Homemade Fudgy Gluten Free Brownies with Shiny Crust

When it comes to gluten free baking, brownies are one of the easiest recipes to convert since they don't have a lot of flour to begin with and they rely mostly on eggs for their structure. They are meant to be dense and fudgy, so it's totally achievable. My fudgy gluten free brownies recipe is made with corn starch and you don't need any fancy ingredients, like no expensive almond flour nor gluten-free flour mixes to make them! This is a simple recipe that makes extra fudgy and moist brownies that are wildly delicious.

You can trust that my Gluten Free Fudge Brownies are AS delicious as my popular Shiny Crust Fudge Brownies with a shiny crust and moist texture. If you like variations on brownies, try my Fudgy Low Sugar Brownies too. 

WHY YOU WILL LOVE THIS RECIPE

• Shiny crust brownies - yes, even without flour you can still get that shiny crust!

• Easy recipe, No mixer - this is an EASY brownie recipe! All you need is 6 simple ingredients and 5 easy steps! You can make these brownies with just a bowl and a whisk!

• Flourless brownies - there's no wheat flour in this recipe. We are using corn starch instead which is inexpensive and readily available.

• Homemade fudgy chocolate brownies - these gluten-free brownies have the fudgiest texture and stay moist for days without drying out. These are not cakey at all! They have intense chocolate taste thanks to bittersweet chocolate.

INGREDIENTS

• Corn starch - you just need plain regular corn starch to make these delicious brownies.

• Pure vanilla extract - vanilla plays a big role in enhancing the flavour of the chocolate. I like this Madagascar Bourbon Vanilla extract.

• Unsalted butter - the best brownies that have a chewy fudgy texture are made with butter. You can also use salted butter.

• Granulated sugar - simple fine white granulated sugar keeps these brownies moist. I do not recommend reducing the sugar in this recipe or they will not have the same moist and fudgy texture.

• Eggs - 2 whole eggs will provide majority of the structure in these brownies.

• Dark chocolate - anything between 50 and 70% cocoa solids will work, but I highly recommend bittersweet chocolate and these bittersweet chocolate callets are very convenient.

STEP BY STEP INSTRUCTIONS

• STEP 1.) Melt chocolate. Combine chocolate and butter in a heatproof bowl over a saucepan of simmering water and stir frequently until melted, or you can do this in the microwave gently with frequent stirring so it doesn't burn.

• STEP 2.) Beat eggs with sugar. Combine eggs with sugar in a large bowl and beat for 2 minutes using an electric hand mixer until pale, thick and fluffy. Mix in vanilla and salt.

• STEP 3.) Combine eggs and chocolate. Add warm chocolate mixture to the beaten eggs and whisk it in until evenly incorporated. The mixture should tighten up and become thick and glossy.

• STEP 4.) Add dry ingredients. Sift cornstarch and cocoa powder into a separate medium bowl and whisk to blend evenly. Add this to chocolate mixture. Stir it in until evenly blended.

• STEP 5.) Bake! Spread batter evenly into prepared pan and smooth out the top. Bake for 20-22 minutes until a toothpick inserted into the center comes out with a few moist crumbs attached and the top is shiny crinkly and puffed. It will sink as it cools. Transfer pan to a wire rack and let cool completely in the pan before slicing. For even fudgier brownies, let them set overnight in the fridge before slicing.

EXPERT BAKING TIPS FOR GLUTEN FREE BROWNIES:

• Just a touch of baking powder. I usually never use raising agents in my brownie recipes because I want a dense and fudgy texture; however, in the absence of gluten, there is less structure. So, for this recipe I add just ⅛ teaspoon of leavening to provide the tiniest bit of lift for a bit more body.

• Mix the eggs with the sugar first instead of stirring the sugar into the melted chocolate. Sugar cannot dissolve in fat, but it can dissolve in the water within egg whites. That's the key to getting the shiny crust on these brownies.

• Keep the chocolate warm. Adding warm melted chocolate to the egg mixture will not scramble the eggs! First of all, it is not hot enough, and second of all, the eggs are already protected by the sugar. Adding warm chocolate will keep the batter warm to continue to encourage more sugar to dissolve.

• Measure dry ingredients accurately. Too much corn starch will create a powdery brownie. You only need ¼ cup for this recipe. Isn't that great? No special gluten free flour mix required! All you need is simple, inexpensive corn starch. Either use a scale to weight the correct amount or measure using the spoon & sweep method where you gently spoon the flour into the cup and level it off with a knife.

