Best Gluten-Free Brownies Recipe

5 from 10 votes

These brownies are packed with delicious, melting chocolate chunks, and if you didn't know they were gluten-free, you'd never suspect it!

*Please note that only 30 minutes of the prep time is active.

serving size: 2 brownies

Prep Time30

Cook Time35

Cooling Time2

Total Time3 5

Course: Dessert

Cuisine: American

Keyword: special diet brownies, gluten-free desserts

Servings:

Calories: 326kcal

Set the oven and prepare the pan. Preheat the oven to 375°F, and adjust a rack to the center. Line a 9 x 13 x 2-inch baking pan with parchment paper. You may need a little bit of butter underneath to make it stick and keep it from moving.
Melt the chocolate and butter. Melt the chocolate and butter together in a heavy-bottomed saucepan over low heat, stirring occasionally. Remove from the heat, and set aside to cool to room temperature.
Finish the batter. In a large bowl, use an electric mixer to beat the eggs with the vanilla, salt, espresso, and sugar at high speed for 10 minutes. Then on low speed add the cooled chocolate mixture and beat only until mixed. Finally, add the coconut flour and beat only until mixed. Now use a spoon or rubber spatula to fold in the chocolate chips or chunks.
Bake. Pour the batter into the prepared pan. Use a small flat-bottomed spatula to smooth the top, and place in the preheated 375°F oven. Bake until the batter is set, and a thin crust has formed on the top surface, about 35 minutes. You can stick a wooden skewer in the center to see if it's done -- when it is, it should come out fairly clean.
Cool, slice and serve. Remove the brownies from the oven and let them cool for at least 2 hours. Ideally they should be refrigerated overnight for easier slicing. Cut the brownies into 48 evenly-sized pieces. (You can of course cut them into less squares and have bigger brownies.)
Serve!

Nutritional information is only an estimate.