The best gluten-free brownie recipe from scratch! These brownies are chewy, deeply fudgy and have that perfect crackly top! Plus they’re easy-to-make!

I tested this recipe dozens of times to get it just right so you’ll get shiny-topped, fudgy brownies. Check out the tips in this blog post for how to make the perfect gluten-free brownies every time!

close up of gluten free brownies sprinkled with sea salt

There are many opinions out there about what makes a perfect brownie. Fudgy or cakey? Chocolate chips or none? If you’re looking for gluten-free brownies to appease any kind of brownie-lover, you’ve found it.

These gluten-free brownies have 2 types of chocolate (high quality chocolate chips + cocoa powder) to create a super-moist texture and deep chocolaty flavor. Plus they have shiny, crackly tops which is a must for all good brownies.

Gluten-free or not – this simple recipe makes some of the best brownies I’ve ever eaten!

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Why You’ll LOVE this Recipe!

  • Moist & Fudgy
  • Shiny, crackly top
  • 1-bowl recipe
  • Made with simple ingredients
  • Easy-to-make!

I tested dozens of gluten free brownies before settling on this one! It was a much harder recipe to develop then I initially thought but the result is well worth it.

close up shot of stack of 4 brownies

For more perfected gluten-free baked goods check out these recipes for gluten-free blondies, gluten-free banana bread, gluten-free oatmeal raisin cookies, gluten-free no-bake cookies and gluten-free rice krispies treats.

Ingredients You’ll Need

overhead shot of ingredients needed to make gluten-free brownies

These gf brownies are made with easy-to-find pantry staples like unsweetened cocoa powder, gluten free all purpose flour and vanilla extract.

I almost always have everything on hand to make them. Here are a few notes on the key ingredients:

  • Cocoa Powder: You can use either Dutch-process or natural cocoa powder. The Dutch-process cocoa lends a richer, darker chocolate flavor, whereas the unsweetened, natural cocoa powder gives that classic, well-known brownie taste. Both are delicious! You also might like this gluten-free chocolate cake.
  • Gluten-Free 1:1 Baking Flour: I like to use a high quality gluten-free measure-for-measure flour blend like King Arthur Flour in my baked goods. It works best to use a gluten free flour blend that contains xanthan gum in this recipe.
  • High Quality Chocolate or Chocolate Chips: My favorite brand is Guittard semisweet chocolate chips. Be sure to use a good quality of semi-sweet chocolate for these brownies!
  • Butter: A key ingredient to moist and fudgy gluten free brownies. I prefer butter to vegetable oil or coconut oil in brownies because I love the flavor of butter!

Dairy-free brownies? Unfortunately this recipe doesn’t work well with vegan butter or flax eggs. You can check out this recipe for gluten-free double chocolate pecan brownies that is easier to adapt to dairy-free.

How to Make Gluten-Free Brownies

melting chocolate and butter together
  • Place the chocolate and butter in a large bowl that is microwave safe.
  • Microwave on 50% power for 2-3 minutes, stopping every 30 seconds to stir until completely smooth and melted.

Tip: You can also melt the butter and chocolate together over low heat on the stove.

adding the sugar and egg to the brownie batter in glass mixing bowl
  • Add the sugar, vanilla and salt to the chocolate mixture. Whisk to combine. 
  • Let the mixture cool slightly before adding the eggs. Add the eggs and yolk one at a time, whisking until fully incorporated after each egg.
how to mix together the brownie batter
  • Add the dry ingredients to the wet ingredients. Using a rubber spatula, stir in the cocoa powder and gluten-free flour until fully combined.
brownie batter in pan before and after baking
  • Pour the batter into the prepared 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. Cool the brownies to room temperature before slicing. Slice the gluten-free brownies with a sharp knife and enjoy!

Tip: Lining the baking pan with aluminum foil is the best way to remove the brownies for slicing later.

overhead shot of brownies cut in pan

Gluten-Free Brownies Tips for Success

  • Use a metal baking pan if possible. I find a metal pan helps conduct heat better when making gluten-free brownies and baked goods. I also like using this light metal 9×9 pan. If all you have is a glass 9×9 pan that’s fine! It will work as well.
  • Use a high-quality gluten-free flour blend. A gluten-free flour blend that contains xanthan gum is really important for the structure of these brownies.
  • Add chocolate chips + cocoa powder – for double the fudgy chocolate! The melted chocolate also helps brownies achieve a shiny top. Be sure to use a high quality chocolate like Guittard!

