with the paddle attachment, mix the granulated sugar, brown sugar and canola oil for 1 minute on medium.
→ Add the eggs, vanilla and warm water and mix on low until combined. Add the remaining ingredients (gf flour, cocoa powder, baking powder, baking soda, salt, and xanthan gum). Mix on medium-low speed until combined (about 1 minute).
→ Stir in the chocolate chips until distributed.*
→ Spread the batter into prepared pan, pushing it to the edges and making it fairly smooth. I wet my hands to do this. Believe me, it makes life much easier and the water just evaporates!
→ Bake on the center rack for 25-30 minutes or until the top is set and a toothpick comes out a bit gooey.
→ Cool in pan for 15-20 minutes before cutting. I actually like to let my cool a bit longer for a neater cutting experience.
Store leftover brownies wrapped with plastic wrap and in freezer bags or tupperware. Thaw at room temperature as needed or in the microwave on low power if you are really impatient like a certain person I know.
* gluten free brownie batter is quite thick and fairly difficult to stir. This is completely normal! See below. ↓