Irresistible Gluten-Free Frosted Brownies: Your Ultimate Chocolate Treat
Prepare to fall in love with these incredible **Gluten-Free Frosted Brownies**! This recipe masterfully combines a dense, fudgy, and delightfully chewy brownie base with a luscious, creamy chocolate frosting, creating an indulgent and nostalgic treat that will satisfy every chocolate craving. Whether you’re a seasoned gluten-free baker or just looking for a show-stopping dessert, these brownies are destined to become a new favorite in your repertoire.
Let’s be upfront: these frosted gluten-free brownies are exceptionally rich. But in the best possible way! Imagine sinking your teeth into a perfectly baked brownie, where every bite offers a double dose of deep chocolate flavor, complemented by a smooth, decadent frosting. It’s truly a chocolate lover’s dream come true, designed to deliver maximum satisfaction.
The foundation of this amazing dessert comes from our tried-and-true brownie recipe, a versatile base also featured in our popular Gluten-Free Oreo Brownies and Peppermint Crunch Brownies. This recipe strikes the ideal balance between fudgy and chewy textures, providing a robust canvas for the velvety chocolate frosting that gets generously spread on top. The contrast of the rich brownie with the sweet, smooth frosting is simply divine, creating an unforgettable dessert experience.
Beyond their incredible flavor, these brownies are surprisingly easy to make. With a straightforward list of common pantry ingredients, you won’t need any special equipment or advanced baking skills to achieve professional-level results. Get ready to impress your family and friends (or just treat yourself!) with a batch of these glorious gluten-free frosted brownies. Let’s gather our ingredients and dive into the simple steps!
Essential Ingredients for Perfect Gluten-Free Frosted Brownies
One of the best aspects of baking homemade brownies is that they rely on simple, accessible ingredients. For these fudgy gluten-free frosted brownies, you’ll find everything you need right in your pantry, making them a fantastic go-to recipe for any occasion. Here’s a closer look at the key components:
- Butter: We start with melted butter, which contributes to the brownies’ incredible moistness and rich flavor. While salted butter can add a nice depth, unsalted butter works perfectly too—just use what you have on hand. The butter forms the backbone of both the brownie and the frosting, ensuring a truly decadent result.
- Chocolate Chips: You’ll need chocolate chips for two crucial stages: an initial portion melted into the brownie batter for an intense chocolate foundation, and a second portion stirred in at the end to provide delightful pockets of melted chocolate throughout the baked brownie. This dual application guarantees a maximum chocolate impact in every bite.
- Sugar: Granulated sugar is not just for sweetness; it also plays a vital role in the texture of these brownies. It helps to retain moisture, contributing to that desirable fudgy consistency, and helps create the signature shiny, crackly top.
- Eggs & An Extra Egg Yolk: The combination of whole eggs and an additional egg yolk is crucial for achieving the ultimate brownie texture. The extra yolk adds richness, moisture, and ensures an extra-fudgy, dense crumb that is characteristic of the best brownies.
- Vanilla Extract: A touch of pure vanilla extract enhances all the chocolate flavors, adding a layer of warmth and complexity that truly elevates the brownies and the frosting. Don’t skip this essential ingredient!
- Gluten-Free Flour: The right gluten-free flour blend is key to successful gluten-free baking. We highly recommend a high-quality “measure-for-measure” or “cup-for-cup” gluten-free flour blend, such as King Arthur Measure-For-Measure gluten-free flour. If you opt for another brand (like Bob’s Red Mill 1-to-1 Baking Flour), ensure it contains xanthan gum. Xanthan gum is vital for providing structure and elasticity in gluten-free baking, mimicking the role of gluten. Please note that single-source flours like coconut flour, almond flour, or oat flour will not yield the same results and should not be substituted directly in this recipe.
