The secret to fudgy gluten-free brownies is actually quite simple: less flour, more fat, and minimal mixing. Our one-bowl recipe uses just 1/2 cup of gluten-free flour blend to an entire cup of butter and 12 ounces of chocolate. The minimal flour means there's less starch to create a cakey texture, while the high fat content ensures a dense, fudgy crumb. We add a tablespoon of cornstarch to create that coveted shiny, crackly top. Mix everything by hand — over-mixing develops the xanthan gum too much and makes brownies tough.
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