This is the only gluten-free brownie recipe that you will ever need! These incredibly easy brownies have a rich fudge flavor and a soft, chewy texture. This recipe is an easy, healthy dessert that you can bake for your family today.
Gluten-free baking is tricky in my experience. The recipes don’t always taste great, and the texture can be really hard to get right.
We’ve made this particular recipe a couple of times, and it came out well every time. I’m pleased to be able to share it with you today.
While you’re here, check out my homemade hot fudge recipe. These brownies are delightful when served warm and topped with a scoop of vanilla ice cream and some homemade hot fudge.
Oh, and a cherry. You can’t forget the cherry.
How to Make Gluten-Free Fudge Brownies
- Preheat the oven to 350º and prepare a 8×8 or 9×9 baking pan by lining it with parchment paper.
- Mix the dry ingredients in a medium bowl. That includes the flour, cocoa powder, and salt.
- In a separate, larger bowl, mix the wet ingredients. That includes the melted butter, sugar, and vanilla. (I do not understand why sugar is a wet ingredient, so many a reader can tell me below in the comments… but it is ALWAYS a wet ingredient.)
- Add the eggs, one at a time, stirring until the egg is just incorporated. It is important to not overwork this batter.
- Add the dry ingredients to the wet, stirring just until the flour is all incorporated. Again, don’t overwork the batter.
- Gently fold in 3/4 cup of chocolate chips.
- Pour the batter into the prepared baking dish and sprinkle with remaining chocolate chips. Bake for 15 to 20 minutes at 350º. The brownies are done when a toothpick along the edge comes out clean but is still wet when inserted in the center. The brownies will firm up as they cool.
Gluten-Free Fudge Brownies Recipe
Ingredients
- 1 cup buckwheat flour
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 3/4 cup butter unsalted, melted
- 2 tablespoons butter unsalted, melted
- 1 1/2 cups sugar
- 1 tablespoon vanilla
- 3 eggs large, room temperature
- 1 cup semi-sweet chocolate chips divided
Instructions
- Preheat the oven to 350. Line an 8x8 pan with parchment paper to make it easier to remove the brownies when they're finished.
- In a medium mixing bowl, stir together the flour, cocoa powder, and salt.
- In a larger mixing bowl, stir together the melted butter, sugar, and vanilla. Add the eggs one at a time and stir until just incorporated.
- The next step is important! Well really, all the steps are important, but make sure you are careful on this one. Add the dry ingredients to the wet and stir only until the flour is worked in. Don't overmix!
- Carefully and gently, fold in 3/4 cup of chocolate chips.
- Pour the batter into the 8x8 pan and sprinkle the last 1/4 cup of chocolate chips on top.
- Bake at 350 for 15-20 minutes. A toothpick poked into the CENTER should come out WET, but a toothpick along the edge should be dry.
Notes
A free cookbook? Yes, please!
Get 10 of my favorite Instant Pot recipes in my free cookbook, Instant Pot Made Easy! Click the button below to download. If for some reason, the button doesn’t work for you, leave a comment below, and I’ll email it to you.
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