Gluten free brownie recipe for the best chocolaty baked squares, with a slightly crisp exterior and a moist and fudgy interior. With each bite, you’ll get that rich, deep chocolate flavour that’s perfectly balanced with just the right amount of sweetness. The texture is amazing – dense and chewy yet irresistibly soft. Swirls of creamy goodness on top add a delicious caramel twist, leaving you craving for more long after they’re gone. A small batch brownie recipe to quickly throw together and you will be making these over and over!
ABOUT THE FLOUR NEEDED TO MAKE THIS GLUTEN FREE BROWNIE RECIPE AND HOW TO MEASURE THEM!
In all of my recipes there are measurements in grams. It is way more accurate, so consequently, you need a kitchen scale to make this recipe. Here’s the link to the scale that I use, but there are cheaper ones as well. There are only two gluten free flours used for this recipe, and they blend well with the cocoa powder for the best consistency. If you are unable to consume oat flour I would substitute it with quinoa flour, and it was equally as good in my tests.
Steps to make gluten free brownie recipe
1. GATHER GLUTEN FREE BROWNIE RECIPE INGREDIENTS:
Collect the egg, sugar, oat flour, milk cocoa powder, baking powder, sugar, oil and salt.
2. PREHEAT OVEN:
Preheat your oven to 350°F (177°C) and line a small 8×6 inch baking pan with parchment paper to prevent the brownies from sticking.
3. CREAM CHEESE TOPPING:
In a separate bowl, beat together the cream cheese, sugar, and oil, until smooth and well combined.
4. WET INGREDIENTS
In a small bowl, beat the egg and sugar until lighter in colour and smooth and creamy
5. DRY INGREDIENTS:
In a mixing bowl, combine the gluten-free flours, baking powder, cocoa powder, and stir until well mixed.
6. COMBINE GLUTEN FREE BROWNIE RECIPE INGREDIENTS:
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can make the brownies dense. Fold in the chocolate chips and scrape the batter into the pan
7. SWIRL CREAM CHEESE ON TOP:
Poor the cream cheese mixture on top of the brownie batter and smooth it out with a spatula. With a toothpick or a small knife swirl the cream cheese into the brownie batter to create a swirling pattern.
8. BAKE:
Place the pan in the preheated oven and bake until a toothpick inserted into the centre comes out with a few moist crumbs and is not entirely dry.
9. COOL AND ENJOY:
Allow the brownies to cool in the pan for about 20 minutes, then transfer them to a wire rack to cool completely before slicing and serving.
NOTE: Remember to check all ingredients to ensure they are gluten free, as some products may contain traces of gluten.
Gluten Free Brownie Recipe
Ingredients
Brownie Batter
- 1 medium egg
- 130 g white sugar
- 65 g olive oil
- 15 g milk dairy or non dairy favourite
- 30 g oat or quinoa flour
- 20 g tapioca starch
- 1/2 tsp
baking powder
- 30 g cocoa powder
- 60 g white chocolate semi sweet chips
- 1/16 tsp salt
Cream Cheese Topping
- 120 g softened cream cheese
- 50 g sugar
- 30 g warm milk
Instructions
- In a small bowl, beat the egg and sugar for about 3 minutes until it is lighter in colour and smooth and creamy.
- Preheat the oven to 350 ℉/177℃ and line a small 8”x6” baking pan.
- Add the oil, and beat the mixture again for about 30 seconds.
- Add the oat flour, baking powder, cocoa powder, milk and beat thoroughly to incorporate all of the ingredients. Fold in the white chocolate chips.
Make the Cream Cheese
- In a medium bowl beat the softened cream cheese, sugar, and milk until it is a smooth consistency.
- Pour the brownie batter into the prepared pan and pour the cream cheese mixture on top. With a knife or even a tooth pick, swirl the cream cheese into the brownie batter.
- Bake at 350℉/177℃ for 35 to 45 minutes, or just until the top is set and a toothpick inserted in the middle comes out almost clean. Enjoy warm with some ice cream, or wait until the brownies cool completely for the best fudgy consistency.
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