The fudgiest, most delicious brownies ever–and with great customization potential!

  • Difficulty: Intermediate
  • Total Time: 1 hour
  • Serves: 12-24



  • 2 cups chocolate chips (I typically use semi-sweet chocolate chips, but anything from a chopped Hershey’s bar to a crumbled Terry’s Orange will work.)
  • ½ cup butter
  • ¾ cups brown sugar
  • ¾ cups Granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 1 cup GF baking flour (we prefer Kim’s)


  • 1 cup chocolate chips (once again, any chocolate will do)
  • ½-¾ cup Heavy whipping cream



  1. Set oven to 325°F.
  2. Melt butter in a sauce pan over medium heat.
  3. Add in chocolate pieces and stir constantly until melted and smooth.
  4. Stir in brown and granulated sugars until smooth.
  5. Add eggs one at a time, stirring thoroughly between each.
  6. Stir in vanilla.
  7. Remove batter from heat and turn off the stove.
  8. Add flour and salt.
  9. Mix thoroughly. The more your mix, the cakier your brownies will be.
  10. Pour the batter into a greased 9x13 pan and bake at 325°F for 30-35 minutes.
  11. Stick a toothpick in the center when the brownies are no longer jiggly in the center. If the toothpick comes away clean, the brownies are done.
  12. Allow them to cool completely before adding the ganache.


  1. Pour the heavy whipping cream into a small sauce pan and heat over medium until it just barely begins to steam. Remove from heat and turn off the stove.
  2. Pour the chocolate into the cream and stir until the ganache is smooth and silky.
  3. Pour it over the completely cooled brownies and spread it to cover the top. If desired, add sprinkles.
  4. Allow the ganache to set at room temperature for at least half an hour.
  5. Serve or refrigerate from this point to get a firmer-set ganache.

Our Thoughts

Believe it or not, I’m not the only one in my family who loves to bake. My brother, Colton, is a killer cook and a really neat guy. For my wedding, he gave me his recipe for truly out of this world brownies. Unfortunately, I was soon after diagnosed with Celiac disease.

That didn’t stop me, however. I quickly adapted his out of this world recipe to be gluten free. Now, I will share the out of this world brownie experience with you.

I hear people talk about how difficult macarons and meringues are all the time, but I’ve honestly had more of a struggle getting good, scratch-made brownies to turn out. Don’t kid yourself; they are a difficult treat to get right. This recipe is never-fail, though, and so easily customizable!

These decadently fudgy brownies can be made delightfully cakey with excess whisking (isn’t it so nice not having to worry about overworking the gluten?) and a teaspoon of baking powder.

For a lovely orange flavor, substitute in some Terry’s Orange chocolate in either the brownies or the ganache (I learned the hard way that it is far too orangey to do both… heads up). Add mini marshmallows, flavor extracts or oils, coconut shreds, chocolate chips, or… well, you can choose what you add. Additions to the batter can sure make these brownies exciting! Or perhaps just the opposite… It really is the most versatile recipe!