Gluten Free Chocolate Chunk Brownies will be your new favorite sweet treat. They are dense and fudgy with a crispy top. Made with just 10 ingredients, these brownies come together in one bowl and are the perfect quick dessert.
As a self-proclaimed chocoholic, I'm always on the hunt for my next favorite chocolate treat. Fortunately, I've had this brownie recipe in my back pocket for nearly 2 decades!
If you're like me, and can never get enough chocolate, then you must also try my Gluten Free Peppermint Brownie Cookies or my Gluten Free Chocolate Cupcakes!
The gooey center, slightly crispy top, and extra texture from chocolate chunks and flaky sea salt make this such a perfect go-to when a chocolate craving hits. It helps that this chocolate chunk brownie recipe fits into my gluten-free lifestyle, is made in one-bowl, and can also be frozen so you always have some at the ready!
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Why You'll Love This Recipe
- Made in one bowl! This chocolate chunk brownie recipe is so easy, and can be made completely in one bowl. Just stir it all together, spread it in the pan, bake, and done!
- They are gluten free. This brownie recipe is the best hidden gluten free treat. Seriously, no one even knows they are gluten free when I make them. And, if you don't live a gluten free lifestyle, no problem. You can simply substitute the cassava flour for regular all-purpose flour at a 1 to 1 ratio!
- This recipe is freezer friendly! I don't know about you, but I often have a sweet craving hit after dinner. Nothing is worse than looking for something to indulge that craving, and there is nothing to be found! That's why I love this recipe. You can pop the baked and cut brownies into the freezer, and then you always have a little something for your chocolate fix.
Tools You'll Need
- 1 medium to large glass bowl (microwave-safe preferred)
- 1 medium whisk
- 1 set of dry measuring cups
- 1 set of measuring spoons
- Metal baking pan (12x8-inch or 11x7-inch for a slightly thicker brownie)
- Parchment paper
- Cooling rack
Ingredients
Melting together the butter and dark chocolate chunks in a large, glass bowl is the first step in making these delicious chocolate chunk brownies.
The wet ingredients for this gluten free brownie recipe are granulated sugar, light brown sugar, eggs, and vanilla extract. The light brown sugar adds so much extra rich flavor to the brownies.
The gluten free flour option I like to use in these brownies is cassava flour. I really like the texture it adds. The other dry ingredients include cocoa powder and Kosher salt
One of my favorite things in this recipe is the CHUNKS! I fold in chocolate chunks at the end of mixing, and it adds the perfect texture to the gluten free brownies. Top them with a bit of flaky sea salt, and the sweet and salty combination is out of this world!
Substitutions
- Brown sugar substitutions: If you find yourself without light brown sugar, you may use dark brown sugar instead. You can also substitute regular granulated sugar and add about 1 tablespoon of molasses.
- Gluten free flour options: Cassava flour is a great gluten free flour option, but you may also use your favorite all-purpose gluten free flour substitution. If you are not gluten free, you may use regular all-purpose flour as well.
- Dark cocoa powder substitution: I love the flavor of dark cocoa powder, but if you are unable to find it, regular cocoa powder may be used as well.
- Butter substitution: If you eat a dairy-free diet, you may use your favorite dairy-free butter substitute. I have also used coconut oil in this recipe. You may remove 2 tablespoons of coconut oil, if this is what you use.
How to Make Gluten Free Chocolate Chunk Brownies
- Melt the butter and chocolate chunks together. Once you have greased the baking pan and lined it with parchment paper, set aside. Place the butter and 1 cup of the chocolate chunk in a medium glass bowl.
- Whisk until the mixture is combined. Melt together by placing in the microwave for 60 seconds. Stir the mixture, and then place in the microwave for an additional 30-60 seconds to melt completely.
- Add the wet ingredients. Whisk in sugar, light brown sugar, eggs, and the vanilla extract, until the mixture is smooth.
- Add the dry ingredients. Add cassava flour, cocoa powder and Kosher salt. Stir together until combined.
- Add more chocolate chunks. Add ½ cup of the remaining chocolate chunks, and stir until combined.