• Watch the baking time. Since these brownies have less sugar, they take less time to bake and are more prone to over-baking which can leave them dry. Start checking after 17 minutes. A skewer should not come out clean - it should come out with a few moist sticky bits attached. If it comes out clean it may be over baked, and if it comes out with wet batter then it is still a bit raw.

RECIPE FAQ

What type of chocolate should I use for gluten free brownies?

For this recipe I recommend bittersweet chocolate, however you can use any dark chocolate between 50% and 70% cocoa solids. Do not use milk chocolate because there is not enough cocoa to add the chocolate taste. Milk chocolate is often more than 70% sugar.

How can I make gluten-free brownies?

Brownies can be made gluten free with almond flour, cocoa powder, rice flour and/or corn starch. There are so many ways to make gluten-free brownies, and this one is my favourite because it is easy and inexpensive!

Are gluten free brownies dairy free?

These gluten-free brownies are not dairy free because they use butter, but you can also substitute vegan butter to make a dairy-free version.

Are gluten free brownies healthy?

Gluten-free doesn't equal healthy. These brownies are just as naughty and delicious as regular brownies which is what makes them great! They are a real treat so you don't feel like you are missing out. They are not healthier because they still have the same amount of sugar and butter (sorry, not sorry hehe).

How can I reduce the sugar in these brownies?

I would not recommend reducing the sugar any further as it will make the texture less fudgy and moist.

How to get the shiny crust on low sugar brownies?

Again, it's about dissolved sugar. Whisk the sugar into the eggs first. In this recipe you need to gently heat the eggs and sugar which will encourage more sugar to dissolve. The warmer temperature not only helps sugar dissolve, but it will encourage stronger bonds between egg proteins and sugar which is what creates the crackly crust. The longer you whip the eggs with the sugar, the thinner and shinier the crust will be. I'm using food science to make brownies with less sugar that are still soft, moist and chewy!

How do I know when my brownies are finished baking?

If your brownies turn out dry, then it is most likely because they are over-baked. These low sugar brownies are ready when a skewer inserted into the center comes out with a few moist sticky crumbs attached - not wet batter, and NOT clean. If the skewer is clean then the brownies are over-baked and if the skewer has wet batter then they are still raw.

How do I store brownies?

Brownies keep really well at room temperature as long as they are stored in an airtight container to prevent drying out. If you plan to keep them for more than a couple of days, then store them in the fridge.

Why are my brownies dry?

The number one reason why these would turn out dry is if they are over-baked. Check on the brownies at 20 minutes. Also, take care to measure the corn starch and cocoa accurately.

If you love brownies, check out these recipes!

Fudgy Gluten Free Brownies

Christina Marsigliese

Insanely moist and fudgy gluten free brownies that bake up with a flaky shiny crust! You will have everyone fooled that they are actually gluten-free!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings 16 brownies

Ingredients

  

• 6 oz 170g dark chocolate (60% cocoa), coarsely chopped
• ⅓ cup 75g unsalted butter
• 2 large eggs at room temperature
• ¾ cup 150g granulated sugar
• ½ teaspoon pure vanilla extract
• ¼ tsp salt
• ¼ cup 32g cornstarch
• ¼ cup 21g cocoa powder
• ⅛ teaspoon baking powder

Instructions

 

• Preheat your oven to 350°F. Line an 8x8-inch metal baking pan with parchment paper, leaving a 2-inch overhang at all sides.
• Place chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water and stir until melted and smooth. You can also melt the chocolate in the microwave on 50% and stirring every 20 seconds.
• Combine eggs with sugar in a large bowl and beat for 2 minutes using an electric hand mixer until pale, thick and fluffy. Mix in vanilla and salt. Add warm chocolate mixture and whisk it in until evenly incorporated. The mixture should tighten up and become thick and glossy.
• Sift cornstarch, cocoa powder and baking powder into a separate small bowl and whisk to blend evenly. Add it to chocolate mixture. Stir it in until evenly blended.
• Spread batter evenly into prepared pan and smooth out the top. Bake for 20-22 minutes until a toothpick inserted into the center comes out with a few moist crumbs attached and the top is shiny crinkly and puffed. It will sink as it cools. Transfer pan to a wire rack and let cool completely in the pan before slicing. For even fudgier brownies, let them set overnight in the fridge before slicing.

Video