Deliciously gooey, dense, and fudgy with a lush chocolate flavor, the easy-to-make gluten-free chocolate brownies are just the way I like them - copiously decadent!
We’re religious about our desserts. Some days, our dinners are merely preludes to delicious, dark chocolate treats. So, what’s a woman gotta do to keep at least a semblance of wholesomeness during meals?
Serve homemade brownies. And that’s precisely what I do. This way, I can keep a check on both sugar and portion size (hence my brownie mug cakes)!
For the past few days, the rumblings for better-than-box brownies restarted, and I knew I was in trouble. I’ve made (and devoured) more number of the totally addictive gluten-free brownies than I would like to count.
See? Told you. Trouble!
Jump to:
Why You'll Love This Recipe
You can’t even tell the homemade brownie is gluten-free
It checks all the boxes: crackly top, chewy edges, and gooey middle
Once you make a batch, you’ll keep making them. Trust me on this.
Ours disappeared in slightly less than 24 hours, and the crew was already asking for more!
How To Make Gluten-Free Chocolate Brownies
Step 1: Melt butter and 70% dark chocolate chips in a double boiler (more on this later).
Step 2: Take the glossy and smooth melted chocolate off the heat and add in coconut sugar.
Step 3: Cool the brownie mixture, and then whisk in eggs and some vanilla extract.
Step 4: Mix in ragi or finger millet flour, and the chocolate gluten-free brownie batter is ready.
Optional step: I folded in a handful of chocolate chips to give the chocolate brownies some additional decadence.
Step 5: Bake and then cool.
Final step: Slice and the from-scratch brownies are ready to be served!
Pro Tips
- Use a kitchen scale to measure ingredients, particularly the flour. It gives the best results because too much flour will give you a cakey or dry gluten-free brownie.
- Before you whisk in the eggs, watch out that the mixture has cooled a tad bit. If it’s still hot, the eggs will scramble!
- The secret to baking fudgy, chewy brownies is that the batter shouldn’t be overmixed. Eggs have to be whisked just for a minute, and the ragi is folded in with a light hand.
- Just as important is that you don’t overbake. I kinda did. When you do a skewer test, a few very, very moist crumbs should be attached to it. Bake too long, and you’ll get a dry-ish texture.
How To Make A DIY Double Boiler
I used a double boiler and not a microwave to make this brownie recipe from scratch because it gives me better control. Chocolate is temperature-sensitive, and gentle heating works best!
To make a double boiler at home, take a pot, fill it with an inch of water, and bring it to a simmer. Now snugly fit a metal or glass bowl on top of it with butter and chocolate inside it. That’s it!
Are These Gluten-Free Chocolate Brownies Fudgy?
There are two kinds of people: those who love a cake-like, spongy brownie and those who love fudgy, dense brownies. I am the latter; in case you couldn’t tell from the photos of these homemade brownies. This is why these easy gluten-free chocolate brownies are the fudgiest of baked goods ever, made all the gooier with the addition of chocolate chips.
Gluten-Free Brownies Ingredients & Swaps
Flour: If you don’t have ragi, any of your favorite gluten-free flour will work in a pinch. Buckwheat flour, I know for sure, is a great ingredient. Or, you can keep it simple and use regular whole wheat or all-purpose flour.
What is ragi?
Ragi, or finger millet, is an extremely nutritious grain. It looks somewhat like mustard seeds and is chock-full of fiber besides being packed with amino acids, calcium, vitamin D, and carbs (the good kind).
Sugar: I prefer the caramelly flavor coconut sugar imparts to brownies, but if you prefer regular white sugar, go ahead and use it.
Chocolate: Feel free to swap the 70% baking chocolate with 40% or 50% chocolate to give these gluten-free dark chocolate brownies a lighter note.
Add-ons: You can make gluten-free brownies with cocoa powder. Simply replace a tablespoon of flour with cocoa powder, to give the brownies a deep, intense flavor.
When I’m in the mood for chocolate topped with more chocolate, I add coffee powder. It enhances and adds complexity to the chocolaty flavor, making the brownies full-bodied.
How To Serve
You don’t have to be fancy while serving these easy gluten-free chocolate brownies. But I was gunning for moist, fudgy, gooey, dense brownies that are just decadent. That’s why, right before I slipped the pan into the oven:
- I chopped up a Cadbury Silk bar and sprinkled it on top.
- Oh, and a pinch of sea salt to wake the whole thing up. A little sea salt goes a long way toward tying the flavors beautifully.
- You can dig into the brownies once they’ve cooled enough to cut into squares with a dollop of ice cream.
Personally, I have a weakness for chilled chocolate brownies. A few hours in the fridge, and these gluten-free brownies magically become even fudgier, more sumptuous, and just the right amount of heavy, perfect with a cup of coffee! So, if you have the patience for it, chill them.
More Brownie Recipes
Sourdough Peanut Butter Brownies
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these gluten-free chocolate brownies as much as we do!
📖 Recipe
Easy Gluten-free Chocolate Brownies
Equipment
- 8" square pan
Ingredients
- 1/2 cup Butter I used regular salted butter
- 1 cup Dark chocolate chips 70%
- 1 cup Coconut sugar You can use regular white sugar or brown sugar
- 3 Eggs
- 2 tsp Vanilla extract
- 3/4 cup Ragi/ fingermillet flour You can use any gluten-free flour or regular all-purpose flour
- 1/3 cup Dark chocolate chips 70% Optional
Topping
- Sea salt, Chocolate chips
Instructions
- Preheat your oven to 180C. Line an 8" square pan with parchment paper or foil.
- Comine butter and chocolate chips in a large bowl. Place this bowl over a pan of just simmering water.
- Mix the chocolate and butter until melted.
- Take it off the heat. Stir until the mixture is smooth and glosy.
- Stir in the sugar.
- Let this mixture cool for 5 minutes, then add the eggs and vanilla extract. Whisk wwell for 1 minute.
- Fold in the flour and the additional chocolate chips ( if using).
- Pour the mixture into the prepared pan and bake at 180C for 20 -25 minutes.
- Don't over bake this. A skewer inserted in the center should come out with very moist crumbs attached.
- Scatter some chocolate chips/chunks and sea salt on the brownie, as soon as it comes out of the oven.
- Let cool for at least 1 hour before cutting into squares. Enjoy!
Apoorva says
Hi Natasha, I was wondering if I can swap out the butter for oil and instead use cocoa powder with oil to make the brownies?
Natasha Minocha says
Hi Apoorva, I haven't tried that. I guess you could give it a shot...it would be a different recipe though. Do let me know how this worked out for you.
Thank you for following along! 🙂