Best Gluten Free Crackly Top Brownies
The Best Gluten Free Crackly Top Brownies EVER! This is a recipe for my fellow chocolate addicts. For the thin, crinkly, crackly top lovers (brownie fans… you know what I’m talking about)… And for those who always grab another slice just to “make sure it’s good” (also a true story)…
So if there was ever a classic brownie recipe to have in your back pocket, it’s this one. Trust me on this. They remind me of the brownies I’d eat as a kid, and I’m really not sure there’s anything better. These are light, a little fudgy, extra chocolatey, perfectly sweet, and they have the most flakey, crinkly, crackly top ever. Oh my gosh, SO GOOD.
My favorite type of brownies are simple. Chocolate, no frosting, and preferably eaten slightly warm. Basically the brownies my mom would make when I was a kid. The ones that came straight out of the Betty Crocker box.
But these are gluten free too… which is why I am SO excited about these brownies. I really cannot stress enough just how good they are.
HOW TO MAKE GLUTEN FREE CRACKLY TOP BROWNIES
Let’s talk details. When I set out to make these brownies, I thought for sure that I’d make them first try and they’d be perfect. I think I felt so confident because I’ve made a hundred and one brownie recipes. But guys, I tested these brownies over and over and over. It was so important to me that they would have the perfect texture, not be dense or cakey, and have the most flakey, crinkly, crackly top.
They needed to be perfect, just like the ones I remember eating as a kid with my sister and brother.
It took a while, I used up a lot of eggs…and even more chocolate.
Like two full days of testing, way over a dozen eggs, probably pounds of coconut oil. Six batches later (possibly more, I lost count), I finally got them right. My freezer is now full of brownies. It’s awesome and VERY dangerous.
So what’s the secret to that perfect texture and crinkly, crackly top?
Real melted chocolate, semi-sweet chocolate chips, and a good amount of whisked eggs.
The chocolate is obvious, but the whisked eggs? You need those to create that crinkly top. Whisking the eggs prior to mixing them in the batter creates air within the eggs that helps to create that crinkly top. It might seem like an unnecessary step, and a waste of a clean bowl, but just trust me on this, it’s what makes these brownies great. I like to use an electric mixer for this, but you can totally do it by hand, if you prefer.
With that and all the semi-sweet chocolate…and coconut oil.
OTHER GLUTEN FREE DESSERT RECIPES TO TRY
These brownies are light, a little fudgy, extra chocolatey, perfectly sweet, with the most flakey, crinkly, crackly tops ever. Oh my gosh, SO GOOD!
- 6 Tbsp (90 ml) coconut oil*
- 6 oz. (170g) semisweet chocolate chips
- 2 large eggs, room temperature
- 2/3 cup (130g) coconut sugar**
- 2 tsp vanilla extract
- 1/4 cup (20g) unsweetened cocoa powder
- 3 Tbsp (24g) arrowroot powder***
- 1/4 tsp salt
Preheat oven to 350ºF (176ºC) and prepare an 8x8" (20x20cm) baking pan by lining it with a sheet of parchment paper or aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Grease if using foil and set aside.
- Add coconut oil and chocolate chips to a small saucepan set over low heat. Stir until oil and chocolate have melted before removing from heat and setting aside to cool slightly.
Using a handheld mixer or a stand mixer,**** beat together eggs, sugar, and vanilla extract until smooth, about 2 minutes. Add melted chocolate mixture and mix until well combined. Reduce speed to low and add cocoa powder, arrowroot powder, and salt; mixing until fully combined and scraping down the sides of the bowl as necessary. Batter should be thick and smooth.
Pour batter into prepared pan, spreading it evenly with a spatula. Bake for 25-30 minutes, until center is set. Remove from oven and let cool in pan for about 15 minutes before removing and transferring to a wire rack to cool completely. Cut into squares and serve.
* Can sub with melted butter, but you might not get the crackly tops.
** Can sub with granulated sugar.
*** Can sub with cornstarch.
****You don't have to use a mixer, but I find it easier. If not using a mixer, be sure to whisk eggs for about 1 minute and until they are bubbly.