Recipes and Cooking Gluten-Free Fudgy Brownies Be the first to rate & review! To keep these rich and fudgy homemade brownies gluten-free, we swap white rice flour, potato starch, and sorghum flour for all-purpose flour. This chocolate dessert tastes remarkably like its classic brownie recipe counterpart! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 10, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Bake Time: 30 mins Total Time: 20 mins Servings: 16 Yield: 16 brownies Jump to Nutrition Facts Ingredients ½ cup butter 3 ounce unsweetened chocolate, coarsely chopped 1 cup sugar 2 eggs 1 teaspoon gluten-free vanilla ⅔ cup Gluten-Free Flour Mix (recipe below) ¼ teaspoon baking soda ½ cup chopped nuts (optional) 1 recipe Chocolate-Cream Cheese Frosting (optional) Chocolate-Cream Cheese Frosting 1 cup semisweet chocolate pieces 2 3 ounce packages cream cheese, softened ½ cup powdered sugar Gluten Free Flour Mix 3 cup white rice flour 3 cup potato starch 2 cup sorghum flour 4 teaspoon xanthan gum Directions In a medium saucepan cook and stir butter and unsweetened chocolate over low heat until melted and smooth. Remove from heat; cool. Meanwhile, preheat oven to 350°F. Line an 8x8x2-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside. Stir sugar into cooled chocolate mixture. Add eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla. In a small bowl stir together Gluten-Free Flour Mix and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. If desired, stir in nuts. Pour batter into the prepared baking pan, spreading evenly. Bake for 30 minutes. Cool in pan on a wire rack. If desired, spread Chocolate-Cream Cheese Frosting over cooled brownies. Using the edges of the foil, lift uncut brownies out of pan. Cut into brownies. Chocolate-Cream Cheese Frosting In a small saucepan heat and stir chocolate pieces over low heat until melted and smooth. Remove from heat; let cool. In a medium bowl sir together cream cheese and powdered sugar. Stir in melted chocolate until smooth. Gluten Free Flour Mix In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months. To Store: Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. Tip Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes. Rate it Print Nutrition Facts (per serving) 157 Calories 10g Fat 18g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 157 % Daily Value * Total Fat 10g 13% Saturated Fat 6g 30% Cholesterol 43mg 14% Sodium 90mg 4% Total Carbohydrate 18g 7% Total Sugars 12g Protein 2g Calcium 10.1mg 1% Iron 0.7mg 4% Potassium 60mg 1% Folate, total 4mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.