Get your chocolate taste buds on high alert if you’re going to enjoy these gluten-free double chocolate brownies. They taste incredible and satisfy even the most intense of chocolate cravings. This post was originally sponsored by Happy Egg Co. Please see my disclosures for information on how I work with brands.
If you’ve got some seriously intense chocolate cravings to contend with, you’re going to love this recipe for my double chocolate brownies.
These brownies offer intense chocolate flavor, a fudgy soft texture, and are even a little gooey (in a good way!)
Watch me make them here:
How to Make Brownies
Here are step-by-step instructions to making these delicious and intense brownies.
Step #1: Gather all your ingredients.
- Melted butter
- Granulated sugar
- Eggs (I used Heritage Breed Happy Eggs as shown below)
- Gluten-free flour blend (I use Bob’s Red Mill 1:1 Gluten-Free Flour)
- Cocoa powder
- Baking powder
- Chocolate chips
Step #2: Combine wet ingredients.
In a large bowl, combine the melted butter with the sugar and mix until well combined. Then you’ll add the eggs and mix again.
Step #3: Add dry ingredients.
Next, gradually add all the dry ingredients until the mixture is well combined. You can do all of the mixing by hand. Just make sure no flour streaks are seen in the batter – mix well.
Step #4: Add chocolate chips.
Stir in the chocolate chips to make the richness of these brownies even more intense. Once you do this, the brownie batter is complete!
Step #5: Add Batter to Baking Dish
Pour the dreamy chocolatey brownie batter into a prepared 8×8-inch baking dish. Either grease the dish [really] well or line it with parchment paper so you can easily remove the brownies from the pan once cooked.
Step #6: Bake
Bake the brownies in a 350º F oven for 30-35 minutes or until the edges are completely set and a toothpick inserted into the center comes out with just a few crumbs. Let cool completely before removing from the pan.
Step #7: Decorate
You can serve these brownies as is. They truly taste and look amazing and don’t need any upgrades beyond slicing and serving.
However, if you’re serving them for Halloween, I’d like to show you an easy way to spruce them up with a little spidey magic.
To get the cobweb effect on your brownies, combine powdered sugar with a little water and mix well. Add the glaze mixture to a plastic piping bag and then snip off the corner of the bag with scissors.
Next, pipe the glaze in circles on the brownies. Start with a small circle then make larger circles around that. Repeat the circles 5-6 times.
Then, use a toothpick to drag the glaze from the smallest circle outwards to the largest circles to create the spooky spider webs. Repeat the process until the pan of brownies is covered with webs. Allow glaze to set before cutting brownies into squares.
Step #8: Eat
Your delicious double chocolate brownies are ready for eating. Enjoy the wonderful fudge flavors and get your chocolate fix satisfied in one fell swoop.
I hope you love and appreciate how light and flaky they are on the outside and how moist and fudgy on the inside. This is truly the perfect brownie treat!
Gluten-Free Double Chocolate Brownies
- 3/4 cup unsalted butter, melted 12 tablespoons
- 1 1/2 cups granulated sugar
- 3 Heritage Breed Happy Eggs™ eggs
- 2 tsp pure vanilla extract
- 3/4 cup gluten-free flour blend
- ¾ tsp xanthan gum only add if your blend doesn’t already contain xanthan or guar gum
- 2/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup chocolate chips
- 1/2 cup powdered sugar
- 1 Tbsp water
- Preheat oven to 350º. Grease an 8×8-inch baking dish or line with parchment paper (preferable). Set aside.
- In a large bowl, combine melted butter and granulated sugar. Mix by hand (using a whisk) until well combined, about 1-2 minutes.
- Add in the eggs, one at a time, stirring in between. Stir in the vanilla extract.
- Gradually add in the gluten-free flour blend, xanthan gum (if using), cocoa powder, baking powder and salt. Mix until just combined and no streaks of flour remain.
- Stir in the chocolate chips.
- Pour brownie batter into the prepared 8×8-inch baking dish. Bake for 30-35 minutes, until the edges are completely set and a toothpick inserted into the center comes out with just a few crumbs. Let cool completely.
- Combine powdered sugar and water in a small bowl and stir until smooth. Add the glaze to a pastry bag or a zip top bag. Snip off the corner of the bag with a scissor.
- To make the spider webs, pipe circles on the brownies. Then, using a toothpick, drag the glaze from the smallest circle outwards. Continue to do this to create the spider webs all over the brownies. Allowing icing to set before cutting.
- Lining the baking dish with parchment paper makes it easier to remove the brownies from the pan and cut them.
- Take the brownies out of the oven when the edges are set. The middle will be a little underdone still, but will continue cooking after it comes out of the oven.
Insert a toothpick into the center. There should be some crumbs on the toothpick. If it’s just liquid, put the brownies back in the oven for a few minutes.
- This is a cocoa powder version of brownies, which creates the perfect balance between cakey and fudgy.
- These brownies keep well in an airtight container for 3-4 days.
- You can also freeze the brownies for up to 3 months. Freeze in a single layer until brownies are frozen. Then, put in a freezer bag.