Gluten Free Double Chocolate Brownies

Let’s make Gluten Free brownies! Whether you’re gluten-free or gluten-friendly, these Double Chocolate Brownies will not disappoint!

These gluten-free double chocolate brownies are double the chocolate punch with cocoa powder and semi-sweet chocolate chips. The key to their success lies in the brownie batter, which must be mixed properly to achieve the perfect thickness and consistency.

Yes, I said cocoa powder and chocolate chips! The rich chocolate flavor is enhanced by using high-quality cocoa powder and semi-sweet chocolate chips, making these brownies decadent and chewy.

Don’t you love it when there are whole chocolate chips in a brownie recipe? They get a little bit crunchy and melty at the same time. How that’s possible, I’m not exactly sure, but it’s amazing.

When I finished making these brownies I was really proud. Not only had I made my all time favorite dessert gluten-free, I also accomplished the ever elusive task of making them cakey and fudgy at the same time.

If you’ve ever tried converting a traditional baked good recipe to gluten-free, you know what a challenge it can be! You don’t just swap out gluten-laden items for gluten-free – oh no no, it couldn’t be that easy!

If you’ve ever asked yourself “what does gluten do in baking anyways?” read on! If you’ve never asked yourself that question, read on anyways – we learn something new everyday!

Gluten does more than taste delicious and torture the tummies of those with a gluten sensitivity or allergy. It’s a leavening agent that helps doughs and batters rise, and it also lends itself to that signature chewiness of a freshly baked loaf of bread.

So when gluten is removed from a recipe, some nerdy science and substitutions are required to replace the shape and texture gluten would otherwise provide.

For this recipe, you can use a store bought 1:1 gluten-free flour mix or follow a few simple steps to make your own. If you want to know more about various traditional flour replacement options, see the questions below.

I added baking soda to the dry mixture to get the crackle on the top of the brownie. For years I longed for boxed brownies because of that crackle. I always tried to figure out a way to do it myself from scratch.

Who knew it was as easy as adding baking soda? Now you do!

Pro Tip: When you’re making these brownies, coat the chocolate chips with a tiny bit of flour before you mix them in. It keeps them from sinking to the bottom, making them more evenly distributed in each bite.

WHAT IS XANTHAN GUM?

Xanthan gum is a thickening and binding agent made from soluble fiber. You’ll often see it in gluten-free recipes because it offers the stabilizing properties that gluten would in a traditional recipe. Using a high-quality gluten free flour blend is crucial for achieving the desired texture and taste in gluten-free baking.

DO I NEED XANTHAN GUM IF USING A STORE BOUGHT ALL PURPOSE GLUTEN-FREE FLOUR (SUCH AS BOB’S RED MILL BRAND)?

If you’re using an already mixed all purpose gluten-free flour from the store, you do not need to add xanthan gum to this recipe. Using dairy free ingredients like vegan butter can also help cater to dietary restrictions.

If you follow my tutorial on how to make a gluten-free all purpose flour mix, you will need to add the xanthan gum to stabilize the recipe. Dairy free chocolate chips can be used as a substitute for regular chocolate chips.

CAN I SUBSTITUTE OTHER FLOURS, LIKE ALMOND FLOUR OR COCONUT FLOUR, FOR THE GLUTEN-FREE ALL PURPOSE FLOUR?

Because the texture, density, and rate of moisture absorption is different in most gluten-free flours than traditional all-purpose flour, there’s typically some hoops to jump through when converting a recipe to gluten-free. Using granulated sugar helps achieve the desired texture and appearance, such as a shiny and crackly crust. This recipe is formulated specifically for a 1:1 gluten-free flour mix, so I don’t recommend using other gluten-free options like almond flour or coconut flour.

To ensure a successful baking experience, use a prepared pan lined with parchment paper or nonstick foil for easy removal of the baked brownies from the pan.

WHAT IS 1:1 GLUTEN-FREE FLOUR?

A 1:1 gluten-free flour is one that’s been specifically formulated to replace regular flour without any conversion math or hoop jumping. If the recipe calls for 1 cup of regular all purpose flour, you simply swap in 1 cup of the 1:1 gluten-free flour. Easy peasy.

INGREDIENTS YOU’LL NEED FOR THIS GLUTEN-FREE BROWNIE RECIPE:

This homemade brownie recipe yields fudgy brownies with a rich and soft texture. To get started, you’ll need the following ingredients:

• All Purpose Gluten-Free Flour

• Unsweetened Cocoa Powder
  

• Xanthan Gum

• Unsalted Butter
  

• Eggs

• Coconut Sugar or Granulated Sugar

• Chocolate Chips
  

• Vanilla Extract (GF if preferred)

• Baking Pantry Staples: Baking Soda + Salt

CAN I ADD WALNUTS?

You sure can! If you want to add some chopped walnuts, definitely do it! If walnuts aren’t your thing, you can try some other type of nut (hazelnuts, pecans, whatever you’d like!)

WHAT IF I DON’T HAVE CHOCOLATE CHIPS?

That’s quite alright! If you don’t have chocolate chips, you can bake this recipe without them or use some chopped chocolate. If you have a semi-sweet chocolate block on hand, you can just chop it up and throw it in the batter.

MORE CHOCOLATE RECIPES!

• Creamy Chocolate Fondue Dip

• Chocolate Peanut Butter Truffles

• No-Bake Chocolate & Peanut Butter Oatmeal Bars

• Homemade Chocolate Peanut Butter

These fudgy gluten free brownies are a must-try for chocolate lovers. Butter and chocolate chips, need I say more? This is one of my favorite brownie recipes. All you need to do is swap out your regular flour for gluten-free flour, and you’ll be able to bake brownies that are perfectly chocolatey.

I know that it is difficult to let the brownies cool completely before digging in, but you must try your best! Once they cool enough, though, you can dig in so that you have yourself a warm brownie!