Best-Ever Brownies (and gluten free!)
  • 4ounces (1 stick) unsalted butter
  • 6ounces bittersweet (such as 72 percent cocoa) or semisweet chocolatebroken into pieces
  • 1ounce (1 square) unsweetened chocolateroughly chopped
  • 1/3cup, plus 2 tablespoons (90 grams, or 3 1/4 ounces) natural cane sugar
  • 3/4cup plus 8 teaspoons (180 grams, or 6 1/4 ounces) brown sugar
  • 1/2cup plus 1 tablespoon (70 grams, or 2 ounce) Adrienne’s GF Flour Mixture (see below*)
  • 1/2teaspoon xanthan gum
  • 1/2teaspoon sea salt
  • 1tablespoon unsweetened cocoa powdernot Dutch-processed
  • 3 eggs
  • 1 1/2teaspoons vanilla extract
  • 2/3cup (4 ounces) dark chocolate chips
  1. Preheat oven to 325°. Tear a piece of aluminum foil 16 inches long; fold over long edge to make foil width 7 1/2 inches. Fit it into an 8×8-inch pan (with extra length hanging over), pushing it cleanly into pan edges. Tear a second piece of aluminum foil 14 inches long; fold over long edge to make width 7 1/2 inches. Fit into pan perpendicular to the first piece. Coat lightly with cooking spray.
  2. Combine butter and chocolate in a large microwave-safe bowl. Microwave for 30-45 seconds to melt. If not melted, stir a bit, microwave another 30 seconds, and repeat. Let stand and then stir until smooth. Add sugars and stir. Set aside to cool slightly.
  3. In a small bowl, whisk together GF Flour Mixture (see below*), xanthan gum, salt, and cocoa powder. Set aside.
  4. Whisk eggs one at a time into chocolate mixture; then stir in vanilla. Add flour mixture and chocolate chips. Mix until just combined. Pour into pan. Bake 30-35 minutes, turning halfway through. A toothpick inserted in center will come out with a few moist crumbs (or clean). Let cool completely. Brownie will be extremely moist (it becomes more fudgy and cakelike as it cools).
  5. Use foil edges to remove brownie from pan and place on a cutting board. Using a long knife dipped in hot water, cut brownie into about 20 squares, wiping knife between cuts if necessary. (If transporting brownies, tear up pan foil to wrap each square individually.)
Recipe Notes
Nutrition Facts
Best-Ever Brownies (and gluten free!)
Amount Per Serving
Calories 36039205 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Monounsaturated Fat 2g
Cholesterol 44mg 15%
Sodium 70mg 3%
Total Carbohydrates 27g 9%
Dietary Fiber 2g 8%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

Adrienne's GF Flour Mixture.

PER SERVING: 205 cal, 11g fat (2g mono, 0g poly, 6g sat), 44mg chol, 2g protein, 27g carb, 2g fiber, 70mg sodium