- Cocoa Powder: For the brownie batter, a good quality natural cocoa powder (like Hershey’s or Ghirardelli) will deliver a classic, balanced chocolate flavor. This type of cocoa interacts well with leavening agents. If you prefer a darker, more intense chocolate flavor and deeper color, you can use Dutch process cocoa powder. Be aware that Dutch process cocoa has been alkalized and reacts differently with leavening, but for brownies, it often works beautifully for flavor.
- Salt: A pinch of salt is essential to balance the sweetness of the chocolate and sugar, enhancing all the flavors in the brownies and preventing them from tasting flat. It brings out the best in the chocolate.
- Chocolate Frosting: The crowning glory of these brownies is the creamy chocolate frosting. Essentially, we’re making a delicious half-batch of our easy chocolate buttercream recipe. This simple frosting uses common pantry staples: softened butter for its rich base, fine powdered sugar for sweetness and smooth texture, unsweetened cocoa powder for intense chocolate flavor, pure vanilla extract, a tiny pinch of salt to balance, and a splash of milk or heavy cream to achieve the perfect consistency.
Expert Baking Tips to Elevate Your Brownies
Achieving bakery-quality brownies at home is easier than you think, especially when you know a few fundamental baking tricks. Here are some essential tips to help you master these gluten-free frosted brownies:
- Perfect Egg Separation: The recipe calls for an extra egg yolk to boost richness. If you’re new to separating eggs, there are several simple methods to ensure you get a clean yolk without any white. A common trick is to crack the egg into your clean hand and let the whites slip through your fingers while the yolk remains. Alternatively, you can use the shell-to-shell method, gently passing the yolk back and forth between the two shell halves, or employ a dedicated egg separator tool.
- Accurate Flour Measurement is Key: In gluten-free baking, measuring flour correctly is paramount. Too much flour can lead to dry, crumbly brownies. We highly recommend using a kitchen scale for the most accurate measurement (90 grams for 3/4 cup GF flour). If you don’t have a scale, use the “scoop and level” method: gently spoon the flour into your measuring cup until it’s overflowing, then use the straight edge of a knife to level off the excess without compacting the flour. Avoid scooping directly from the bag, as this can pack in too much flour.
- Butter Basics: Knowing how to measure butter accurately is crucial for consistent baking results. Most butter wrappers have measurements marked, making it easy to cut off the exact amount needed (1 stick typically equals 8 tablespoons or 1/2 cup). For the frosting, ensuring your butter is softened to room temperature is important for a smooth, lump-free buttercream.
- Choosing the Right Baking Pan: The type of baking pan you use can significantly impact your brownies. For the best results, we strongly recommend using a light-colored metal baking pan, ideally an 8×8 square pan. Metal pans conduct heat evenly, promoting consistent baking and a beautiful rise. Glass or ceramic pans tend to retain heat more, which can lead to overbaked edges and an underbaked center, often causing brownies to “climb” the sides and bake unevenly. Using parchment paper to line the pan also ensures easy removal and clean slices.
- Don’t Overbake: This is perhaps the most critical tip for fudgy brownies. Brownies continue to cook slightly after being removed from the oven. For optimal fudginess, aim for a slightly moist crumb when testing. A toothpick inserted into the center should come out with moist crumbs attached, but not wet batter. Overbaking will result in dry, cakey brownies rather than the desired fudgy texture.
- Cool Completely: Patience is a virtue, especially with frosted brownies. Allowing the brownies to cool *completely* on a wire rack before applying frosting is non-negotiable. Warm brownies will melt the frosting, turning your beautiful dessert into a gooey mess.
How to Make Frosted Gluten-Free Brownies: A Step-by-Step Guide
For precise ingredient amounts, detailed instructions, and additional tips, refer to the full recipe card below.
Part 1: Crafting the Fudgy Brownie Base
- Prepare Your Oven and Pan: Begin by preheating your oven to 325 degrees F (160°C). Line a metal 8×8 square baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later. Lightly grease the exposed sides of the pan. This preparation prevents sticking and makes for clean slicing.
