Meaningful Eats
Gluten-Free Birthday Brownies
24 brownies
If you don't love cake on your birthday - this recipe is for you! I’ve taken my all-time favorite gluten-free brownie base recipe and turned it into these fudge-frosted, sprinkle topped party brownies. I like to use soft sprinkles so they partially melt into the cooked fudge frosting. This is one of my go-to recipes when I need to make something for a crowd but don’t want anyone to guess it’s gluten-free!
Ingredients
Brownies
- 1 cup (226g) butter
- 12 ounces (340g) high-quality semi-sweet chocolate chips
- 1½ cups (300g) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 4 large eggs
- 1⅓ cups (200g) gluten-free measure-for-measure flour
Fudge Frosting
- ½ cup (113g) butter
- ½ cup (120ml) whole milk
- 1½ cups (300g) granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 1½ cups (255g) semi-sweet chocolate chips
- soft sprinkles for topping
Instructions
- Preheat the oven to 350°F. Line a 9x13-inch baking pan with foil or parchment paper and spray with cooking spray.
- For the brownies: Cut the butter into tablespoon-sized pieces. Add the butter and chocolate chips to a medium microwave-safe bowl. Microwave for 30 seconds, then stir. Repeat for 15-second intervals, stirring each time, until the chocolate and butter are completely melted and well-combined.
- Add the sugar, vanilla and salt to the chocolate mixture. Whisk to combine.
- Add the eggs one at a time, whisking until each one is fully incorporated.
- Using a rubber spatula, mix in the gluten-free flour until fully combined.
- Pour the batter into the prepared baking pan. Smooth into an even layer. Bake for 30-35 minutes, until set and a toothpick inserted into the center of the brownies comes out clean.
- Remove from the oven and place the pan on a wire rack to cool completely before topping.
- For the fudge frosting: In a small saucepan over medium heat, melt the butter. Add the milk, granulated sugar, vanilla and salt and bring to a boil. Boil for 45 seconds.
- Remove from the heat and stir in the chocolate chips until smooth.
- Working quickly, pour the frosting over the brownies and spread into an even layer. Top generously with sprinkles.
- Let the frosting set completely before slicing. I usually refrigerate the brownies for an hour or so to get cleaner slices.
Notes
Gluten-Free: I use my favorite gluten-free flour from King Arthur. It contains xanthan gum for the right structure.
Dairy-Free: Use vegan butter, dairy-free milk, and dairy-free chocolate chips.
Nut-Free: This recipe is naturally nut-free.
To Make-Ahead: I love making these a few hours ahead and chilling them for the cleanest slices. Once made, they store well for an easy make-ahead dessert.
To Store: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To Freeze: Cool completely and freeze in an airtight container for up to 2 months. Thaw at room temperature for 1-2 hours or in the fridge overnight.
Nutrition
Calories: 382kcal | Carbohydrates: 43g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 203mg | Potassium: 167mg | Fiber: 3g | Sugar: 35g | Vitamin A: 415IU | Calcium: 34mg | Iron: 2mg