Gluten Free Brownies

Fudgy, chocolatey, and melt-in-your-mouth delicious, these brownies will have everyone begging for more! Just beware, people will think you are lying when you tell them they are gluten-free!

  • Yield: Approx. 24
  • Prep Time: 15 min
  • Cook Time: 25 min


461g (3 cups) dark chocolate
453g (2 cups) butter, unsalted
60g (1/2 cup) cocoa powder (premium)
3g (2/3 teaspoon) baking powder
2g (1/3 teaspoon) salt
338g (1 and 2/3 cup) sugar
13g (1 tablespoon) vanilla extract
7 large eggs
The better quality your chocolate and cocoa powder, the better your brownies will taste!


  1. Preheat your oven to 325 degrees F.
  2. Grease and line a half-sheet pan with parchment paper.
  3. In a double boiler, melt the chocolate and butter, then set it aside to cool slightly.
  4. In a small bowl, whisk together the cocoa powder, Caputo Gluten Free Flour, baking powder, and salt. Set it aside.
  5. Gradually whisk the sugar into the chocolate/butter mixture until fully incorporated. This step is very important and must be done slowly to ensure the sugar dissolves and your brownies have a thin, shiny crust on top. Continue whisking, adding the vanilla extract then one egg at a time until fully incorporated.
  6. Using a whisk, add the flour/cocoa powder mixture and gently fold until combined. Be careful not to overmix.
  7. Transfer the batter to the prepared sheet pan. Bake for 20-25 minutes until a toothpick comes out clean and the center bounces back when lightly pressed.

Products Used In The Recipe

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About the Chef

Meet Chef Meghan Oricchio

Chef Meghan Oricchio

Meghan Oricchio resides in Northwestern NJ with her husband and three children, Meghan grew up in the hospitality industry. As a graduate of the Culinary Institute of America with a bachelor’s in culinary arts management, she has always had a passion for quality ingredients. Having more than fifteen years of experience in the restaurant industry and over ten years in food sales, Meghan is dedicated to exposing our products to chefs and educating them on the qualities and benefits of using our ingredients. You will find her only using Caputo flour in everything from pancakes to breads and Ciao tomatoes in a quick pasta sauce or beef stew because the quality of the ingredients matters. She loves baking and cooking with her children, gardening, hiking, and dining out.