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)…
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!
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!
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.
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.
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!
OTHER GLUTEN FREE DESSERT RECIPES TO TRY
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.
These crackly top brownies are seriously the best. With the perfect amount of fudgy, chocolate goodness and the most wonderful texture.
- 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
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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.
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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.
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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.
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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.
Did you make this recipe?
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It’s been hard for m to find a gluten free but this recipe takes the cake! It’s the best!
I love that your freezer is now full of brownies! that’s a great problem to have 🙂 these look just amazing Kim!
Wow, these do look perfect! Who can resist fudgy, chocolatey brownies?! Not me!
These brownies look heavenly! So fudgy and beautiful ♥
I love it when I can find a delicious gluten-free recipe like this. They came out so moist and delicious my family didn’t know they were “healthy”.
I’ve actually never thought about how much I love a crackly top on a brownie, but you’re totally right! These look like the very best!
Oh yum. I like fudgie brownies more than cakey brownies too. Can’t wait to try these.
Gluten free brownies don’t get any better than these ones! So good!
I will be an egg whisker from now on. I love the crinkly tops of brownies. If I had a freezer full of GF brownies, it would be a very dangerous thing!
This brownies are absolutely gorgeous to look at and must taste divine. I love the crackly top too. Yum!
Made these today – love them!
So glad you enjoyed and thanks SO much for taking time to comment!
Oh my do these look amazing! The crackly top is my favorite party. Yum!
Wow, made these yesterday and these brownies are the best ever! The only change I made was about the arrowroot powder, didn’t have it, so I used 2 tbsp tapioca starch + 1 tsp coconut flour and worked perfectly!!! My mom said these brownies are even better than the ones made with butter and wheat flour! Thanks so much for this awesome recipe 😊
I LOVE hearing that!! I’m so glad that y’all enjoyed and thanks so much for taking time to leave a comment!!
Hiiii your recipe looks delicious! I want to try it
The problem is i tried beating the eggs before for 1 minute with the mixer. The mixture came out very runny and liquid.. i threw the batter away.. can you help and tell me what went wrong? I really want to try yours but i don’t want to mess it up
Thank you!
Hmmm… I’m not sure. Did you add in the arrowroot powder? That should have thickened it up.
This looks AMAZING! Do you think it will work with an egg replacement? Unfortunately I’ve developed an intolerance to egg yolks 😩
Thank you! I haven’t tried, but if you do, please report back how it turns out.