This Gluten-Free Brownie Cake is super rich, chocolatey, creamy and light. It's somewhere between a dense brownie and an airy cake — it's out of this world! If you're searching for the best gluten-free brownies, your search has ended!
Please don't think I'm being a snob or anything, but I have a pet peeve when it comes to gluten-free labeling – it’s when things that are inherently gluten-free are labeled gluten-free. Let me explain . . .
Gluten-Free Labeling
My oldest son was diagnosed with Celiac Disease when he was 5, so I've spent a number of years in the gluten-free world. On many packages, I really appreciate and need strong labeling. With Celiac, there's no messing around -- no cross contamination allowed!
I take this seriously -- my son has his own toaster, butter, cream cheese, etc. If there's something that may come into contact with "gluten-full" products, he has his own container of it . . . because even a butter spreader can return crumbs to the butter container!
More and more people are finding they have sensitivities or allergies to gluten, and there are also people who simply feel it’s healthier to go without.
As the gluten-free diet became more popular, I started to see things like chocolate chips, nuts, and even some produce being labeled as gluten-free. These things never contained gluten! An almond? Really? Chocolate? Come on. And produce!? Don't even get me started. (Some chocolate bars and perhaps nuts, could have the issue of shared equipment or facilities, actually. In which case, it's necessary and important.)
I think for people who are less informed about being gluten-free, this is confusing. And many years ago, when my son was just starting a gluten-free life, that person was me.
I'll never forget being in a health food store and seeing the chocolate chips labeled gluten-free, and being worried that I'd been giving "regular" chocolate chips to my son. I went home and researched all of the brands of chocolate chips I’d been using, only to find out that of course none of them had gluten in them.
And now, to return to the main reason you're here . . . for my gluten-free brownies! This oh-so-delicious gluten-free brownie cake recipe is my new favorite!
What does this Gluten-Free Brownie Cake taste like?
- This Gluten-Free Brownie Cake tastes super rich, chocolaty and creamy. The texture is somewhere between a dense, fudgy brownie and a light, airy cake.
Much like product labels, there are recipe labels, provided by their authors. Based on how I feel about package labels, it won't surprise you that I typically only label recipes as gluten-free when they're not inherently gluten-free.
There are Two Categories of Gluten-Free Recipes
There are those that are inherently gluten-free – like salads (sans croutons), and those that are usually made with gluten and require substitutions, like cookies and cakes. So today's gluten-free brownie cake recipe gets the label.
Phew, that was a lot. I hope you're still here, still hungry!
And I hope you're in the mood for what I hope might be the best gluten-free brownies you've ever tried!
Please enjoy every last crumb of the Gluten-Free Brownie Cake!
More Gluten Free Chocolate Brownie Recipes
Gluten-Free Brownie Cake Recipe
Ingredients
- ¾ cup unsalted butter, cut into large chunks
- 2¾ cups semisweet chocolate chips, divided
- 1 tablespoon pure vanilla extract
- 1 cup gluten-free 1 to 1 baking flour
- 1½ teaspoons baking powder
- 1 teaspoon coarse sea salt divided
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup sour cream
Instructions
- Preheat the oven to 350°F, and line a square (8 X 8-inch) baking pan with parchment paper. (Use a large piece that will cover the sides and cut slits in each corner so that it will lay flat.)
- Add the butter, 1 cup of the chocolate chips, and the vanilla to a small saucepan, and place it over low heat. Once all of the butter has melted, mix everything together and set it aside, off of the stove, to cool to room temperature.
- In a large mixing bowl, combine the gluten-free flour with the baking powder and ¾ teaspoon of the salt. Set aside.
- In medium-sized mixing bowl, combine the eggs with the sugar and using an electric mixer, whisk until it's thick and pale yellow, about 3 minutes on high. (You can also use a hand whisk -- just with a little more muscle.)
- Add about half of the cooled chocolate mixture to the eggs and sugar and mix to blend. Then add the rest, and mix again.
- Mix in the sour cream, and then add this to the larger bowl with the dry ingredients. Mix until you no longer see dry areas and then fold in 1 more cup of the chocolate chips.
- Pour this into the prepared baking pan and then evenly sprinkle the top surface with the remaining ¼ teaspoon of salt and the remaining ¾ cup of chocolate chips.
- Place in the preheated 350°F oven until the center no longer jiggles when you move the pan, about 40 minutes. (You can test for doneness by sticking a wooden skewer in the center of the cake -- it should come out clean when it's done.)
- Let he cake cool to room temperature in the pan and then you can gently pull it out by holding onto the parchment paper.
