Gluten-Free Cocoa Brownies (No Choc Chips Required)
These gluten-free cocoa brownies are the ultimate 'back pocket' recipe - easy to whip up in one bowl, and made with simple pantry staples. No chocolate? No problem. Just rich cocoa flavor and chewy, fudgy texture in every bite.
Servings: 16 brownies
Calories: 127kcal
Ingredients
- ½ cup (115 g) butter, melted
- ½ cup (100 g) brown sugar, packed
- ½ cup (100 g) caster sugar (or granulated sugar)
- 2 eggs
- 2 teaspoons vanilla extract
- ⅓ cup (40 g) unsweetened cocoa powder
- ½ cup (75 g) gluten-free plain/all-purpose flour
- ¼ teaspoon salt
- Optional: ½ tsp instant coffee powder (helps enhance the cocoa flavor)
Instructions
- Preheat your oven to 180°C fan-forced (350°F).Grease and line a 20cm (8-inch) square baking pan with parchment paper.
- In a medium bowl, whisk together the melted butter and sugar. Add eggs and vanilla, and whisk until well combined.
- Sift in the cocoa powder, gluten-free flour, and salt until just combined. (Add in the optional coffee powder here if using).
- Pour the batter into the prepared pan and smooth the top. Bake for 20-25 (start checking at 20 minutes, or until the top looks set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Allow brownies to cool completely in the pan before slicing into squares.
Notes
Gluten-Free Brownie Tips:
- Want fudgier brownies? Bake closer to 20 minutes. For cakier ones, go toward 25.
- Use good cocoa powder – Dutch-process or natural both work, but a rich one will enhance flavor.
- Add-ins optional – you can mix in chopped nuts, dried fruit, or swirl in nut butter if desired.
- Storage: Store in an airtight container for up to 3 days at room temp, or freeze for longer.
Optional Variations:
- Dairy-free: Use melted dairy-free butter or neutral oil (e.g. light olive oil or canola).
- Lower sugar: You can reduce sugar slightly to ¾ cup total, though it will impact the texture and fudginess.
- Double batch: Want more? Double the ingredients and bake in a 9x13-inch pan for about 30 minutes.
Nutrition
Calories: 127kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 92mg | Potassium: 47mg | Fiber: 1g | Sugar: 13g | Vitamin A: 207IU | Calcium: 15mg | Iron: 1mg