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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

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!

Course Dessert
Cuisine American
Keyword desserts for a crowd, gluten-free cakes
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 20
Calories 285 kcal
Author Valentina K. Wein


  • 3/4 cup unsalted butter, cut into large chunks
  • 2 3/4 cups semisweet chocolate chips, divided
  • 1 tablespoon pure vanilla extract
  • 1 cup gluten-free 1 to 1 baking flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon coarse sea salt divided
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup sour cream


  1. Preheat the oven to 350 degrees 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.)
  2. 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.
  3. In a large mixing bowl, combine the gluten-free flour with the baking powder and 3/4 teaspoon of the salt. Set aside.

  4. 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.)
  5. Add about half of the cooled chocolate mixture to the eggs and sugar and mix to blend. Then add the rest, and mix again.
  6. 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.
  7. Pour this into the prepared baking pan and then evenly sprinkle the top surface with the remaining 1/4 teaspoon of salt and the remaining 3/4 cup of chocolate chips.

  8. Place in the preheated 350 degree 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.)
  9. Let he cake cool to room temperature in the pan and then you can gently pull it out by holding onto the parchment paper.
  10. 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.)