Quick Gluten-Free Brownies Recipe
A rich, fudgy, and easy-to-make Quick Gluten-Free Brownies Recipe that delivers bakery-style texture with a crackly top and gooey center—perfect for a fast, gluten-free chocolate dessert.
Ingredients
Dry Ingredients:
- ¾ cup gluten-free 1:1 baking flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon espresso powder optional
Wet Ingredients:
- 10 tablespoons butter or dairy-free alternative
- ½ cup chocolate chips for melting
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
Add-ins:
- 1 cup chocolate chips
Instructions
Preheat Oven
- Preheat your oven to 175°C (350°F). Line an 8×8-inch baking pan with parchment paper.
Melt Butter & Chocolate
- In a heatproof bowl, melt the butter and ½ cup chocolate chips together until smooth. Stir well.
Mix Sugars
- Add granulated sugar and brown sugar to the melted mixture. Whisk until glossy and slightly thick.
Add Eggs & Vanilla
- Beat in the eggs one at a time. Add the extra egg yolk and vanilla extract. Mix until smooth and slightly fluffy.
Combine Dry Ingredients
- Sift in gluten-free flour, cocoa powder, and salt. Gently fold until just combined—do not overmix.
Add Chocolate Chips
- Fold in the remaining chocolate chips evenly.
Transfer to Pan
- Pour the batter into the prepared pan and spread evenly.
Bake
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Cool & Slice
- Allow brownies to cool completely before slicing into squares.
Notes
- Fudgier Texture Tip: Slightly under bake for a gooey center.
- Cakey Texture Tip: Bake 3–5 minutes longer for a firmer texture.
- Storage:
Room temperature: 3–4 days in an airtight container
Refrigerator: Up to 1 week
Freezer: Up to 2 months (wrap individually) - Variations:
Dairy-free: Use coconut oil or vegan butter
Vegan: Replace eggs with flax eggs
Add-ins: Nuts, caramel, or white chocolate chips
Flavour Boost: Espresso powder enhances chocolate flavour without tasting like coffee