Delicious gluten-free double chocolate brownies are to die for! It's a moist and decadent brownie perfect for anyone with a sweet tooth!
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The secret ingredient? Pumpkin spice! The perfect blend of cocoa powder, rich dark chocolate, and pumpkin spice make these gluten-free double chocolate brownies stand out. Whether you bring these to a party or enjoy them at home with your family, everyone will love these irresistible brownies! Plus, they're made with simple ingredients made with a brown rice flour gluten-free flour blend.
If you're looking for some other amazing recipe ideas like these gluten-free double chocolate brownies, check out my pumpkin patties with chocolate and my traditional gluten-free chocolate shortbread.
Easy Fudgy Gluten-Free Brownies
Gluten-free double chocolate brownies are not only delicious but also packed with simple ingredients like real chocolate chips or a dark chocolate bar, vanilla extract, melted butter, and granulated sugar. There are no artificial flavors in this recipe since I only use real ingredients! Your taste buds will do a dance when they taste these mouthwatering brownies. You won't have any leftover brownies after everyone smells the delicious chocolate aroma from the baked brownies.
Gluten-free flour makes these fudgy brownies safe for gluten sensitivities and celiac disease. As always, check all the labels of ingredients to make sure everything is certified gluten-free. The gluten-free flour blends I recommend are made with a blend of brown rice flour, xanthan gum, and tapioca flour.
I recommend using one of these two gluten-free flour blends for this recipe: King Arthur Measure-for-Measure Flour Blend or Cup4Cup.
Important Recipe Notes
Store any leftover brownies in an airtight container at room temperature for up to five days. If freezing, wrap in plastic wrap and store in a freezer-safe container or ziplock bag for up to three months.
Special ingredients like peanut butter, extra chocolate chips, marshmallow fluff, walnuts, and dried fruit can all dress up these classic gluten-free brownies. Brownies with walnuts are delicious!
You can use a few alternative ingredients for this brownie recipe. Substitute the semi-sweet chocolate chips or a semi-sweet chocolate bar for dark chocolate chips. Or, use a chopped-up dark chocolate bar, chocolate chunks, or a semi-sweet chocolate bar instead. Either form of chocolate will work for these chocolatey brownies. If you use dark chocolate instead of semi-sweet, the brownies will have a darker chocolate flavor. You can also use dairy-free chocolate chips instead.
Whisk the eggs and sugar together using an electric mixer or by hand for at least 5 minutes before adding any other ingredients. This motion forms a loose meringue that gives these chocolatey brownies that crackly top.
Grease an 8x8-inch pan with butter or coconut oil and then line it with a piece of parchment paper. This will prevent the brownies from sticking. Don't skip the parchment paper step!
Bake the brownies for 20-25 minutes. Use a toothpick inserted into the center of the brownies to determine if they are cooked through.
- White Sugar: I use granulated sugar in this recipe. I haven't tried using a different sugar-free alternative. Don't try to substitute white granulated sugar for brown sugar. Brown sugar is too moist and will make the brownies too soft.
- Eggs: 2 eggs. Make sure they are at room temperature.
- Unsalted Butter: I always use unsalted butter to control the amount of salt in a recipe. It should also be melted. Feel free to melt the butter in microwave. I prefer to use real butter for this recipe.
- Gluten-Free Flour: I always use King Arthur Measure-for-Measure Flour Blend or Cup4Cup gluten-free flour for this chocolatey brownie recipe. If you are following a gluten-free diet, make sure to use gluten-free flour. Do not use all-purpose flour that contains gluten. These flours make the brownies gluten-free.
- Vanilla Extract: The recipe calls for 1 teaspoon of vanilla extract, but you can add an extra teaspoon if you wish. Almond extract is a great substitution.
- Kosher Salt: I typically use kosher salt.
- Semi-sweet chocolate: You can also use dark chocolate, but the brownies won't be as sweet and they will have a darker chocolate flavor. I prefer to use semi-sweet chocolate chips or chocolate chunks or a Lindt 70% dark chocolate bar.
- Pumpkin Spice: This is the secret ingredient! Add the pumpkin spice to the brownie batter and these brownies might be your favorite dessert!
- Unsweetened Cocoa Powder: This is what makes these brownies double chocolate. I use unsweetened cocoa powder in these brownies.
See recipe card for quantities.
How to Make Gluten-Free Brownies
Some familiar ingredients will make these gluten-free double chocolate brownies amazing.
Use both unsweetened cocoa powder and melted chocolate. This will give the gluten-free brownies an intense chocolate flavor using only natural flavors.
One teaspoon vanilla extract is essential to give subtle sweetness and bring out the chocolate in these brownies.
Bake time is essential for making these gluten-free brownies. Do not cook the brownies for more than 20-25 minutes of baking. Otherwise, you might end up with dry brownies instead of brownies with moist crumbs.
Line the pan correctly. Grease an 8-inch square baking dish with butter or oil and then line it with parchment paper. This makes it easier to get the brownies out of the pan. It's essential to use a prepared 8x8-inch baking dish. Check out my favorite pre-cut parchment paper sheets.
Use a whisk, electric stand mixer, or electric hand mixer to make these brownies. An electric stand mixer or electric hand mixer work really well to whip the eggs and white sugar together. If you don't have an electric stand mixer or electric hand mixer, then you can use a whisk. This is the electric mixer I use.
Melt the chocolate and butter together in the microwave in a microwave-safe mixing bowl. You don't need to use a double boiler to melt the butter and chocolate together. Just make sure to use a microwave-safe mixing bowl!
Use a knife to slice around the sides of the pan before lifting the brownies out using parchment paper.
Gluten-free brownies are made from a combination of eggs, white sugar, semi-sweet chocolate, butter, cocoa powder, and gluten-free flour.
Gluten-Free Double Chocolate Brownies
- 1 teaspoon espresso powder
- 3.5 ounces dark chocolate
- 7 tablespoons unsalted butter
- 2 eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ½ cup gluten-free flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon pumpkin spice
- Preheat the oven to 350 degrees and line an 8-inch square baking dish with parchment paper and grease the sides.
- Combine gluten-free flour, cocoa powder, pumpkin spice, and salt in a separate bowl. These are your dry ingredients. Set aside.
- Beat the eggs and white sugar together vigorously for at least 3 minutes using a standing mixer or a handheld whisk.
- Melt the chocolate and butter in microwave on high for 2 minutes in a microwave-safe mixing bowl. Stir the chocolate mixture until smooth and pour into the egg and sugar mixture. Add the vanilla extract. Stir to combine.
- Add the dry ingredients to the raw batter mixture and beat until there are no flour pockets left.
- Spoon batter into the prepared 8x8-inch baking dish and bake in the oven for 20 - 25 minutes or until a toothpick comes out clean.
- Let the brownies cool completely before lifting them out of the pan using the parchment paper edges.
- Let the brownies rest on a wire rack before cutting.
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