Erin’s Recipe Rundown
These gluten-free birthday brownies are one of my favorite desserts to make for birthday parties, picnics, family events, and other gatherings where I want to take a fun, easy dessert that everyone will love, no matter their age.
What I really love about them is that they’re simple to make, yet they still feel decadent and celebration-worthy once the frosting and sprinkles go on. Plus it’s a great recipe for those who don’t like cake on their birthday!
Why You’ll Love Them: These brownies are inspired by cosmic brownies, the childhood favorite treat featuring a soft brownie topped with fudge frosting and colorful sprinkles. If you were a fan of the classic, you’ll love this gluten-free version!
Top Tip: I recommend refrigerating the frosted brownies for at least 1 hour before slicing. Chilled brownies make it easier to get nice, clean slices!
xoxo erin
Ingredients You’ll Ingredients
Here are a few notes on some of the key ingredients to make these gluten-free birthday brownies. Jump to the recipe card below for the exact measurements.
Chocolate chips: Be sure to use a high-quality semi-sweet chocolate chip like Guittard for the brownie batter. I’ve tried this recipe with Toll House chocolate chips, and it doesn’t turn out the same.
Gluten-free flour: Different brands of gluten-free flour don’t always work the same. My favorite flour for this recipe is King Arthur Gluten-Free Measure-for-Measure Flour. It already contains xanthan gum too so there’s no need to add any!
Sprinkles: It’s not a birthday treat without sprinkles! I like how soft sprinkles partially melt into the frosting. Harder sprinkles stay too crunchy in my opinion.
For more fun sprinkle-themed desserts, try these gluten-free funfetti cupcakes, gluten-free funfetti sugar cookies, gluten-free funfetti mug cake, or these gluten-free cake pops!
How to Make Gluten-Free Birthday Brownies
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
One-bowl batter: I love how quickly this batter comes together (and without dirtying too many dishes). Melting the butter and chocolate in the microwave in short intervals keeps things simple. After that I mix in the remaining ingredients, saving the flour for last.
Bake and cool: This 9×13 brownie recipe makes the perfect amount for parties and events. I’m a big believer in the toothpick test to make sure the brownies are fully baked in the center without over baking. I place the whole pan on a wire rack to cool before topping.
If you love this recipe, you also might like my gluten-free mint brownies or gluten-free peanut butter brownies.
Fudge frosting: While the brownies cool, I get to work on the frosting. After the butter is melted, I add everything except the chocolate chips and bring it to a boil for about 45 seconds. Wait until the saucepan is off the heat to stir in the chocolate chips.
Work quickly: As soon as the chocolate chips are melted and the frosting is smooth, I quickly pour it over the baked brownies and top with a good amount of sprinkles. I like to refrigerate the brownies for about 1 hour so the slices cut cleaner.
Looking for another gluten-free dessert that’s perfect for birthday parties? Try this gluten-free cookie cake!
Gluten-Free Birthday Brownies
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 9×13-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.
