Illustrative serving image, not a documented photograph of a kitchen-tested batch. Powdered sugar shown is an optional garnish, not part of the base quantities.
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Chocolate brownies made with a gluten-free flour blend.
Kitchen-testing note: A documented cooking test is pending. Timings in the method are estimates; finished yield and results have not been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
The flour-to-fat ratio and finished texture need a documented baking test; the previous description of a guaranteed fudgy result was not supported by our records. Cool before cutting. Do not replace this blend directly with almond or coconut flour.
Choosing gluten-free ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
2x and 3x show total ingredients for two or three separate batches. Cook each batch using the original method: amounts written in the steps, pan sizes and cooking times apply to one batch.
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1Preheat and Prep Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang to easily lift out the brownies later. Lightly grease the parchment to prevent sticking.
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2Mix Dry Ingredients In a medium bowl, sift together the gluten-free flour, cocoa powder, baking powder, and salt. This ensures even distribution and a smooth batter.
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3Combine Wet Ingredients In a large bowl, whisk the melted butter with sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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4Bring It Together Slowly add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing—it can make the brownies tough.
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5Add Chocolate Chips and Nuts Fold in the chocolate chips and nuts, if using. These add texture and melty pockets of chocolate throughout.
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6Bake Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 28-32 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but not wet batter.
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7Cool and Serve Allow the brownies to cool completely in the pan on a wire rack. Use the parchment overhang to lift them out before cutting into squares. Enjoy!
Handling ingredients
Do not taste raw batter or dough. Gluten-free flour is not automatically ready to eat. See FDA flour handling guidance. Let baked goods cool as directed. Storage depends on the finished ingredients; cream-cheese frosting, custard and perishable toppings need refrigeration.
Browse the gluten-free recipe collection and read each recipe’s current testing notes.
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