Fair warning: Our editors and test kitchen staff LOVED these gluten-free brownies. Words like "decadent" and "divine" were thrown around liberally. 

Robin Bashinsky

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Greg Dupree; Food Styling: Margaret Dickey and Elise Mayfield; Prop Styling: Kay Clarke and Laura Evans

Recipe Summary

active:
20 mins
total:
1 hr 20 mins
Yield:
Makes 16 brownies (serving size: 1 brownie)
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Ingredients

Brownies
Glaze

Directions

Instructions Checklist
  • Prepare the Brownies: Preheat oven to 350°F. Line a 9-inch square metal baking pan with parchment paper. Spray with baking spray.

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  • Whisk together flour, cocoa, baking powder, and salt in a medium bowl. Microwave butter and chocolate in a microwavable bowl on MEDIUM (50% power) until melted, about 5 minutes, stirring every 30 seconds. Cool 5 minutes.

  • Beat sugar and eggs with a heavy-duty stand mixer fitted with a whisk attachment on high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low. Add flour mixture alternately with cooled melted chocolate mixture, beginning and ending with flour mixture. Beat until fully incorporated.

  • Spread brownie batter in prepared pan. Bake in preheated oven until moist crumbs cling to a toothpick inserted in center, 40 to 45 minutes. Cool in pan on a wire rack 15 minutes.

  • Prepare the Glaze: Microwave chocolate, butter, and corn syrup in a microwavable bowl on MEDIUM (50% power) until melted, about 5 minutes, stirring every 30 seconds. Whisk in powdered sugar. Spread over brownies; top with chopped hazelnuts. Let cool completely. Cut into 16 squares.