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Gooey Chocolate Fudge Brownies, Gluten Free

Gluten Free Chocolate brownies made with three different types of chocolate for a rich gooey brownie.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Desserts
Cuisine: American
Servings: 12
Author: Angela Roberts

Ingredients

  • 8 tablespoons unsalted butter
  • 1/4 cup gluten free flour or all-purpose flour See notes
  • 1/4 teaspoon salt
  • 1/4 cup dark chocolate unsweetened cocoa powder sifted
  • 1/4 cup regular unsweetened cocoa powder sifted
  • 2 eggs at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 ounces dark chocolate chopped (see notes)
  • 2 ounces large dark chocolate chips
  • 1/4 cup espresso or dark coffee

Instructions

  • Preheat oven to 350 degrees F.
  • Sift together flour, salt.
  • Melt butter in saucepan.
  • Add sifted cocoa powder. It's easier if you if you sift it in.
  • Cool for a few minutes.
  • Whisk in eggs one at a time.
  • Add in sugar, vanilla, coffee.
  • Gently mix together.
  • Add in flour, followed by dark chocolate. You can sub dark chocolate with dark chocolate chips.
  • Bake for ten minutes at 350 F.
  • Place two ounces remaining chocolate chips on top of brownies.
  • Bake for 20 more minutes.

Notes

Flour: I used Bob's Red Mill Gluten free 1 to 1 baking flour. You can use same amount of any all purpose flour for this recipe.
Chocolate: I used two kinds of unsweetened cocoa powder, regular and dark by Hershey's. You can use any combination of cocoa powder.
I used two 70% dark chocolate for batter and Ghiradeli 60% dark chips for top. You can use all chips. However is you use semi sweet chocolate chips, brownies won't be as rich.