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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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
Directions
Step 1
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.
Step 2
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.
Step 3
Add the granulated sugar and light brown sugar to the melted chocolate mixture. Stir until fully incorporated.
Step 4
Allow the mixture to cool slightly, then add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Step 5
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.
Step 6
Pour the batter into the prepared baking pan and spread it out evenly.
Step 7
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).
Step 8
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.
Step 9
Slice into 9 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | 809.4 grams (809.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3326 |
| Total Fat 196.30g | 252% |
| Saturated Fat 94.30g | 472% |
| Cholesterol 808mg | 269% |
| Sodium 1427mg | 62% |
| Total Carbohydrate 413.50g | 150% |
| Dietary Fiber 30.10g | 108% |
| Total Sugars 344.80g | |
| Protein 51.10g | 102% |
| Vitamin D 120IU | 600% |
| Calcium 329mg | 25% |
| Iron 14mg | 77% |
| Potassium 769mg | 16% |
Source of Calories