Learn how to make a classic gluten free baked good from scratch! It’s a super easy recipe made with pantry staples, and only one bowl.
Part of me can’t believe that it’s already April but at the same time, part of me can’t believe that we fiiinally made it to April. March felt like 2 weeks and a million years all at the same time. Anyone else feel like that?!
Speaking of March, you guys absolutely rocked the March Gluten Free Baking Challenge. You made SO many different flavored scones, all different shapes, dairy free, not dairy free, and they were ALL amazing!
I can’t wait to see what you do with this month’s challenge!
The April Gluten Free Baking Challenge Recipe is ….
Gluten Free Brownies
These brownies have received countless rave reviews, for good reason! They’re the perfect combination of fudgy, chewy, and melt-in-your-mouth delicious.
But best of all, they’re super easy to make!
This base recipe does not include any mix-ins but feel free to add any that you like! Chopped candy bars, chocolate chips, nuts, etc. would all be great.
Tips for Making Homemade Gluten Free Brownies
- Use cold eggs and water. Room temperature eggs will make the brownies rise higher during baking and then they’ll collapse as they cool.
- Use Dutch Processed Cocoa Powder for best results. It gives the brownies a full, rich chocolate flavor.
- Try substituting coffee for the water. It will enhance the chocolate flavor!
- Don’t overbake! Overbaking will cause the brownies to dry out.
Can I Make Gluten Free Dairy Free Brownies?
Yes! Just sub the melted butter for melted vegan butter. I like Miyoko’s European Style Cultured Vegan Butter best.
Gluten Free Vegan Brownies
For vegan brownies, use the butter sub listed above and use an egg replacer such as a flax egg or Just Egg.
Gluten Free Brownie Variations to Try
Peppermint Frosted Brownies (Christmas)
Chocolate Hazelnut Brownies (flourless)
Mummy Brownies (Halloween)
Gluten Free Brownie Video Tutorial
Where To Share Your Photos
Share your photos to one or more, mentioned below. Only one is required as an entry for the giveaway so don’t feel like you need to share everywhere!
- Instagram – Share your photo of the Gluten Free Baking Challenge recipe to your public Instagram account. (If it’s a private account, I won’t be able to see it.)
- To qualify, you must use the #gfbakingchallenge and tag @whattheforkfoodblog
- Then, you must enter the link to your Instagram post in the giveaway form below.
- Facebook Group – If you’re a member of the Gluten Free Baking Club Facebook group, you can post your image there.
- To qualify for the prize, include the #gfbakingchallenge in your post!
- Once your post is approved, grab the link and to the post and enter it into the giveaway form below.
- Click here to request to join the group.
- Facebook Page – Share your photo to my What The Fork Food Blog Facebook page with the official baking challenge hashtag, #gfbakingchallenge then enter the link to your post into the giveaway form below the recipe.
image or recipe here
The April Gluten Free Baking Challenge Prize
This month’s gluten free baking challenge prize is a $50 Amazon eGift Card. Please note, your chance of winning the challenge prize has nothing to do with photo quality. Winner will be randomly drawn from the giveaway form. There will be additional entries to increase your chances of winning.
To be eligible for the prize, you must use the entry form to enter. The giveaway form is located at the end of this post directly after the recipe. All winning entries will be verified and winners will be contacted by email.
Be sure to follow me on Instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make!
If you love gluten free baking recipes, be sure to follow me on social media so you never miss a post:
- 1 1/4 C sugar
- 3/4 C cocoa powder
- 1/2 C all-purpose gluten free flour
- 1/4 tsp xanthan gum
- 1/8 tsp baking soda
- 1/4 tsp sea salt
- 1 Tbsp cornstarch
- 2 large eggs (cold)
- 4 Tbsp butter, melted
- 1/3 C avocado oil (or canola oil)
- 1 1/2 tsp vanilla extract
- 2 Tbsp water (cold)
- Preheat oven to 325 degrees and line a 9x9 inch metal baking pan with parchment paper.
- In a large bowl, whisk together the sugar, cocoa powder, flour, xanthan gum, baking soda, salt, and cornstarch.
- Make a well in the center and add the eggs. Beat the eggs and mix in the butter, oil, vanilla extract, and water. Mix until the dry ingredients are incorporated.
- Transfer the batter to the prepared pan and bake at 325 degrees for 22-25 minutes. Cool completely in the pan before cutting.
- For dairy free brownies, use melted vegan butter in place of the regular butter.
- I prefer my brownies very soft and on the slightly under-baked side. Cook a little bit longer if you want the center to be a little more done.
- Chill the brownies for 30 minutes for cleaner cut slices.
- This recipe can be doubled and baked in a 9x13 pan.
- These brownies freeze well. Defrost at room temperature before serving.
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Amount Per Serving:Calories: 132Total Fat: 13gCarbohydrates: 4g