All you need is love and, maybe, a little chocolate! My gluten-free Homemade Chocolate Brownies are fudgy, glossy, rich and incredibly delicious! They’ll satisfy your sweet tooth and leave you wanting more! Sooner or later you’ll realize that a single square just won’t do! This quick and easy recipe is so good that you’ll be making these brownies on repeat!
My Homemade Chocolate Brownie recipe is all about balance - balance of flavours, ingredients and textures. What makes these brownies truly extraordinary is the use of chocolate and lots of it! You’ll find chocolate in two forms here - cocoa powder and dark chocolate chips. Talk about double the trouble, double the fun! The cocoa powder imparts a deep, rich chocolate flavour, while also giving these brownies their fudge-like consistency. Chocolate chips are added to the mix for incremental texture, maximum chocolate flavour and an ooey gooey factor!
Next, a combination of granulated and brown sugar are added to brownies, imparting the perfect level of sweetness. The use of brown sugar (which contains molasses) is instrumental in giving these brownies a hint of caramel flavour, while also contributing to a chewier bite. Butter and oil are added to the mix, proving that two are better than one! Butter gives these brownies richness, while the sunflower oil gives them a dense, fudgy and soft consistency.
This brownie recipe is free of gluten, utilizing a gluten-free multipurpose flour. If you’re not worried about keeping these baked goods gluten-free, then simply substitute the gluten-free flour with your standard run-of-the-mill all-purpose flour. Next, you’ll want to incorporate some cornstarch into the brownie batter. The cornstarch gives the brownies a glossy and shiny sheen.
When it comes to baking up these delicious brownies, you’ll need the perfect vessel! Baking pans come in all shapes and sizes! This recipe calls for an 8” x 8” metal baking pan. The smaller size of the pan gives these brownies an ideal height and a lovely chew. Metal baking pans reign supreme when it comes to these sweet treats. Metal conducts heat more evenly, leading to a shorter bake time and more even bake. This pan will also give your brownies the most beautiful crispy outer crust. Now, you can opt to use a glass baking dish for this recipe, but you will need to modify the baking time. When baking with glass, you’ll need to increase the overall bake time by a few minutes or you’ll be left with brownies that are overcooked around the edges and undercooked in the centre. Well folks, there you have it - some helpful tips and tricks to get you well on your way to creating some of the best brownies you’ve ever tasted!
With all that information, it’s time to get your bake on! These Homemade Chocolate Brownies come together with just 10 minutes of prep, use simple and every day ingredients and couldn’t be easier to make! Why buy store-bought when you can make your own at home! So, throw out that boxed brownie mix and let me show you how it’s done. Grab a spoon and come and cook with me!
For more fun and exciting gluten-free dessert and snack ideas, try my Gluten-Free Chocolate Chip Cookies, Cranberry Orange Muffins and Chocolate Blueberry Yoghurt Bite recipes!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 6 - 8 (Makes 9 - 16 squares)
Ingredients:
1/2 cup sifted multipurpose gluten-free flour, such as Cup4Cup (See Notes below)
1/2 cup unsweetened cocoa powder
1 Tbsp cornstarch
1/4 tsp kosher salt
3/4 cup granulated sugar
1/2 cup brown sugar, packed
1/4 cup unsalted butter (58g), melted
1/4 cup sunflower oil (See Notes below)
1 tsp vanilla extract
2 large eggs
1 cup dark chocolate chips, divided
Instructions:
Preheat the oven to 350F and line an 8” x 8” metal baking pan with parchment paper.
To a medium bowl, add the gluten-free flour, cocoa powder, cornstarch and salt and whisk until fully incorporated. Set aside.
To a large mixing bowl, add the granulated and brown sugar, melted butter, sunflower oil and vanilla. Using a hand or stand mixer, beat the mixture over high speed for 2 minutes or until fully incorporated. Add the eggs and mix on high speed for another minute or until combined and light and fluffy.
Add the dry ingredients into the large bowl and using a spatula, fold them in until combined. You don’t want to over mix the batter.
Then, add 3/4 cup of the chocolate chips and fold them in until fully incorporated.
Transfer the brownie mixture into the parchment-lined baking pan, spreading the mixture evenly over the base of the pan. Sprinkle the remaining 1/4 cup of chocolate chips over top.
Bake for 30 minutes or until your brownies have set. You know your brownies have set when the top is glossy and firm to the touch and the edges have started to pull away from the pan. You can check your brownies for doneness using the toothpick test. Simply insert a toothpick closer to the edges and it should come out relatively clean - a few crumbs are okay!
Remove the brownies from the oven and let them cool in the pan for at least 30 minutes. Then, using a sharp knife, cut them into desired slices and serve and enjoy!
Notes:
Flour Mashup: My recipe utilizes multipurpose gluten-free flour. I love using Cup4Cup’s multipurpose gluten-free flour but you can use whatever all-purpose gluten-free flour you have on hand. Now, if you’re not worried about keeping these baked goods gluten-free, you can simply substitute the gluten-free flour in this recipe on a 1:1 basis with your standard run-of-the-mill all-purpose flour.
Substituting the Oil: I love using sunflower oil in this recipe, given it’s delicate and neutral taste. If you don’t have sunflower oil in your pantry, you can substitute it on a 1:1 basis with another neutral oil, such as avocado or vegetable oil. If you are looking to spice things up, replace the sunflower oil with extra virgin olive oil. Extra virgin olive oil has a fruiter flavour profile and adds incremental complexity and richness to this delicious treat!
