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!
More Gluten Free Chocolate Brownie Recipes
Please enjoy every last crumb of the Gluten-Free Brownie Cake!
Gluten-Free Brownie Cake Recipe
Equipment
Ingredients
- ¾ cup unsalted butter
- 1¾ cups semisweet chocolate chips, divided
- 1 tablespoon pure vanilla extract
- 1 cup Cup4Cup All Purpose Gluten-Free Flour
- 1½ teaspoons baking powder
- ¾ teaspoon Kosher salt divided
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup sour cream
Instructions
- Set the oven and prep pan. 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.)
- Make the chocolate mixture. Add the butter, 1 cup of the chocolate chips and 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.
- Mix dry ingredients. In a large mixing bowl, combine the flour with the baking powder and ½ teaspoon of the salt. Set aside.
- Whip the eggs and sugar. 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.)
- Combine everything. Add about half of the cooled chocolate mixture to the eggs and sugar and mix to blend. Then add the rest, and mix again. Now add the sour cream and mix. Fold in the dry ingredients until it's well blended, and then pour the batter into the prepared baking pan. Sprinkle it with the remaining ¼ teaspoon of salt and remaining ¾ cup of chocolate chips.
- Bake. Place in the preheated 350°F oven and bake until the center no longer jiggles when you move the pan, and the top is beginning to crack, about 40 minutes.
- Cool and cut. Let the cake cool to room temperature in the pan, at least an hour. Then you can gently pull it out by holding onto the parchment paper. When you're ready to serve, cut it into 25 even squares. (I like them small because they are quite thick, but you can cut them into bigger pieces if you'd like, of course.)
NOTES
NUTRITION
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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. 🙂
sippitysup
I get it. Great explanation. Now can I have a brownie please? GREG
valentina
You may. 😉 xo
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. 🙂
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! 😀
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! 🙂
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!
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! 😀
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. 🙂
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. 🙂
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