One of the things I worried most about when I started eating gluten free was how to satisfy my sweet tooth and stay gluten free! I try not to eat sweets too often because even gluten free sweets are unhealthy, but we all know that we’re going to indulge now and then. If eating gluten free is important (or necessary) for you, it’s great to have a few really yummy gluten free recipes when you really need them!
This is one of the yummiest gluten free brownie recipes ever! I found a similar recipe and made a few changes to it, and I really love the outcome! In fact I recently made these for my son’s 19th birthday, and everyone loved them!
You may want to know that these brownies turn out to be very soft. In other words, you can’t really serve them in slices. When I serve them, I know ahead of time that they’re going to end up being more like little “mounds” of brownie than slices. But they’re so good, nobody will mind!Print
These gluten free saucepan brownies are soft and crumbly and absolutely delicious!
- vegetable oil or vegetable oil spray for greasing the baking pan
- 1/4 cup cornstarch (plus a little extra for dusting the baking pan)
- 1 stick of unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/2 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla (I use pure vanilla extract)
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 cup milk chocolate chips
- Preheat oven to 350. Lightly grease an 8″ square baking pan. Then dust with cornstarch. (Sometimes I dust with cocoa powder and a bit of granulated sugar.) Set the baking pan aside.
- Place the butter in a saucepan over low heat and stir until melted. Add cocoa powder and stir until it thickens a little and becomes smooth.(This doesn’t take long–maybe 20 or 30 seconds.)
- Remove the pan from the heat and stir in brown sugar, granulated sugar, and vanille. Stir until smooth.
- Break eggs (I like to do this in a cup to be sure the eggs are good before I add them to my pan.), add to the pan, and stir to combine well.
- Add the cornstarch and salt and stir until the batter is smooth.
- Pour the batter into your prepared pan, sprinkle the top with the milk chocolate chips, and place the pan in the oven.
- Bake until the edges are firm, the top is shiny, and the center is just set. This will take 25 to 30 minutes. If you like your brownies gooey, bake for 25 minutes. If you like them more chewy, bake for 30 minutes.
- Remove the baking pan from the oven and let the brownies cool for about an hour before slicing into 1″ squares. (Although the original recipe calls for waiting an hour and slicing the brownies, we’ve found that we love them best when served warm straight from the oven! Yes, they do crumble a little, but they are so delicious!! We don’t care if they’re crumbly!)
- If you have any left, you can store them covered in plastic wrap or aluminum foil at room temperature for up to 5 days. (But we’ve never had any left over!)