King Arthur Flour Gluten-Free Brownies
(Fudgy, Rich, and Perfectly Chewy)
These King Arthur Flour Gluten-Free Brownies are proof that gluten-free baking doesn’t mean sacrificing texture or flavor. Deeply chocolatey with a crackly top and dense, fudgy center, this recipe delivers classic brownie perfection—without wheat flour.
Made with King Arthur Gluten-Free Measure for Measure Flour, these brownies are easy to prepare and taste just like traditional brownies. They’re ideal for anyone who needs or chooses to eat gluten-free, but they’re so good that no one will notice the difference.
Why You’ll Love These Brownies
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Rich, fudgy texture with a shiny, crackly top
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Made with trusted gluten-free flour
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Simple, pantry-friendly ingredients
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Easy one-bowl preparation
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Perfect for sharing, gifting, or freezing
Ingredients
Makes 16 brownies.
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12 tablespoons (170 g) unsalted butter
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1 cup (200 g) granulated sugar
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¾ cup (65 g) unsweetened cocoa powder
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¼ teaspoon salt
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1 teaspoon vanilla extract
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2 large eggs
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¾ cup (105 g) King Arthur Gluten-Free Measure for Measure Flour
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½ teaspoon baking powder
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1 cup (170 g) chocolate chips or chunks (optional)
Equipment Needed
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Medium saucepan or microwave-safe bowl
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Mixing bowl
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Whisk or spatula
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8×8-inch (20×20 cm) baking pan
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Parchment paper
Step-by-Step Instructions
1. Preheat the Oven
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease.
2. Melt Butter and Sugar
In a saucepan over low heat (or microwave in short bursts), melt the butter. Stir in the sugar until smooth and glossy. Remove from heat.
3. Add Cocoa and Flavoring
Whisk in cocoa powder, salt, and vanilla extract until fully combined. The mixture should look thick and shiny.
4. Add Eggs
Add eggs one at a time, whisking well after each addition. Beating well here helps create the classic brownie texture and crackly top.
5. Add Dry Ingredients
Gently fold in the gluten-free flour and baking powder until just combined. Stir in chocolate chips if using.
6. Bake
Pour batter into prepared pan and smooth the top.
Bake for 22–26 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
7. Cool and Slice
Allow brownies to cool completely in the pan before slicing for clean edges and best texture.
Tips for Perfect Gluten-Free Brownies
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Use King Arthur Measure for Measure Flour for best results
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Do not overbake—slightly underdone is ideal
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Let brownies cool fully before cutting
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For extra fudginess, chill before slicing
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Weigh ingredients if possible for accuracy
Serving Suggestions
These brownies are delicious:
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Plain or dusted with powdered sugar
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Warm with vanilla ice cream
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Drizzled with chocolate or caramel sauce
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Served with fresh berries
Storage
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Room temperature: Up to 3 days, covered
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Refrigerator: Up to 1 week
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Freezer: Up to 2 months (wrap tightly)
Brownies taste even better the next day as flavors deepen.
Variations
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Walnut Brownies: Add ¾ cup chopped walnuts
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Espresso Brownies: Add 1 teaspoon espresso powder
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Dairy-Free: Use plant-based butter and dairy-free chips
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Extra Dark: Use Dutch-process cocoa
Final Thoughts
These King Arthur Flour Gluten-Free Brownies are everything a brownie should be—rich, indulgent, and irresistibly chocolatey. Whether you’re gluten-free by necessity or choice, this recipe proves that great brownies don’t need gluten to shine.