Gluten Free Brownie
These irresistible Gluten-Free Brownies are the ultimate treat for anyone craving rich, fudgy chocolate indulgence without the wheat. Crafted with a blend of almond flour and cornstarch, these brownies boast a tender crumb and decadent texture that rivals traditional recipes. Melting semi-sweet chocolate chips and unsalted butter creates the luxurious base, while a touch of cocoa powder intensifies the chocolate flavor. Perfectly sweetened with a combination of granulated and light brown sugar and elevated with a splash of fragrant vanilla, these brownies bake to perfection in just 25 minutes. Whether you're gluten-sensitive or simply love a healthier twist, this quick and easy recipe is guaranteed to become your go-to dessert. Serve them as a stand-alone treat or pair with a scoop of vanilla ice cream for extra indulgence—because everyone deserves brownie bliss!
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 170 grams Semi-sweet chocolate chips
- 200 grams Granulated sugar
- 50 grams Light brown sugar
- 3 pieces Large eggs
- 2 teaspoons Vanilla extract
- 30 grams Cocoa powder (unsweetened)
- 70 grams Almond flour
- 15 grams Cornstarch
- 0.5 teaspoons Salt
Instructions
Preheat your oven to 175°C (350°F) and line an 20cmx20cm (8x8-inch) baking pan with parchment paper, leaving some overhang for easy removal later.
In a microwave-safe bowl, combine the unsalted butter and semi-sweet chocolate chips. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
Add the granulated sugar and light brown sugar to the melted chocolate mixture. Stir until fully incorporated.
Allow the mixture to cool slightly, then add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Sift together the cocoa powder, almond flour, cornstarch, and salt. Gradually fold the dry ingredients into the wet ingredients using a spatula until no dry streaks remain.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 20-25 minutes, or until the center is set and a toothpick inserted into the middle comes out with a few moist crumbs (not wet batter).
Remove the brownies from the oven and let them cool completely in the pan. Once cooled, use the parchment overhang to lift the brownies out of the pan.
Slice into 9 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.3 g | 252% | |
| Saturated Fat | 94.3 g | 472% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 1427 mg | 62% | |
| Total Carbohydrate | 413.5 g | 150% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 344.8 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 329 mg | 25% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 769 mg | 16% | |
*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.
