Gluten Free Brownies Super Easy

Gluten-free brownies are very simple to make because they do not require a lot of flour, and rely on eggs for structure. These brownies are dense and fudgy and  my recipe uses cornstarch instead of flour.

Jump to Recipe Print Recipe

The ingredients don’t have to be costly like almond or gluten free flours. It is quite easy to prepare this recipe it yields the most fabulous tasting moist and fudgy brownies! In fact my Gluten-Free Fudge Brownie has the same yummy taste as my trendy Shiny Crust Fudge Brownies with their shiny crusts and wet textures. Additionally, if you love different kinds of brownies try out my Fudgy Low Sugar Brownie.

WHY YOU WILL LOVE THIS RECIPE

Shiny crust brownies: Yes you can still have that shiny crust without using flour!

Easy recipe, no mixer: This is a simple brownie recipe! You only need 6 basic ingredients and 5 easy steps! You can make these brownies using only a bowl and a whisk!

Flourless brownies: This recipe doesn’t use any wheat flour. we use corn starch which is readily available and cheap.

Homemade fudgy chocolate brownies: These gluten-free brownies are very fudgy and remain moist for days. They don’t have a cakey texture at all! The deep chocolate flavor comes from using bittersweet chocolate.

INGREDIENTS

Corn starch: For these delicious brownies, all that is needed is plain Corn starch.

Pure vanilla extract: It’s an enhancer of the chocolate flavor. I recommend Madagascar Vanilla Bourbon extract.

Unsalted butter: The best brownie which has a chewy and fudgy texture has been made with unsalted butter. You can also use salted butter.

Granulated sugar: Fine white granulated sugar keeps these brownies moist. I don’t recommend reducing the sugar or the brownies won’t be as moist and fudgy.

Eggs: Two whole eggs provide most of the structure in these brownies.

Dark chocolate: Use anything between 50% and 70% cocoa solids, but I highly recommend bittersweet chocolate. Bittersweet chocolate callets are very convenient.

STEP-BY-STEP INSTRUCTIONS

STEP 1.) Melt the Chocolate and Butter

Place the chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Stir frequently until melted. Alternatively, you can melt them in the microwave in short intervals, stirring often to prevent burning.
This ensures a smooth, glossy mixture without any lumps.

STEP 2.) Beat eggs with sugar.

Combine eggs and sugar together in a large bowl. Beat using an electric mixer for about 2 minutes until the mixture turns pale, thick, and fluffy. Add vanilla and salt then mix well. This step helps to incorporate air, giving the brownies a light but fudgy texture.

STEP 3.) Combine eggs and chocolate.

Pour the warm chocolate and butter mixture into the beaten eggs. Whisk until the chocolate is fully blended in, resulting in a thick and glossy batter. This step will help to distribute chocolate flavor equally throughout the batter.

STEP 4.) Add dry ingredients. 

Sift together cornstarch and cocoa powder into another bowl. Add this to the chocolate mixture and stir until well combined.
Sifting the dry ingredients helps prevent lumps and ensures an even mix.

STEP 5.) Bake the Brownies

Pour brownie batter evenly on the prepared baking pan. Smooth the top with a spatula. Bake in a preheated oven at 350°F (175°C) for 20-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. The top should be shiny, crinkly, and puffed.

Once they cool down, these brownies do sink slightly; hence normal for that fudgy texture.

Expert Tips for Gluten-Free Brownies

Just a touch of baking powder

I usually avoid using raising agents in brownies to keep them dense and fudgy. However, since this recipe lacks gluten, I add just a pinch (1/8 teaspoon) of baking powder to give a slight lift and better structure.

Mix Eggs and Sugar First:

Sugar dissolves more effectively in the water within egg whites than in fat. This technique is key to achieving that shiny crust on the brownies.

Keep the Chocolate Warm:

Adding warm melted chocolate to the egg mixture won’t scramble the eggs. The sugar in the eggs protects them, and the warm chocolate helps dissolve more sugar.

Accurate Measuring:

Too much corn starch can make the brownies powdery. You only need half cup for this recipe.Use a scale for accuracy or the spoon-and-sweep method: spoon the corn starch into the measuring cup and level it off with a knife.

Watch Baking Time:

These brownies bake quickly because they have less sugar. Start checking them at 17 minutes. The skewer should come out with moist, sticky crumbs, not clean or with wet batter.

Recipe FAQ

What kind of chocolate is best for gluten-free brownies?

Use bitter chocolate or dark chocolate between 50 and 70% cocoa solids. Do not use milk chocolate, as it has too much sugar and not enough cocoa to give your brownies that rich chocolate taste.

How Can I Make Gluten-Free Brownies?

Gluten-free brownies can be made with almond flour, cocoa powder, rice flour, or corn starch. This is my favorite recipe because it is so simple and economical because only corn starch is used here.

Are Gluten-Free Brownies Dairy-Free?

These are not dairy-free brownies as they contain butter. however, you can use vegan butter to make a non- dairy version of these.

Are Gluten-Free Brownies Healthy?

Gluten-free doesn’t mean healthy. These brownies are just as indulgent as regular brownies, making them a delicious treat! They still have the same amount of sugar and butter though

What Can I Do To Reduce The Sugar In These Brownies?

I don’t recommend you reduce the amount of sugar in this case because it will affect the fudgy and moist texture. The desired consistency is achieved through the help of sugar.

How can I get a shiny crust on low-sugar brownies?

Dissolved sugar is the key. Whisk the sugar into the eggs first. Gently heating the eggs and sugar helps dissolve more sugar, creating the crackly crust. Whipping the egg and sugar mixture longer results in a thinner, shinier crust.

How Do I Know When My Brownies Are Done Baking?

If the brownies are dry, they’re likely over-baked. They’re ready when a skewer inserted into the center comes out with a few moist crumbs.If the skewer is clean, the brownies are over-baked. If it has wet batter, they’re still raw.

How Do I Store Brownies?

To prevent drying out, place them in an airtight container at room temperature. Refrigerate them if you want to save them for more than a couple of days.

Why Are My Brownies Dry?

Over baking is the main reason why brownies turn out dry. Check them after 20 minutes and make sure to measure cocoa and corn starch accurately.