Gluten-Free Fudge Brownies

Ingredients

Wet Ingredients:

• 10 tablespoons (140g) unsalted butter

• 1 cup (170g) semi-sweet chocolate chips (for melting)

• 3/4 cup (150g) granulated sugar

• 1/2 cup (105g) light brown sugar, packed

• 2 large eggs + 1 egg yolk (room temperature preferred)

• 2 teaspoons vanilla extract

• 1/2 teaspoon espresso powder (optional but highly recommended)

Dry Ingredients:

• 1/3 cup (25g) unsweetened cocoa powder (Dutch-process or natural)

• 3/4 cup (115g) gluten-free 1:1 baking flour

• 1/2 teaspoon salt

Optional Add-ins:

• 1 cup chocolate chips for extra fudginess

Equipment Needed

• 9×9 inch metal baking pan

• Parchment paper

• Large microwave-safe bowl

• Whisk or hand mixer

• Rubber spatula

Directions

Step 1: Prep Your Pan

Preheat your oven to 350°F (175°C). Grease a 9×9 inch metal pan with cooking spray and line it with parchment paper, leaving a 2-inch overhang on two sides for easy removal.

Step 2: Melt the Chocolate

Cut butter into tablespoon-sized pieces. Add butter and 1 cup of chocolate chips to a large microwave-safe bowl. Microwave for 30 seconds, stir well, then continue microwaving in 15-second intervals, stirring between each, until completely melted and smooth. Let cool for about 2 minutes.

Step 3: Add Sugars While Warm

While the chocolate mixture is still warm (this is crucial), add both the granulated and brown sugar. Whisk vigorously for a full minute until the sugars begin to dissolve and the mixture is well combined. This warm sugar-chocolate mixture is essential for creating the shiny, crackly top.

Step 4: Beat and Add Eggs

This step is critical for achieving that signature crackly top. In a separate bowl, whisk the eggs and yolk together until frothy, about 30 seconds. Then, add the beaten eggs to the warm chocolate mixture one at a time, whisking for 20 seconds after each addition. The mixture should become thick, glossy, and pale in color.

Step 5: Add Flavorings

Whisk in the vanilla extract, espresso powder (if using), and salt until fully incorporated.

Step 6: Fold in Dry Ingredients

Using a rubber spatula, gently fold in the cocoa powder and gluten-free flour until just combined. Don’t overmix! Stop as soon as you no longer see dry streaks. The batter will be thick and glossy. If using extra chocolate chips, fold them in now.

Step 7: Bake

Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter, but not completely clean either).

Step 8: Cool Completely

This is where patience pays off. Let the brownies cool in the pan at room temperature for at least 30 minutes. For the cleanest cuts and best texture, chill them in the refrigerator for 1 hour before slicing.

Step 9: Slice and Serve

Use the parchment paper overhang to lift the brownies out of the pan. Cut into 9-12 squares using a sharp knife, wiping it clean between cuts for the neatest edges.