Gooey Gluten-Free Brownies

These gooey gluten-free brownies are better than the real thing! Ultra chewy, chocolatey, and delicious.

I love a good brownie. And by good I mean a dense, gooey, fall-apart-as-you’re-eating-it kinda brownie. I’m usually turned off by anything labelled as gluten-free — a baker not using flour is sacrilege, right? — but these gooey, gluten-free brownies are BETTER than the real thing. I promise you, and you don’t have to go out and buy a ton of gluten-free ingredients to make them.

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We made these brownies at school during our Alternative Baking days. I did not have high hopes for them from the start, but wow was I surprised. So good!!

I did change up one key element in the recipe. I replaced regular salt with sea salt which is my new favourite thing to do. It really adds a whole ‘nother dimension to your baked goods and is what put these chocolate chip cookies over the top. I assumed it would be just as effective with the brownies and it was.

I’ve made these brownies a couple of times at home now. The first time I accidentally overbaked them, so they weren’t as gooey as I’d like. The key here is DO NOT overbake! You want the cake tester to still have some residue on it when you test them. If you happen to leave them in a bit too long, like I did, know that they’ll still be good, just not as good.

If you don’t eat them all straight out of the oven (I won’t judge you if you do), I recommend nuking them in the microwave for a bit to heat them up.

Chocolate, butter, sugar. What’s not to love?

Perfection.

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Gooey Gluten-Free Brownies

These gooey, gluten-free brownies are better than the real thing!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 15

Calories 561kcal

Author Olivia

Ingredients

  

1x2x3x

• 375 g dark chocolate
• 345 g unsalted butter
• 6 large eggs
• 480 g light brown sugar
• 191 g almond flour
• 98 g brown rice flour
• 7 g sea salt
• 5 g baking soda
• 6 g vanilla extract

Instructions

 

• Preheat oven to 330F. Grease an 11×15″ (or 11×17″) sheet pan and line with parchment.
• Chop chocolate and butter into chunks and place in a bowl.
• Melt butter and chocolate together over a simmering bain marie.*
• Add sugar to melted chocolate and mix well. I use a whisk for this.
• Lightly beat eggs in a separate bowl.
• Pour eggs slowly into chocolate while whisking constantly. Make sure the chocolate isn’t too hot and you’re whisking vigorously while doing this.
• Fold in dry ingredients.
• If desired, fold in nuts or chocolate chips.
• Pour into pan and bake for 25-35mins. An 11×15″ pan takes 35mins.**
• Allow to cool before cutting.

Notes

*I place my heat-proof bowl over a pot on the stove with about an inch or two of water.
**You want the brownies to be gooey, so there should be some residue when a cake tester is inserted.

Calories: 561kcalCarbohydrates: 50gProtein: 7gFat: 37gSaturated Fat: 19gCholesterol: 124mgSodium: 317mgPotassium: 273mgFiber: 4gSugar: 37gVitamin A: 695IUCalcium: 89mgIron: 4.2mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.