- Cut into 25 even squares and serve. (I like them small, but you can cut them into bigger pieces if you'd like, of course.)
NOTES
NUTRITION
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Judy @My Well Seasoned Life
I am so glad that someone is finally talking sense. I too have a friend with celiac disease and have no problem preparing food that she can enjoy. But to label a piece of fruit gluten free is just plain stupid. I will definitely be making these when my friend pays a visit this summer. Thanks.
valentina
Thank you so much, Judy! 🙂 I think you're friend (& you!) will like these. They're "Mason approved." xoxo
Lucille madden
didn't realize that the one to one cake flour ment just one cup only so i just doubled the batch. it wasn't that hard of a recipe, its a great cake like brownie recipe.
valentina
So happy you like this recipe, Lucille! 🙂 ~Valentina
Deb|EastofEdenCooking
Excellent observations Valentina! And an ever better brownie recipe, with sour cream-yes!
valentina
Thank you, Deb! I appreciate it. I am loving adding sour cream to cakes -- I know it's been done forever, but I often don't think of it. Hope all is well in your kitchen. 🙂
jane @ littlesugarsnaps
I am not gluten intolerant but I'd happily munch my way through a stack of these - they look incredible. I recently baked for a gluten free friend, researched rice flour to ensure it was gluten free, baked and then read the back of the pack to find that lovely phrase... produced in a factory handling gluten based products - arghhhh.
valentina
Thanks for visiting my site, Jane! Yes, it's not good when something's labeled GF, but produced with gluten products. We all just have to read everything. Enjoy the brownies. 🙂
Sarah @ Champagne Tastes
Ok- for real!!! I am so confused when I try to figure out why a bag of apples or rice is labeled gluten free .. I try to always make sure I've got food for anyone who comes over, and I have a friend who went gluten free. I was full of confusion lol. Also these brownies look amazing!!!
valentina
It does get confusing! Thanks so much, Sarah! 😀
Annemarie @ justalittlebitofbacon
I'm with you on the silly labeling. Gluten free chocolate, fat free gummy bears, calorie free water. 🙂 However, I love your recipe for gluten free brownies. They would be an excellent choice for my gluten intolerant friends.
valentina
Ha! I'd forgotten about calorie free water. That's a good one! And thanks for the brownie love!
Jill
First this brownie cake looks REALLY good. Second no one in my family has Celiac so we don't have to be gluten-free and I'm REALLY glad to hear you talk about it like this. Because it does seem to have turned into the next "fat-free" trend. But for people who truly can't tolerate gluten (like your son), it's great that there are so many products easily available 🙂
valentina
Thank you, Jill. So agree with you and hope you try the yummy brownies! 🙂
Elizabeth @ SugarHero.com
Haha! I'm not actually gluten-free but I've noticed this on packaging nd produce too. Anything to jump on a band wagon, right?! These brownies look completely delicious!!
valentina
Thanks so much, Elizabeth! 😀
Renee
I think I could have written that post myself!! I am all for clear and precise labeling for our food, but using someone's health as an excuse to sell carrots makes me wonder about the integrity of the brand. This cake recipe only makes me trust your integrity more - wowza it looks tasty!!
valentina
Love your comment, Renee. Thank you so much! 🙂
Renee
I was thinking of making this for a friend who has celiac, but she needs it to be dairy free as well. I know I can substitute coconut oil for the butter without making a structural change, but I'm not sure what to do about the sour cream. Do you have any thoughts?
valentina
That's a good question -- a few thoughts: silky tofu, applesauce or coconut cream. Never tried these, but I think they'll add the moisture you need. I know applesauce might sound odd with the chocolate, but I think the chocolate will over power it so you won't taste apple. Let me know what works! Thanks for checking out the recipe. 🙂
sippitysup
I get it. Great explanation. Now can I have a brownie please? GREG
valentina
You may. 😉 xo
Beth
That looks so airy and not at all the heavy the usual gluten free cakes are! Agreed as far as labelling! My Mom is severally Gluten intolerant and well meaning family members have bought crackers, for instance to a party. All well and good until you read the label and they are processed in a shared facility! Drives me crazy! You have to be so careful!
valentina
Maybe your mom will likes these brownies! 😉 Thanks for checking them out. 🙂
Shinee
Ah, Valentina, you're so on point on this! I'm 100% with you about using these labels (gluten-free, fat-free, etc) as a marketing tool. I also loathe when products are advertised as fat-free as if they're healthier, when it's actually loaded with more sugar to make up for lost flavor. Anyhow, love the look of these brownie cake. Can't wait to give it a try!
valentina
Thank you so much! Great minds think alike. 😉 Hope you love the brownies as much as I do! 🙂
Kate
How good of you to work so hard to make delicious and fun gluten free recipes for your son! These look fantastic! I love that I can see chocolate chunks in the middle of the brownie.
valentina
Thank you, Kate! I can't have a brownie or a cookie or ice cream for the matter!) without chocolate chunks of some sort. 😉
Tammy
Can you use any gluten free baking flour, or does it have to be 1 to 1.