- Spread in the greased pan, and sprinkle the brownie batter with the remaining chocolate chunks and Maldon salt.
- Bake the chocolate chunk brownies. Place in the oven and bake for 25-30 minutes. Remove from the oven, and let cool for 5-10 minutes. Place the pan in the refrigerator on a cooling rack to cool completely, about 2 hours. NOTE: This step is critical, as it stops the baking and leaves you with gooey, fudgy brownies!
Prep Ahead Options
The ingredients may be measured in advance! If you are planning to measure the ingredients in advance, be sure to cover the eggs very well and place them in the refrigerator.
The brownies may be made in advance. They stay fresh for up to 1 week when placed in an airtight container.
The brownies may be frozen as well. If you would like to freeze them, either leave them in the baking pan, and wrap tightly with plastic wrap. Place in the freezer for up to 1 month. If you would like to cool and cut the brownies ahead of time, you may place the cut brownies in a zip top bag and lay flat in the freezer for up to 1 month.
Serving Suggestions for Gluten Free Chocolate Chunk Brownies
Gluten free brownies are delicious on their own, but they would be equally yummy served as either an ice cream sandwich or as a brownie sundae with your favorite ice cream and hot fudge sauce!
FAQs
I prefer to use dark chocolate chunks with at least 60% cacao. I find that when I use semi-sweet or milk chocolate chips, the brownies are not as rich and fudgy.
Melting the butter allows all the ingredients to mix in a bit better, and it provides a denser texture to the brownies, so I do recommend that the butter is melted first.
Dark cocoa powder is not mandatory for the success of this recipe, but if you want the ultimate chocolate flavor, then stick with a high quality dark cocoa powder.
Tips and Tricks for Success
- I only use a metal baking pan when making chocolate chunk brownies. A metal pan allows heat to transfer more evenly than a glass baking dish. Plus, I think it is safer!
- When making the brownie batter, work fairly quickly. The melted butter and chocolate will begin to solidify, and it will become more difficult to mix the rest of the ingredients into the batter.
- Be sure to cool the brownies in the refrigerator! Once the brownies have been allowed to cool for a few minutes after being taken out of the oven, it is best to place them on a cooling rack in the refrigerator. This stops the baking, and allows the brownies to maintain their fudgy texture.
More Gluten Free Recipes You'll Enjoy
Gluten Free Chocolate Chunk Brownies
Ingredients
- 2 cups dark chocolate chunks divided
- 1 cup unsalted butter 2 sticks
- 1 ⅓ cups light brown sugar packed
- ⅔ cup granulated sugar
- 4 each eggs
- 1 tablespoon vanilla extract
- 1 cup cassava flour
- ½ cup dark cocoa powder
- ½ teaspoon coarse Kosher salt
- ½ teaspoon Maldon salt for garnish optional
Instructions
- Preheat the oven to 325°F. Grease an 8x12-inch baking pan and line with parchment paper. Set aside.
- Place the butter and 1 cup of the chocolate chunk in a medium glass bowl, melt together by placing in the microwave for 60 seconds. Stir the mixture, and then place in the microwave for an additional 30-60 seconds to melt completely.
- Whisk in sugar, brown sugar, eggs and vanilla extract.
- Add cassava flour, cocoa powder and Kosher salt. Stir together until combined.
- Add ½ cup of the remaining chocolate chunks, and stir until combined.
- Spread in the greased pan, and sprinkle the brownie batter with the remaining chocolate chunks and Maldon salt.
- Place in the oven and bake for 25-30 minutes. Remove from the oven, and let cool for 5-10 minutes. Place the pan in the refrigerator on a cooling rack to cool completely, about 2 hours. NOTE: This step is critical, as it stops the baking and leaves you with gooey, fudgy brownies!
- Cut into 18 equal pieces before serving.
Notes
- You may also use an 11x7-inch baking pan for slightly thicker brownies. If you use a smaller pan, increase the bake time by about 5-10 minutes.
- Placing the brownies in the refrigerator shortly after removing them from the oven is a critical step, as it stops the baking and leaves you with gooey, fudgy brownies!
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