Go Back
Homemade Gluten Free Brownies photo

Gluten Free Brownies

Indulge in these rich and fudgy Gluten Free Brownies, packed with chocolatey goodness and a delightful crunch!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • 9x9-inch baking pan
  • Parchment Paper

Ingredients
  

  • 4 tablespoons unsalted butter
  • 2 tablespoons oil
  • 1 cup dark (or semi-sweet) chocolate pieces chopped from a nice chocolate bar (about 8 ounces)
  • 2/3 cup sugar
  • 2 large eggs
  • 1 pinch salt
  • 1 tablespoon cocoa powder
  • 1/4 cup gluten-free oat flour (or all-purpose flour)
  • 1/2 cup milk chocolate pieces chopped
  • 1/2 cup chopped hazelnuts
  • 1/3 cup raisins

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a medium saucepan over low heat, melt the 4 tablespoons of unsalted butter, 2 tablespoons of oil, and 1 cup of dark chocolate pieces. Stir frequently until smooth and well combined. Remove from heat and let it cool slightly.
  • In a separate mixing bowl, whisk together the 2/3 cup of sugar and the 2 large eggs until the mixture is light and fluffy.
  • Once the chocolate mixture has cooled slightly, add it to the sugar and egg mixture. Stir until fully incorporated.
  • In another bowl, combine the pinch of salt, 1 tablespoon of cocoa powder, and 1/4 cup of gluten-free oat flour. Gradually add this dry mixture to the wet ingredients, folding gently until just combined.
  • Gently fold in the 1/2 cup of milk chocolate pieces, 1/2 cup of chopped hazelnuts, and 1/3 cup of raisins.
  • Line your 9x9-inch baking pan with parchment paper and pour in the brownie batter. Spread it evenly and bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Allow the brownies to cool in the pan for at least 10 minutes before lifting them out using the parchment paper. Let them cool completely on a wire rack before cutting into squares.

Notes

  • Use coconut oil instead of butter for a dairy-free version.
  • Swap out half of the sugar with a natural sweetener like maple syrup or agave.
  • These brownies can be made ahead and stored in an airtight container at room temperature for up to 4 days.
Keyword Brownies, Chocolate, Gluten-Free