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fudgy gluten-free brownies
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Secret Ingredient Fudgy Gluten Free Brownies

Recipe Author Jessie Sheehan
Course Dessert
Cuisine American
Prep Time 15 mins
Cook Time 35 mins
Servings 24


  • 2 cups semi-sweet chopped chocolate, or chips divided
  • 3/4 cup unsalted butter
  • 2 teaspoons espresso powder
  • 1/4 cup Dutch process cocoa powder
  • 1/4 cup cornstarch
  • 1 teaspoon kosher salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar
  • 1 tablespoon vanilla extract
  • 4 eggs large
  • 1 yolk


  • Preheat the oven to 400°F and grease a 13x9x2-inch pan with cooking spray. Line with parchment.
  • In a small bowl, whisk 1/2 cup chopped chocolate with the cocoa powder, cornstarch and salt.
  • Melt the remaining 1 1/2 cups chocolate, the butter and espresso powder in a large heatproof bowl over a pot of simmering water on the stovetop.
  • Once melted, add the sugars and whisk to combine. Add the vanilla and whisk again.
  • In a small bowl, whisk the eggs and yolk until well blended, at least 30 seconds, and then gently whisk them into the melted chocolate mixture.
  • Gently fold the dry ingredients into the wet.
  • Transfer the batter to the prepared pan and bake for 15 to 20 minutes until a tester comes out with a moist crumb or two, the top is crinkly and the edges are just starting to come away from the pan.


Be warned: these are a tad ooey-gooey - in the best way, of course. In other words, these are not the sturdiest of brownies, particularly those pieces cut from the middle; but they are some of the best in terms of flavor and texture, so I'm pretty sure you'll forgive me.