Giant Gluten Free Fudgy Brownies

Brownies. Need I say more? I need not, but I shall. When was the first time you remember experiencing the gloriousness of a warm, impossibly-dense, fudgy brownie? That moment of plunging into the chocolatey depths, only to resurface for a glug of cold milk or an extra spoonful of crisp vanilla ice cream. The rest of the world seems to melt away in that first bite – your peripheral vision compromised with visions of pools of melted chocolate chunks or in the velvety darkness of that center brownie piece. And then the satisfying chew of the caramelized edges. The most wonderful square you’ll ever eat. Brownies also happen to be the saving grace of the gluten free world. No matter what flour mixture you use, no matter what weird aftertaste or crumbliness or dryness plague other gluten free baked goods (not OURs of course – we always promise to strive for non-dry, non-crumbly bakes), brownies are created by the alchemy of the gods and never fail.

Which might be why we’ve overlooked a solid, go-to, mind-blowing brownie recipe until now. The number of gluten free brownies we’ve tried would shock and amaze you all. But THESE brownies, these veritable bricks of chocolate, used by Willy Wonka himself to construct his castle of sugar highs, are just that. They’re steadfast, they’re delicious beyond words, they’re fix-anything-including-a-breakup good (tried and true). And they’re gosh-darn easy. Now, what we’ve learned is the key to any good chocolate endeavor is good chocolate (whodathunk). We’re talking the best chocolate your grocery store has to offer. We LOVE Valrhona (#notsponsoredbutsomeday) – they make incredible milk and dark chocolate (and a whole range of %s). Other great high end baking chocolate brands include: Callebaut, Guittard, Scharffen Berger, and Ghirardelli. Any one of these will make you some damn good brownies. They also come with a hefty price tag compared with your every-day baking chocolate/chocolate chips. For a treat, it really truly is worth spending a little bit more on the chocolate – and hey! The rest of the ingredients are pretty darn cheap!

If you’re a big-time chocolate fan like us, we recommend trying out these other recipes! Our chocolate raspberry layer cake with chocolate cream cheese frosting, or this chocolate mousse cake, or this chocolate hazelnut layer cake, or these black cocoa cupcakes, or these chocolate peanut butter mud cookies, or these baked chocolate glazed donuts, or these German chocolate cupcakes, or these chocolate truffle cupcakes!

Print Recipe

5 from 6 votes

Giant Gluten Free Fudgy Brownies

These massive, dense, fudgy gluten free brownies are sure to fix any problem!

Prep Time20 minutes mins

Cook Time45 minutes mins

Cooling time15 minutes mins

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: brownie, brownies, chocolate, chocolate chunk, easy, fudgy

Servings: 8 Large brownies

Calories: 600kcal

Author: Amelia Farber

Equipment

• 9×13 baking pan
• Parchment paper

Ingredients

For the brownies:

• 12.5 oz good quality dark chocolate we use Valrhona
• 12.5 oz good quality milk chocolate we use Valrhona
• 1 3/4 Cup plus 2 Tbsp salted butter melted
• 3 Cups white sugar
• 5 large eggs
• 1 Tbsp vanilla extract
• 2 1/2 tsp instant coffee granules
• 1 1/4 Cup gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1/2 teaspoon xanthan gum)
• 1/2 Cup plus 2 Tbsp sweet rice flour
• 1/2 Cup dutched cocoa powder
• 2 Tbsp black cocoa powder (if you can't find this, just sub with more dutched cocoa powder)
• 2 1/2 tsp salt

For the ganache topping (optional):

• 1/2 Cup heavy cream
• 1 Cup semisweet chocolate (chocolate chips)
• pinch salt

Instructions

• First, make the brownies! Preheat the oven to 350° Fahrenheit and grease and line a 9×13 inch baking pan with parchment paper and cooking spray. Then chop all of your chocolate (milk and dark) and mix together. Then separate half of the chocolate and set aside. In a heatproof bowl, melt the other half of the chocolate in the microwave until smooth – 45 second intervals. Let the melted, stirred chocolate cool for a few minutes before using.
• While chocolate is cooling, whisk together the melted butter and sugar until smooth. Then in a small bowl, combine the vanilla and instant coffee granules and stir until the coffee has dissolved, then mix this vanilla + coffee mixture into the butter and sugar. Then add in the eggs and whisk until combined. Whisk in the slightly-cooled melted chocolate until smooth, then slowly whisk in the flours, starches, cocoa powders and salt until smooth (do not over-mix or your brownies will be cakey). Finally, fold in the remaining chopped chocolate until just combined and pour batter into your prepared pan and smooth to the edges. Bake for 35-45 minutes or until set. Let cool 15-20 minutes before topping with ganache or ice cream or both!
• To make the ganache (optional), heat the cream for a minute in the microwave then add the chocolate chips and salt and let sit for 2-3 minutes, then stir until glossy and smooth. Pour ganache over brownies or serve brownies and then pour ganache over each one in a bowl with vanilla ice cream!

Tag @sisterssansgluten on Instagram if you snap a photo of your tart!

Food photography and styling by Amelia Farber