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)…

crinkle top brownies cut into squares

WHAT MAKES THESE CRACKLY TOP BROWNIES SO GOOD?

So if there was ever a go-to classic brownie recipe to make over and over again, this is it! Believe me… I’ve made a lot of brownie recipes. These remind me of the brownies my mom would make and there’s just simply nothing better. These are the perfect combination of both fudgy and cakey. And if you’re a huge chocolate fan like me, you’re totally going to love them. The level of sweetness could not be more perfect, and the topping. It’s so wonderful – flakey, crinkly, and crackly. The best!

crackly top brownies in a square metal baking pan

My favorite type of brownies are simple. Chocolate, no frosting, and preferably eaten straight out of the oven. Basically, the exact brownies I remember eating when I was a kid. You know, the boxed kind.

But these are gluten free too and I’m super excited to tell you that you’d never know it! They taste like the most legit gluten filled brownies ever. Ha!

brownies with crinkly tops cut into squares

HOW TO MAKE GLUTEN FREE CRACKLY TOP BROWNIES

Let’s talk details. When I was thinking about making a brownie recipe, I REALLY wanted that crackly top. They’re my favorite. I tested these brownies multiple times until they were just right. Not only did I want the crackly top, but I also wanted them to have the perfect texture, not be too cakey. They turned out so perfect and all of the trial and error was so worth it.

girls hand taking the corner brownie away

This recipe is actually super easy. Start by heating coconut oil and chocolate chips in a small saucepan over low heat. Stir until oil and chocolate have melted before removing from heat and setting aside to cool slightly. Using a 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.

brownie batter in a large mixing bowl

THE SECRET TO A PERFECT TEXTURE AND A CRACKLY TOP 

You’ll get those beautiful crackly tops by using melted chocolate and really beating the eggs for a good amount of time.

Lots of whisking of the eggs prior to mixing them in the batter creates air within the eggs and this is what will give you that crackly top. I personally like to use an electric hand or stand mixer for getting the eggs well beaten, but you can also do it by hand.

I know you guys are going to love these just as much as my family does! Enjoy every little morsel!

three crackly brownies stacked up

OTHER GLUTEN FREE DESSERT RECIPES TO TRY

Healthy Apple Crisp Recipe

Gluten Free Chocolate Chip Cookies

Old Fashioned Chocolate Peanut Butter No Bake Cookies

I’d love to know if you make this (or any) recipe! Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

woman's hand taking a brownie off the top of a stack of brownies

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Best Gluten Free Crackly Top Brownies

Yield: 16 brownies
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
These crackly top brownies are seriously the best. With the perfect amount of fudgy, chocolate goodness and the most wonderful texture.
Author: Kim

Ingredients

  • 6 tablespoon (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 tablespoon (24g) arrowroot powder***
  • 1/4 tsp salt

Instructions 

  • 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.

Notes

* 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.
Author: Kim
Course: Dessert
Cuisine: American
Serving: 1brownie, Calories: 155kcal, Carbohydrates: 20.1g, Protein: 1.8g, Fat: 9.2g, Saturated Fat: 6.6g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 0.7g, Cholesterol: 23.3mg, Sodium: 45.5mg, Potassium: 30.4mg, Fiber: 0.7g, Sugar: 12.9g, Vitamin A: 35IU, Calcium: 24mg, Iron: 0.8mg

Did you make this recipe?

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