- Melt Chocolate and Butter: In a small saucepan set over low heat, gently melt the butter and 2/3 cup of chocolate chips. Stir continuously until the mixture is completely smooth and glossy. Be careful not to scorch the chocolate. Once melted, remove from heat and set aside to cool slightly. It should be warm, but not hot, when added to the egg mixture.
- Whip Sugar and Eggs for a Shiny Top: In a large mixing bowl, combine the granulated sugar, brown sugar (if using for extra moisture/flavor), large eggs, and the extra egg yolk. Using a handheld electric mixer, beat the mixture on medium-high speed for 2-3 minutes. Continue beating until the mixture lightens significantly in color, becomes thick, and the sugar is fully dissolved. You can test this by rubbing a small amount between your fingers—it should feel smooth, not gritty. This crucial step incorporates air and helps create that desirable thin, crackly, glossy top on your brownies. Do NOT skip this step!
- Incorporate the Chocolate Mixture: Gradually pour the slightly cooled melted chocolate and butter mixture into your whipped egg mixture. Mix on low speed until just combined and smooth. Be careful not to overmix at this stage. Stir in the vanilla extract until fully incorporated.
- Add Dry Ingredients and Remaining Chocolate Chips: Sift together the gluten-free flour blend, cocoa powder, and salt into the wet ingredients. Gently stir with a spatula or spoon until the dry ingredients are almost combined, with just a few streaks of flour remaining. Add the remaining 2/3 cup of chocolate chips and gently fold them in until they are evenly distributed and no dry flour spots are visible. Overmixing at this stage can lead to tough brownies.
- Bake and Cool Thoroughly: Spread the brownie batter evenly into your prepared pan. Bake for 25-30 minutes. Baking times can vary, so start checking around 25 minutes. A toothpick inserted into the center should come out with moist crumbs attached, but not wet batter. Remember, slightly underbaked is better for fudginess than overbaked. Once baked, transfer the pan to a wire rack and let the brownies cool COMPLETELY. This is absolutely essential before you even think about frosting them, or your beautiful frosting will simply melt. Cooling can take 1-2 hours or more.
Part 2: Preparing the Velvety Chocolate Frosting
- Cream the Butter: In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a handheld electric mixer), add the softened butter. Beat the butter on medium-high speed for 2-3 minutes until it becomes very smooth, light in color, and significantly increased in volume. This aeration step is crucial for a fluffy, light frosting.
- Add Remaining Ingredients: Stop the mixer and scrape down the sides of the bowl to ensure everything is evenly incorporated. Add the cocoa powder, powdered sugar, vanilla extract, salt, and 2 tablespoons of heavy cream to the butter.
- Start Mixing on Low Speed: Begin mixing on the LOWEST speed, pulsing a few times, until the dry ingredients are just moistened. This prevents a “sugar cloud” from erupting in your kitchen. Once the dry ingredients are mostly incorporated, you can increase the speed. If you’re using a hand mixer or want to be extra cautious, add the dry ingredients in small batches.
- Increase Speed and Achieve Smoothness: Once the ingredients are partially mixed, add an additional 1/2 to 1 tablespoon of heavy cream, along with the optional corn syrup (if using for a glossy finish). Increase the mixer speed to medium and continue beating for another 1-2 minutes. Your goal is a light, smooth buttercream with minimal air bubbles.
- Refine the Frosting: Use a flexible spatula to scrape down the sides and bottom of the bowl thoroughly. Gently press out any remaining large air bubbles by pressing the frosting against the sides of the bowl. At this point, the frosting should be wonderfully smooth, creamy, and easy to spread, holding its shape well when scooped onto a spatula. If it’s too thick, add a tiny bit more cream (1/2 teaspoon at a time); if too thin, add a tablespoon of powdered sugar.
- Frost the Cooled Brownies: Once your brownies are completely cool and the frosting has reached its ideal consistency, it’s time to apply it. You can use an offset spatula to spread the frosting evenly over the top of the brownies for a rustic look, or for a more elegant presentation, transfer the frosting to a piping bag fitted with your favorite piping tip and decorate as desired.
