Deliciously fudgy and oh-so-crazy-good, these gluten-free chocolate brownies are to die for! It's double chocolate bliss in every bite!
Man, are these brownies good.
And they're not just "good". They're GOOD.
And they're SO good that you wouldn't guess that they're actually gluten-free.
Crazy, right?
These gluten-free chocolate brownies took me twelve....yes, TWELVE attempts before I got to the finish line of declaring it blog worthy...
...twelve attempts before that first bite made me close me eyes and made my taste buds and brain explode and I involuntarily started doing the happy food dance.
Yup, these are da bomb.
They're Not Just Chocolate, They're Double Chocolate
These brownies are loaded with a double dose of chocolate: melted chocolate and cocoa. You could easily turn this into a triple chocolate recipe by stirring in some chocolate chips or chunks into the brownie batter right before baking...because more chocolate isn't necessarily bad, right?
This recipe is made up of three groups of ingredients:
- A magic concoction of melted butter and chocolate
- The dry ingredients which includes cocoa and gluten-free flours
- The wet group made up of eggs, maple syrup, and vanilla.
And yes, you read right! This brownie recipe uses maple syrup and not refined granulated sugar!
Each group is put together on its own before combining all three together to form the ooey gooey batter.
Putting The Chocolate Brownie Magic Together
Once you have each group of ingredients ready to go, the brownie batter comes together in no time. Pour the slightly cooled melted chocolate-butter mixture into the wet ingredient and give them a good mix. Then stir in the dry ingredients until just combined and it is ready for the pan!
A quick 20 minutes in the oven and you will have a pan of chocolate brownies that smells, looks, and tastes oh-so-good fabulous! You'll have a hard time holding back from digging in!
A Brownie Is Not A Brownie Until...
This gluten-free chocolate brownie recipe took me several tries to develop because I had a list of characteristics I wanted to fulfill...
One feature I wanted for these gluten-free chocolate brownies was the shiny top, much like a tray of regular brownies.
Another quality I wanted was to have some crumb...I didn't want them to be cakey, but I also didn't want them to be simply solid squares.
I wanted them to be a bit soft in the middle, have a bit of chew, but not be gummy, and I wanted them to taste crazy good.
Basically, I wanted them to be as close to regular brownies as possible! And as I mentioned earlier, it took me 12 attempts to be able to check off all the boxes!
My family had to eat several MEH attempts, but I'm thrilled to finally be able to offer, not just any gluten-free, but a fabulously fudgy gluten-free chocolate brownie for you to enjoy! These are totally delicious on their own, but top them with a dollop of Homemade Whipped Cream and you will be in total brownie heaven!
~ Lisa.
Watch How To Make It!
Recipe
Fabulously Fudgy Gluten-Free Chocolate Brownies
Ingredients
Dry Ingredients:
- 40 g tapioca starch
- 20 g brown rice flour
- ½ cup (40g) cocoa
Melt Together:
- 6 oz. semi-sweet chocolate (or 1 cup/170g chocolate chips)
- ¼ cup (60g) butter
Wet:
- 2 eggs
- ⅓ cup + 2 tbs maple syrup
- 1 tbs pure vanilla extract
Instructions
- Preheat oven 350 deg F (180C).
- Combine all dry ingredients in bowl and whisk together. Set aside.
- In a small pot over low heat, melt butter. Do not allow to boil.
- Once butter is melted, turn off heat and add chopped chocolate.
- Stir chocolate into the butter until completely melted and mixture is thick and glossy; set aside and let cool 10 minutes.
- In a mixing bowl, beat together eggs, maple syrup, and vanilla extract.
- Stir butter chocolate mixture into egg mixture until well combined.
- Add dry ingredients to the wet and mix until just combined.
- Pour batter into a parchment-lined 8x8 baking pan. Shake to even out.
- Bake for 20 minutes. Test doneness by inserting a toothpick into the brownies and looking for small crumbs.
Notes
- I used 72% chocolate, which can fall under both semi-sweet and dark chocolate categories. Using a more common semi-sweet 60-65% chocolate will give a sweeter brownie. Going darker than 72% will make the brownies more bitter.
- If you want to turn this into triple chocolate brownies, add ¼ - ⅓ cup chocolate chips or chunks to the batter before pouring into the pan.
- Fudgy brownies are meant to be thick and dense. But if you would like a slightly cakier texture, add a ½ teaspoon of baking powder to the dry ingredients which will give the brownies a bit of a lift.
- I love cold brownies, so I store them in the refrigerator, which also makes them last a little longer than if kept at room temperature.
- Top with vanilla ice cream or fresh whipped cream!
Nutrition
Thanks for stopping by! If you make this dish or any of my other recipes, I would love it if you could take the time to comment and rate it below. I hope you enjoy it as much as I did!
JS says
These were amazingly good, exactly as you described Lisa! And so easy to whip up. I substituted eggs with flax eggs and I couldn’t tell the difference it made - so chocolatey and fudgy, hit the spot of “I need some choc dessert right now” just right. I would reduce or skip the maple syrup in my next try, think the choc chips are sweet enough.
Hi JS! Thank you so much for making my recipe and for sharing that it worked with the flax eggs! I'm so glad you liked it.
Colleen says
Double chocolate, and gluten free? Yes please! These look like brownie perfection, Lisa! Pinning to try.
Thanks, Colleen! Let me know when you try making them!
Cathy says
These brownies are amazing! I love the "fudginess" (Is that a word?) and crumb. I also appreciate that they're sweetened with just a little maple syrup.
"Fudginess" totally works for me as a word, whether it really is or not! And yes, I found that a little maple syrup (vs. a lot of white granulated sugar) goes a long way.
Elaine says
Tapioca and brown rice flours are a great combo in gluten-free baking. Love all the chocolatey goodness in these! Pinned.
Thanks, Elaine. It's great that two simple gluten-free flours can create baking magic!