Gluten-Free Classic Brownies with Chocolate Frosting
Indulge in the rich, chocolaty charm of these Gluten-Free Classic Brownies with Chocolate Frosting—a decadent treat perfect for satisfying any sweet tooth while catering to gluten-free diets. This recipe combines the buttery goodness of a fudgy brownie base with the sweetness of two types of sugar and a hint of vanilla, creating a perfectly moist texture enhanced by semi-sweet chocolate chips. The creamy chocolate frosting is the finishing touch, crafted from powdered sugar, cocoa powder, and a splash of milk to achieve a silky, spreadable consistency. Quick to prepare and packed with flavor, these brownies are ideal for birthdays, potlucks, or whenever you need a gluten-free dessert that doesn’t compromise on taste. Serve them sliced into squares and watch them vanish in no time! Keywords: gluten-free brownies, chocolate frosting, fudgy brownies, easy gluten-free dessert.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1.5 cups Granulated sugar
- 0.5 cup Brown sugar, packed
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1.25 cups Gluten-free all-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking powder
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Unsalted butter (for frosting)
- 2 cups Powdered sugar
- 0.25 cup Unsweetened cocoa powder (for frosting)
- 0.25 cup Milk
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides to lift the brownies easily.
In a medium saucepan, melt 1 cup of unsalted butter over low heat. Once melted, remove from heat and stir in granulated sugar and brown sugar until well combined.
Whisk in the eggs, one at a time, ensuring each is well incorporated before adding the next. Stir in 2 teaspoons of vanilla extract.
In a separate bowl, sift together gluten-free all-purpose flour, 3/4 cup of cocoa powder, salt, and baking powder.
Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix.
Stir in the semi-sweet chocolate chips until evenly distributed. Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan on a wire rack.
For the frosting, beat 1/2 cup of unsalted butter until smooth and creamy. Gradually add in powdered sugar and cocoa powder, beating until combined.
Mix in milk and 1 teaspoon of vanilla extract until the frosting is smooth and a spreadable consistency. If needed, add more milk 1 teaspoon at a time to reach desired consistency.
Spread the chocolate frosting evenly over the cooled brownies. Use the parchment paper overhang to lift the brownies out of the pan. Slice into squares and serve.
Nutrition Facts
Calories |
6394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.8 g | 375% | |
| Saturated Fat | 171.4 g | 857% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1256 mg | 419% | |
| Sodium | 1782 mg | 77% | |
| Total Carbohydrate | 1036.5 g | 377% | |
| Dietary Fiber | 103.0 g | 368% | |
| Total Sugars | 731.7 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 625 mg | 48% | |
| Iron | 44.0 mg | 244% | |
| Potassium | 4201 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
