Gluten-Free Double Chocolate Brownies

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)

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  • 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. ↓

28 thoughts on “Gluten-Free Double Chocolate Brownies

  1. Oh nummy Terris! As soon as I fit properly back into my jeans again after pigging out during the holidays, I will make these! Ever try a pinch of cayenne in them?

    Happy New Year!

  2. Oh I’m sorry I would just have to skip to the dough part and eat right out of the bowl. Seriously that dough looks to die for good.

  3. just found these brownies and your site via healthy aperture… so glad to find another gluten-free blogger. you’ve got some great looking recipe here… thanks for sharing!! (and just realized you contribute to stuffed pepper too! clearly, i’m slow on the upload… nonetheless, love your site!)

  4. I am a chef but am now home full time with my recently diagnosed autistic son. As you can well imagine I love food, and being a woman I loooove chocolate. So when we started a gluten free cassien free diet for my son I was worried that I would never again eat anything comforting or sinfully delicious. Boy am I celebrating my new found faith in food thanks to these brownies. They’re everything I love in a brownie GF or not. Thank you.

    • Thank you Jenna! What a kind comment. I still remember how it feels to wonder if you will be able to enjoy food again. So glad that these brownies could give you a little hope and faith when you could use it most. I know that these brownies have comforted me on many occasions. Chocolate seems to have that effect on me. Happy baking and take care, Terris

  5. Thank You!! Thank You!! Thank You!! I made these for the first time today & I LOVE them I ate a little & I froze the rest. These were sooooo good I am so thankful for this recipe I now have choclate back in my life & I thank you for that. My husband even liked them which was a surprise because he is a picky eater. Again thanks a bunch!! (all smiles)

  6. Well, I don’t know if I did something wrong when making your gluten-free flour mix, but these are runny when I pour them in the pan, and aren’t baking. Don’t know quite what I did wrong.

    • Aww, that’s such a bummer. We are heading out on a trip tomorrow and baking brownies was on my to-do list, so I decided to bake a batch after seeing your comment. I used the volume (or cup) measurements since I usually use my scale and know that the gram measurements work well. Anyways, it had been awhile since I had just dipped and scooped! (that is how I do it, I just stir up the flours to make sure they are evenly distributed, and then I dip the measuring cup into my flour until it’s heaping over the measuring cup, then I sweep it level with a butter knife or wooden chopstick) My batter was thick and when I poured it into the pan I actually had to spread it so that it wouldn’t stay mounded up in the center of the baking pan. I’m assuming you used all the ingredients exactly as written? I do know that if you omit xanthan gum or use guar gum things can be a bit looser since the gums are actually thickeners. If you use guar gum and get a runny batter, it is usually a good idea to use 1.5 times the amount of xanthan gum that’s called for in the recipe. Other than that, I really can’t think of why it would be looser unless your used less of a particular dry ingredient or more of a wet ingredient. Let me know if you have additional thoughts! :)

  7. Do these brownies have a cakey like texture? I’m on the hunt to search for a cake-like brownie (I’ve already found the perfect fudgy brownie!) that is moist, soft and has a bit of crunch at the same time (the top and the chocolate chunks in the middle). I can just replace all the ingredients normally (I’m not gluten intolerant), but I’m not too sure about the xantham gum?

  8. Can you recommend what brand of Chocolate Chip, Cocoa Powder you use? I have a Whole foods by me, if that helps.

    Also, could you recommend a chicken broth?

    • We actually use Hershey’s cocoa powder and Enjoy Life chocolate chunks or mini chips depending on what I have on hand. I have been told that Whole Foods carries a chicken broth that is corn free (not sure if you are corn free too) but usually I make a homemade version because we are over an hour drive from Whole Foods.

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