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Gluten Free Brownies

Gluten-Free Quick and Easy Brownies

These dark, moist, chewy gluten-free brownies are a one-bowl wonder: No fussing with melting chocolate or beating eggs, simply mix all the ingredients in a bowl, pour into a pan, bake, and enjoy. Do you prefer thick brownies, or thin? Your choice; simply choose the pan to match your preference.We know you’ll love this gluten-free version of our Quick and Easy Brownies recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original
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Prep Time 7 minutes
Cook Time 32 minutes
Total Time 40 minutes
Servings: 24 servings
Course: Brownies
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup (120g) King Arthur Gluten-Free Measure for Measure Flour
  • 3/4 cup (64g) unsweetened cocoa Dutch-process or natural
  • 1 3/4 cups (347g) granulated sugar
  • 1/2 teaspoon table salt
  • 1/4 teaspoon baking powder
  • 3 large eggs
  • 8 tablespoons (113g) unsalted butter melted
  • 1/4 cup (50g) vegetable oil
  • 2 teaspoons King Arthur Pure Vanilla Extract

Equipment

  • Mixing bowl
  • 9x13 baking pan
  • Whisk

Method
 

  1. Prep the pan
    You preheat the oven to 350°F and grease the baking pan with parchment paper or cooking spray.
  2. Mix the wets
    You whisk the melted butter, oil, and sugar together in a large bowl until the mixture looks grainy.
  3. Add the eggs
    You crack the eggs in one at a time, whisking aggressively until the batter turns smooth.
  4. Add the dry ingredients
    You add the gluten-free flour, cocoa powder, and vanilla, stirring just until the dry streaks disappear.
  5. Bake it
    You pour the batter into the prepared pan and bake for 28 to 32 minutes, pulling it out while the center still looks slightly underdone.

Recipe Notes

  • Flour: I only use a gluten-free measure for measure blend, never almond flour.
  • Oil: I keep both butter and vegetable oil for the moistest texture.
  • Cocoa: I use whatever cocoa powder is in my pantry.
  • Doneness: I pull the pan out while the center still looks slightly underdone.
  • Cooling: I let the pan cool a full hour before cutting.