- Serve and Store: These delectable frosted gluten-free brownies are best enjoyed fresh. Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for 3-4 days. For longer storage, freeze individual brownies in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator or at room temperature before serving.
FAQ & Tips for the Best Frosted Gluten-Free Brownies
Here are some additional insights and common questions to help you master these delightful gluten-free frosted brownies:
Achieving a Beautifully Glossy Frosting
For frosting that truly shines, consider adding 1 tablespoon of corn syrup to your buttercream. This simple trick imparts a gorgeous, rich, and glossy appearance, making your brownies look even more decadent and professional. It’s completely optional, but highly recommended when you want to make a visually stunning dessert.
Serving Size: Cut Them Small!
A friendly warning: these brownies are incredibly R-I-C-H! With a fudgy base and generous chocolate frosting, a little goes a long way. Small slices are much more manageable and satisfying than large ones, allowing everyone to enjoy the indulgent experience without feeling overwhelmed.
Can I Make These Brownies Dairy-Free?
While I haven’t personally tested a dairy-free version of *this specific* frosted gluten-free brownie recipe, the base recipe is generally adaptable. You should be able to substitute dairy-free buttery sticks (like Earth Balance) for the butter in both the brownies and the frosting. For the chocolate chips, ensure you use a certified dairy-free brand (such as Enjoy Life or Guittard dairy-free chocolate chips). For the frosting, use a dairy-free milk alternative (like almond milk or oat milk) instead of heavy cream. Always double-check ingredient labels to ensure they meet your dietary needs.
Dress Them Up with Sprinkles!
For an extra touch of fun and festivity, don’t hesitate to add some sprinkles on top of your freshly frosted brownies! Classic chocolate jimmies or colorful quins are always a hit. You can also use seasonal sprinkles to celebrate holidays, birthdays, or any special occasion. Sprinkles add a delightful pop of color and texture, making these already amazing brownies even more irresistible. Check out our Sprinkles 101 guide to learn about all the different types of sprinkles you can use!
Troubleshooting Common Brownie Issues
- Dry Brownies: This is often a result of overbaking or using too much flour. Ensure you measure flour accurately (preferably by weight) and avoid baking longer than necessary. Remember, a toothpick should have moist crumbs, not be completely clean.
- Cakey Brownies: Similar to dry brownies, cakey texture often points to overbaking. It can also happen if too much air is incorporated after adding dry ingredients. Mix just until combined.
- Frosting Too Stiff/Too Thin: Adjust the consistency gradually. If too stiff, add a tiny bit more liquid (1/2 teaspoon cream at a time). If too thin, add a tablespoon of powdered sugar and mix until desired consistency is reached.
- Brownies Sticking to Pan: Always line your pan with parchment paper, leaving an overhang. This makes lifting the whole slab of brownies out incredibly easy for cutting.
More Gluten-Free Brownie Recipes to Try
Gluten-Free Peanut Butter Cup Brownies
Gluten-Free Crunch Brownies
Gluten-Free Vegan Brownies
Frosted Gluten-Free Brownies Recipe Card
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Frosted Gluten-Free Brownies
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- Author: Emily Dixon, Sweets & Thank You
- Total Time: 53 minutes
- Yield: 12-20 brownies
- Diet: Gluten Free
Description
Fudgy, chewy gluten-free brownies topped with a simple chocolate buttercream? YES PLEASE! These frosted brownies are a delicious, nostalgic treat!