Valentina
Hi Tammy. It should be a 1 to 1 because they include xanthan gum which binds (what the gluten typically does for us). You might also like my coconut flour gluten-free brownies -- they are more fudgy/less cake-like, but delicious! Hope this helps. 🙂 ~Valentina
Dorothy at Shockingly Delicious
Save one for me, for after I have my gluten-free kale salad.
valentina
LOL, too funny, Dorothy! 😉
Coco in the Kitchen
First thing I saw when I checked into your blog today was that massive photo of these gorgeous brownies.
Then I licked my computer monitor.
Now my brain has come to a complete stand-still.
HOLY YUM!
valentina
Best comment ever, Colette! Thank you! XOXO
Derek Campanile
I'll keep this recipe in mind when making something for my gluten-free friends, thanks for sharing!
valentina
Hope they're a hit! Thanks! 🙂
Paz Lull
going to try this recipe later today!!! will check back later with my results - using a different brand of gf flour!
Beth
LOVE this recipe! Thank you!!
One question - have made it multiple times now and every time the middle sinks and the edges stay tall on the sides of the pan. I am using parchment. Should this be happening? I don't see a full pan picture on this post so I am not sure what yours looked like out of the oven. Wondering if I need to wrap the outside of the pan with a cake strip?
valentina
Hi Beth! So awesome you like this dessert -- makes me very happy! I'm not sure exactly sure . . . my first thought is that it might not be cooking quite long enough. Is the center, where it falls, at all doughy? The next time I make it (and I'll try for soon!), I'll see if I'm noticing where/when there's another possible cause -- or if mine does it too. I'll post here afterwards. A cake strip is a good idea. I have never used one, but I know it promotes more even baking. Thanks so much for writing and trying my recipes. 🙂 ~Valentina
Marie
I just made this and had the same problem! The brownies rose really tall and then the center just sank. It was not doughy in the center - perfectly cooked. Also, is it necessary to line the pan with parchment paper? BTW, these are the most delicious brownies we've ever eaten!!
valentina
Hi Marie, First of all, I'm so happy they were delicious. And second, thank you for writing me. Third, I would say everything I said to the previous reader to you -- AND now I'm going to re-test these this weekend to see if I might be missing something. I'll report back ASAP. In the meantime, have a lovely (and delicious) weekend. 🙂 Valentina
valentina
Hi Marie, I'm back and retested these this morning. They did not fall in the middle. I'm wondering about how long you beat/whisked the eggs with the sugar. The mixture should be thick and pale yellow -- this will take more than a minute. This incorporates a lot of air, which I think -- having just made them again -- might be the key. LMK! 🙂
valentina
Hi Beth, I'm back and retested these this morning. They did not fall in the middle. I'm wondering about how long you beat/whisked the eggs with the sugar. The mixture should be thick and pale yellow -- this will take more than a minute. This incorporates a lot of air, which I think -- having just made them again -- might be the key. LMK! 🙂
Beth
Quick question - I only have mini chocolate chips. Should I adjust the quantity or do you have the weights of the ingredients to make sure I am not over or under measuring the chips?
valentina
Hi Beth, Thanks for checking in about this -- you do not have to adjust the quantity. The weight of 2 3/4 chips (for both mini and regular) is 22 ounces. Enjoy! 🙂 ~Valentina
Marlene
Have made this recipe 3 times now and the kids keep asking for more. We absolutely love it!
Because we need to be dairy free as well, I used mild olive oil (110g) instead of butter, and homemade cashew cream (120g) instead of sour cream. I reduced the amount of choc.chips to 1 + 3/4 cup (170g + 125g), reduced sugar to 1/2 cup (120g) and used my own healthy (no starches) baking flour blend. Also baked (32-35 min) as a cake in 22cm springform pan. Made a simple coconut cream ganache for ‘frosting’… The kids would eat this cake 3 times a day😂
Thanks for sharing your very tasty recipe!🙏
Valentina
Hi Marlene, Thanks so much for writing in. I'm so happy you and your kids love this recipe. The information about how you make it dairy free is great, and will be helpful of others who are on a similar diet. Happy baking, and thanks for being a Cooking On The Weekends reader! 🙂 ~Valentina