These brownies are gluten-free because the flour is a certified gluten-free 1-to-1 blend. For the whole pan to be gluten-free, the chocolate, chips, cocoa and vanilla need to be certified or verified gluten-free too.
They are plain brownies: no frosting, no nuts and no swirl, just melted dark chocolate and butter, a little cocoa and semisweet chips folded through.
Keeping the Pan Gluten-Free
The flour is the obvious swap, but each ingredient that could carry gluten needs checking.
| In the recipe | Usually | Here | Why it matters |
|---|---|---|---|
| Flour | All-purpose wheat flour | 3/4 cup certified gluten-free 1-to-1 flour | Certification supports the gluten-free claim. |
| Chocolate | Unlabelled dark chocolate | Dark chocolate certified or verified gluten-free | Its label shows whether it qualifies. |
| Chips | Unlabelled chocolate chips | Semisweet chips certified or verified gluten-free | Not every brand of chips qualifies; check the label. |
| Cocoa and vanilla | Any brand without checking | Cocoa powder and vanilla extract verified gluten-free | Every ingredient in the pan has to qualify. |
Ingredient Notes
- Certified gluten-free 1-to-1 flour
- Three quarters of a cup. Certification is what supports calling these gluten-free.
- Dark chocolate, cocoa and chocolate chips
- Check the labels: each needs to be certified or verified gluten-free for the brownies to be.
- Eggs
- Two large, whisked in with the sugar. The centre must be baked through.
How to Make It
Oven to 350°F, 8-inch pan lined
Heat the oven to 350°F and line an 8-inch square pan.
Butter and dark chocolate melted, sugar and eggs whisked in
Melt the butter and dark chocolate together and let it cool slightly. Whisk in the sugar, eggs and vanilla.
Gluten-free flour, cocoa and chips folded in
Fold in the certified gluten-free flour, cocoa, salt and chocolate chips just until combined.
Baked until crackled with moist crumbs, cooled
Bake 24 to 28 minutes, until the top is crackled and a tester comes out with moist crumbs but no wet batter. Cool before cutting.
Success Tips
- Let the melted chocolate cool slightly so it does not scramble the eggs.
- Moist crumbs on the tester are right; wet, glossy batter means more time.
- Cut with a warm knife once the pan has cooled for clean squares.
Why This Recipe Works
- Melting the butter and dark chocolate together gives a dense, fudgy texture.
- Whisking the sugar and eggs into the warm chocolate is what forms the shiny, crackled top.
- A 1-to-1 gluten-free flour blend is made to swap in for all-purpose flour in the same amount.
- Folding the dry ingredients in only until combined keeps the brownies from turning cakey.
Frequently Asked Questions
What makes these gluten-free?
Certified gluten-free 1-to-1 flour, with every other ingredient also certified or verified gluten-free.
Is the fudgy centre undercooked?
No. It is fully baked: a tester should come out with moist crumbs but no wet batter.
Are there nuts or frosting?
No. These brownies have neither.
Serving Ideas
Cut into 16 squares once cool and serve on a plate, crackled tops up.
