Best Gluten-Free Brownies

These crackly top gluten-free brownies are seriously the best. With the perfect amount of fudgy, chocolate goodness and the most wonderful texture.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings brownies

Calories 155

Author Kim

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.