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 treats, 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 brownies restarted, and I knew I was in trouble.
I’ve made (and devoured) more number of the totally addictive gluten-free chocolate brownies than I would like to count.
See? Told you. Trouble!
How to Make Easy Gluten-Free Chocolate Brownies?
There are two kinds of people: ones 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.
Which is why these easy gluten-free chocolate brownies are the fudgiest of baked goods ever, made all the gooier with chocolate chips. To make them, I quickly melted butter and 70% dark chocolate in a double boiler.
I use a double boiler and not microwave because it gives me better control. Chocolate is temperature-sensitive, and gentle heating works best!
How to make a DIY double boiler?
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.
Baking the gluten-free chocolate brownies:
Once the chocolate melted, I took it off the heat and added in coconut sugar, followed by eggs and some vanilla essence. One whisk and the batter was ready for ragi or finger millet flour.
After I folded that in, a handful of chocolate chips went next to give the chocolate brownies some additional decadence. The oven did the rest of the work.
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).
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.
I prefer the caramelly flavor coconut sugar imparts to brownies, but if you prefer regular white sugar go ahead and use it.
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 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.
Variations of brownie recipe:
There are countless brownie recipes with any number of variations. The good part is that they are all easy to make. Sometimes, I replace a tablespoon of flour with cocoa powder, as I did for my Fudgy Brownie Bliss Balls, 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.
You can even swap the 70% chocolate with 40% or 50% dark chocolate to give the brownies a lighter note. If you’ve got overripe avocados lying around, try fudgy avocado brownies. Unlikely the pairing may seem, but believe me, they are little bites of wonder.
I know a lot of you ask for eggless brownies. If that’s the case, use my fudgy skillet brownie recipe as a reference. It is gluten-free and eggless.
Serving the easy gluten-free chocolate brownies
Did I mention I was gunning for moist, fudgy, gooey, dense brownies that are decadence incarnate?
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 to tie 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 they magically become even fudgier, more sumptuous, and the just right amount of heavy, perfect with a cup of coffee! So, if you have the patience for it, chill them.
I leave you with a friendly warning: once you make a batch of gluten-free chocolate brownies, 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!
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Easy Gluten-free Chocolate Brownies
- 8" square pan
- 1/2 cup ( 120 gms) Butter I used regular salted butter
- 1 cup ( 170 gms) Dark chocolate chips 70%
- 1 cup ( 125 gms) Coconut sugar You can use regular white sugar
- 3 Eggs
- 2 tsp Vanilla extract
- 3/4 cup (115 gms) Ragi/ fingermillet flour
- 1/3 cup Dark chocolate chips 70% Optional
- sea salt, chocoalte chips/chunks
- 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!