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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
Cook Time45 minutes
Cooling time15 minutes
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

  • 9x13 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 9x13 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!