Gluten-Free Brownie Cake Recipe

5 from 5 votes

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!

Prep Time25

Cook Time40

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: desserts for a crowd, brownie recipes, gluten-fre brownies

Servings:

Calories: 179kcal

Author: Valentina K. Wein

Equipment

8 x 8-inch baking pan

Ingredients

¾ cup unsalted butter
1¾ cups semisweet chocolate chips, divided
1 tablespoon pure vanilla extract
1 cup all-purpose flour
1½ teaspoons baking powder
¾ teaspoon Kosher salt divided
3 large eggs
¾ cup granulated sugar
½ cup sour cream

US Customary - Metric

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

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition