These made from scratch, Easy Gluten Free Double Chocolate Brownies, are simple to make and will disappear quickly. This easy recipe for homemade double chocolate brownies makes rich, chewy, brownies that no one will guess are gluten free.
If you love chocolate, you have to try these double chocolate brownies. You can find a good gluten free brownie mix in the store, but baking brownies from scratch can be just as easy and taste even better.
One of the great things about these brownies is they’re made from everyday ingredients you probably have on hand. And you only need a mixing bowl, wooden spoon, spatula, measuring cups, measuring spoons, and an 8x8 baking pan.
And if the idea of double chocolate sounds good to you, check out my recipe for Gluten Free Double Chocolate Muffins. Or if you want even more chocolate, try my Gluten Free Triple Chocolate Chip Brownies. Both of these recipes are bursting with chocolate flavor.
These double chocolate brownies are rich, chewy, and filled with chocolate goodness. If you’ve been looking for a quick, easy, fudgy, gluten free brownie recipe, you’ve come to the right place.
Why this Recipe Works
- The combination of cocoa powder and chocolate chips adds extra chocolate flavor to the brownies.
- Using a small amount of flour and the absence of baking powder and baking soda gives the brownies their fudgy texture.
- Melting the butter before adding the sugar and cocoa powder creates a dense, chewy, brownie.
Ingredients You’ll Need:
How to Make Gluten Free Double Chocolate Brownies
- Melt the butter and stir in cocoa powder and sugar.
- Stir in eggs, one at a time, then vanilla.
- Add gluten free flour blend and salt and stir to combine.
- Fold in the chocolate chips.
- Transfer the batter to the prepared pan and smooth the top.
- Bake for 20-22 minutes.
Step By Step Instructions
(For ingredient amounts see the recipe card at the bottom of the post.)
Preheat your oven to 350° F. Grease a metal 8x8 baking pan and line with parchment paper, leaving an overhang on the sides to lift out the finished brownies.
In a medium, microwave safe mixing bowl, melt the butter in the microwave in 20 second intervals until melted.
Add the cocoa powder and sugar to the melted butter and stir until combined.
Stir in the eggs, one at a time, then stir in the vanilla extract.
Add the gluten free flour blend and salt and stir until combined.
Use a rubber spatula or wooden spoon to fold the chocolate chips into the batter.
Transfer the batter to the prepared pan and smooth the top.
Bake for 20-22 minutes or until the center is slightly set.
Allow the brownies to cool completely in the pan. Using the edges of the parchment paper, lift the brownies out of the pan and cut into squares.
Gluten Free Flour
Make sure to use a good quality all-purpose gluten free flour when making these brownies. I used Bob’s Red Mill 1 to 1 which contains xanthan gum.
Xanthan gum helps to hold the brownies together. In traditional baking, gluten in all-purpose flour acts as the binding agent for the baked good. Gluten free baking requires a replacement for the binding agent and that’s where xanthan gum comes in.
Your results may vary depending on the gluten free flour you use. I haven’t tried using almond flour or coconut flour with this brownie recipe.
Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the canister or bag can give you more flour than needed in the recipe.
Love Brownies?
- Gluten Free Peanut Butter Brownies
- Easy Gluten Free Pumpkin Brownies
- Rich Chocolate Pecan Brownies
- Easy Gluten Free Zucchini Brownies
Baker’s Tips
- Line your pan with enough parchment paper so the edges hang over the sides. This will make it easy to remove the brownies from the pan.
- Use room temperature eggs. Room temperature eggs combine more easily and completely than eggs straight from the fridge.
- Don’t over mix the batter. When stirring in the flour only mix until combined.
- Be careful not to over-bake the brownies. Check the brownies after 20 minutes and remove if the center is slightly set.
- Cool the brownies completely before serving. If the brownies are still warm, the top will tear when you try to cut them into squares.
Recipe FAQs
The brownies will stay fresh, stored in an airtight container, for up to 3 days.
Yes. The brownies can be frozen for up to 2 months. Cool the brownies completely, then wrap the brownies individually in plastic wrap and place in a freezer safe bag.
If you’re looking for an easy, made from scratch, gluten free brownie recipe, give these double chocolate brownies a try! Their rich, fudgy, chocolate flavor is impossible to resist. Happy Baking!
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Easy Gluten Free Double Chocolate Brownies
Ingredients
- ½ cup unsalted butter
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup gluten free flour blend
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350° F.
- Grease an 8x8-inch square pan and line with parchment paper so the paper overhangs on 2 sides.
- In a microwave safe mixing bowl, melt butter in microwave in 20 second intervals until melted.
- Add the cocoa powder and sugar to the melted butter and stir until combined.
- Stir in eggs, one at a time, then stir in vanilla.
- Add the gluten free flour blend and salt and stir until completely combined.
- Use a rubber spatula to fold in the chocolate chips.
- Transfer the batter to prepared pan and smooth the top.
- Bake for 20-22 minutes or until the center is slightly set.
- Allow the brownies to cool completely in the pan. Using the edges of the parchment paper, lift the brownies out of the pan and cut into squares.
Notes
- Line your pan with enough parchment paper so the edges hang over the sides. This will make it easy to remove the brownies from the pan.
- Use room temperature eggs. Room temperature eggs combine more easily and completely than eggs straight from the fridge.
- Don’t over mix the batter. When stirring in the flour only mix until combined.
- Be careful not to over-bake the brownies. Check the brownies after 20 minutes and remove if the center is slightly set.
- Cool the brownies completely before serving. If the brownies are still warm, the top will tear when you try to cut them into squares.
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