Ingredients
For The Brownies:
- 1/2 cup butter (8 Tablespoons/1 stick)
- 2/3 cup chocolate chips (4 oz/113 grams)
- 1 cup granulated sugar (200 grams)
- 2 large eggs + 1 large egg yolk (save extra white for another use)
- 2 teaspoons vanilla extract
- 3/4 cup gluten-free measure-for-measure flour (90 grams)
- 1/4 cup unsweetened cocoa powder (28 grams)
- 1/2 teaspoon kosher salt
- 2/3 cup (4 oz/113 grams) semi-sweet chocolate chips
For The Chocolate Frosting:
- 1/2 cup butter (8 Tablespoons/1 stick)
- 1 1/2 cups powdered sugar (180 grams)
- 1/3 cup unsweetened cocoa powder (28 grams)
- 2–3 Tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- pinch salt (1/8 teaspoon)
- Optional: 1 Tablespoon corn syrup (to make the frosting more glossy)
Instructions
First, Make The Brownies:
- Preheat Oven to 350 degrees F (175°C). Line an 8×8 metal baking pan with parchment paper & set aside.
- Melt Chocolate & Butter. In a small saucepan on the stove, melt butter and 2/3 cup chocolate chips over low heat until smooth and glossy. Set aside to cool slightly.
- Whip Sugar & Eggs. In a large bowl, combine sugar, brown sugar, eggs, and egg yolk. Use a hand mixer to beat the eggs and sugar together for 2-3 minutes, or until the mixture is lighter in color and the sugar is fully dissolved. (You shouldn’t feel any grit when you rub the mixture between your fingers.) Do NOT skip this step or your brownies won’t have a shiny, glossy top.
- Add Chocolate Mixture. Slowly, mix the melted chocolate mixture into your whipped egg mixture until smooth. Mix in the vanilla extract.
- Add Dry Ingredients. Next, add gluten-free flour, cocoa powder, and salt. Gently stir until almost combined, with just a few dry spots left. Add the remaining 2/3 cup chocolate chips and gently fold in until well distributed.
- Bake & Cool Brownies. Spread the brownie batter into the prepared pan and bake 25-30 minutes (mine are usually done at the 27-28 minute mark). Cool brownies COMPLETELY before frosting (otherwise the frosting will melt).
Next, Make The Frosting:
- Start With The Butter. Add softened butter to the bowl of a stand mixer (or a large bowl). Using the paddle attachment (or a handheld electric mixer), beat the butter on medium-high speed for 2-3 minutes, or until very smooth and light in texture. It should look significantly lighter in color & have increased in volume.
- Add Most Of Your Ingredients. Scrape down the sides of the bowl and add cocoa powder, powdered sugar, vanilla, salt, and 2 Tablespoons of heavy cream to the mixer.
- Mix on LOW first. On LOW speed, pulse the mixer a few times so the powdered sugar and cocoa doesn’t poof out the sides of the bowl. (You can also add the dry ingredients in small amounts if you prefer to avoid messes)
- Increase The Speed. Once it’s just mixed together, add 1/2-1 tablespoon more of cream, along with the corn syrup (if using). Increase the speed of the mixer to medium and mix for another 1-2 minutes, or until the buttercream is light and smooth. Ideally, you want it smooth and light without a lot of extra air bubbles.
- Finish The Frosting. Use a flexible spatula to scrape down the sides of the bowl and press out any extra air bubbles for best results. At this point, the frosting should have a smooth, creamy texture and be easy to spread. It should hold its shape on a spatula if you rotate it around.
- Spread with an offset spatula or pipe frosting with a piping bag and piping tip onto the cooled brownies, as desired.
- Serve & Store. Enjoy right away or store leftover brownies in an airtight container in the fridge for 3-4 days. Or, freeze brownies in a freezer bag for up to 2 months.
Notes
- Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Baking Flour for these brownies. If you use another brand, make sure it contains xanthan gum, and measure carefully using a kitchen scale (best) or the scoop and level method to avoid packing extra flour into the measuring cup.
- Cocoa Powder. I recommend a natural cocoa powder here (like Hershey or Ghirardelli) since I think the flavor suits the recipe better, but if you prefer a darker flavor & color, you can use Dutch process cocoa powder.
- Use A Metal Pan. For best results, we only recommend baking these brownies in a metal pan. (Ideally light-colored aluminum). They’ll bake more evenly, and will rise equally. Brownies baked in ceramic or glass pans tend to “climb” the sides and take longer to bake.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American