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    Home » Desserts » Gluten-Free Desserts » Gluten-Free Brownie Cake Recipe

    Gluten-Free Brownie Cake Recipe

    May 16, 2016 · by Valentina · 43 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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! stack of three Gluten Free BrowniesPlease 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.

    Gluten-Free Brownie Cake batter in panI'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.

    top view of Gluten Free BrowniesMuch 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!

    A few more gluten free chocolate brownie recipes for you:

    • Gluten-Free Nutella Brownies
    • Gluten-Free Coconut Flour Brownies
    • Gluten-Free Caramel brownies with Espresso
    Gluten Free Brownie Cake Recipe -- You won't believe this brownie cake is gluten-free -- it's rich, chocolaty, and the almost fluffy texture is out of this world!

    Gluten-Free Brownie Cake Recipe

    Valentina K. Wein
    This is 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!
    5 from 4 votes
    Print
    Prep Time 25 mins
    Cook Time 40 mins
    Total Time 1 hr 5 mins
    Course Dessert
    Cuisine American
    Servings 20
    Calories 285 kcal

    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
    • 1 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

    Calorie count is only an estimate.
    Keywords gluten-free cakes, desserts for a crowd
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

    More Gluten-Free Desserts

    • Three small bowls made of tangerines with creamsicle ice cream, on wood counter.
      Creamsicle Ice Cream with Tangerines
    • Nutella Brownies (Gluten-Free)
    • Close up of a sesame seed coated chocolate truffle in white paper cup.
      Chocolate Halva Truffles (Chocolate & Sesame)
    • One whole gluten-free chocolate cake with chocolate glaze dripping down the sides.
      Gluten-Free Chocolate Cake (With Olive Oil)

    Reader Interactions

    Comments

    1. Judy @My Well Seasoned Life

      May 16, 2016 at 2:04 pm

      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.

      Reply
      • valentina

        May 16, 2016 at 3:29 pm

        Thank you so much, Judy! 🙂 I think you're friend (& you!) will like these. They're "Mason approved." xoxo

        Reply
      • Lucille madden

        December 20, 2019 at 5:15 pm

        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.

        Reply
        • valentina

          December 21, 2019 at 6:34 pm

          So happy you like this recipe, Lucille! 🙂 ~Valentina

          Reply
    2. Deb|EastofEdenCooking

      May 16, 2016 at 3:27 pm

      Excellent observations Valentina! And an ever better brownie recipe, with sour cream-yes!

      Reply
      • valentina

        May 16, 2016 at 3:28 pm

        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. 🙂

        Reply
    3. jane @ littlesugarsnaps

      May 17, 2016 at 11:49 am

      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.

      Reply
      • valentina

        May 17, 2016 at 12:56 pm

        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. 🙂

        Reply
    4. Sarah @ Champagne Tastes

      May 17, 2016 at 2:24 pm

      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!!!

      Reply
      • valentina

        May 17, 2016 at 5:28 pm

        It does get confusing! Thanks so much, Sarah! 😀

        Reply
    5. Annemarie @ justalittlebitofbacon

      May 17, 2016 at 2:49 pm

      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.

      Reply
      • valentina

        May 17, 2016 at 5:31 pm

        Ha! I'd forgotten about calorie free water. That's a good one! And thanks for the brownie love!

        Reply
    6. Jill

      May 17, 2016 at 3:30 pm

      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 🙂

      Reply
      • valentina

        May 17, 2016 at 5:32 pm

        Thank you, Jill. So agree with you and hope you try the yummy brownies! 🙂

        Reply
    7. Elizabeth @ SugarHero.com

      May 17, 2016 at 4:07 pm

      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!!

      Reply
      • valentina

        May 17, 2016 at 5:33 pm

        Thanks so much, Elizabeth! 😀

        Reply
    8. Renee

      May 17, 2016 at 4:38 pm

      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!!

      Reply
      • valentina

        May 17, 2016 at 5:33 pm

        Love your comment, Renee. Thank you so much! 🙂

        Reply
        • Renee

          May 19, 2016 at 10:52 am

          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?

          Reply
          • valentina

            May 19, 2016 at 12:05 pm

            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. 🙂

            Reply
    9. sippitysup

      May 18, 2016 at 1:46 pm

      I get it. Great explanation. Now can I have a brownie please? GREG

      Reply
      • valentina

        May 19, 2016 at 10:30 am

        You may. 😉 xo

        Reply
    10. Beth

      May 19, 2016 at 10:51 am

      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!

      Reply
      • valentina

        May 19, 2016 at 12:01 pm

        Maybe your mom will likes these brownies! 😉 Thanks for checking them out. 🙂

        Reply
    11. Shinee

      May 19, 2016 at 11:52 am

      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!

      Reply
      • valentina

        May 19, 2016 at 12:06 pm

        Thank you so much! Great minds think alike. 😉 Hope you love the brownies as much as I do! 🙂

        Reply
    12. Kate

      May 19, 2016 at 1:19 pm

      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.

      Reply
      • valentina

        May 19, 2016 at 1:32 pm

        Thank you, Kate! I can't have a brownie or a cookie or ice cream for the matter!) without chocolate chunks of some sort. 😉

        Reply
    13. Dorothy at Shockingly Delicious

      May 20, 2016 at 5:46 am

      Save one for me, for after I have my gluten-free kale salad.

      Reply
      • valentina

        May 20, 2016 at 12:08 pm

        LOL, too funny, Dorothy! 😉

        Reply
    14. Coco in the Kitchen

      May 20, 2016 at 8:14 am

      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!

      Reply
      • valentina

        May 20, 2016 at 12:08 pm

        Best comment ever, Colette! Thank you! XOXO

        Reply
    15. Derek Campanile

      May 20, 2016 at 8:42 am

      I'll keep this recipe in mind when making something for my gluten-free friends, thanks for sharing!

      Reply
      • valentina

        May 20, 2016 at 12:08 pm

        Hope they're a hit! Thanks! 🙂

        Reply
    16. Paz Lull

      November 02, 2018 at 3:01 am

      going to try this recipe later today!!! will check back later with my results - using a different brand of gf flour!

      Reply
    17. Beth

      February 02, 2019 at 8:54 am

      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?

      Reply
      • valentina

        February 03, 2019 at 1:09 pm

        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

        Reply
      • Marie

        March 29, 2019 at 8:59 am

        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!!

        Reply
        • valentina

          March 29, 2019 at 11:37 am

          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

          Reply
        • valentina

          March 31, 2019 at 7:44 pm

          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! 🙂

          Reply
      • valentina

        March 31, 2019 at 7:45 pm

        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! 🙂

        Reply
    18. Beth

      August 18, 2022 at 6:41 pm

      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?

      Reply
      • valentina

        August 18, 2022 at 8:37 pm

        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

        Reply

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