Storage Instructions

Store these brownies in an airtight container at room temperature for up to 4 days.

These brownies can also be wrapped tightly in plastic wrap and frozen for up to 3 months.

brownie with bite taken out of it on white parchment paper

Gluten-Free Brownies FAQ

What do gluten-free brownies taste like?

When made with a high-quality gluten-free flour and other classic ingredients like cocoa powder and chocolate chips, gluten-free brownies can taste just like regular brownies.

When using this recipe, nobody can even tell the brownies are gluten-free!

How do I store gluten-free brownies?

These brownies will keep covered at room temperature for up to 2 days.

Can I freeze these brownies?

You can freeze the baked brownies by slicing them and placing them in a ziploc bag. Squeeze out any excess air and freeze for up 2 months. Defrost the brownies overnight at room temperature or by microwaving them individually for 30 seconds.

More Gluten-Free Baking Recipes

If you love this recipe be sure to check out my gluten-free mint brownies and gluten-free peanut butter crunch brownies.

I hope this recipe helps you make the best gluten-free brownies you’ve ever eaten! If you try this recipe be sure to leave me a comment/rating below!

close up of gluten free brownies sprinkled with sea salt
5 from 49 votes

BEST Gluten-Free Brownie Recipe (Ultimate Fudgy!)

Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Servings 12
The best gluten-free brownie recipe from scratch! These brownies are soft, chewy and perfectly chocolatey. Plus they're easy-to-make!
I tested this recipe dozens of times to get it just right so you'll get shiny-topped, fudgy brownies. UPDATE 7/2022! I've adjusted the recipe slightly and these brownies are better than ever. I now recommend making them in a 9×9 pan!

Ingredients

  • 10 tablespoons salted butter 140 grams
  • 1/2 cup high quality semi-sweet chocolate chips 100 grams (I use Guittard chocolate chips)
  • 1/2 cup brown sugar 105 grams
  • 3/4 cup granulated sugar 150 grams
  • 2 large eggs + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon espresso powder (optional)
  • 1/2 teaspoon salt
  • 1/3 cup unsweetened cocoa powder 50 grams
  • 3/4 cup gluten-free 1:1 baking flour 125 grams
  • 1 cup chocolate chips (for mixing in!)

Instructions 

  • Preheat the oven to 350F. Grease a 9×9 baking dish with cooking spray and set aside. (I like this light metal pan.)
  • Cut the butter into tablespoon-sized pieces. Add the butter and chocolate chips to a large microwave-safe bowl. Microwave for 30 seconds.  Stir well, microwave for another 15 seconds and then stir well again.  Repeat for 15 seconds until chocolate and butter are completely melted and well-combined.
  • Add the granulated sugar and brown sugar and whisk for 30 seconds. Stir in the eggs one at a time, whisking 20 seconds after each addition. Whisk in the vanilla extract and salt.
  • Using a rubber spatula, mix in the cocoa powder and gluten-free flour until fully combined. Stir in the chocolate chips.
  • 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.
  • Cool the brownies for 30 minutes before cutting. Slice and enjoy!

Notes

Ingredient Notes
  • Cocoa Powder: You can use either Dutch-process or natural cocoa powder. The Dutch-process cocoa lends a richer, darker chocolate flavor, whereas the unsweetened, natural cocoa powder gives that classic, well-known brownie taste. Both are delicious!
  • Gluten-Free 1:1 Baking Flour: I like to use a high quality gluten-free measure-for-measure flour blend like King Arthur Flour in my baked goods. It works best to use a blend that contains xanthan gum in this recipe.
  • High Quality Chocolate or Chocolate Chips: My favorite brand is Guittard. Be sure to use a good quality of semi-sweet chocolate for these brownies!
Recipe Tips
  • Use a metal baking pan if possible. I find a metal pan helps conduct heat better when making gluten-free brownies and baked goods. I also like using this light metal 9×9 pan. If all you have is a glass 9×9 pan that’s fine! It will work as well.
  • Use a high-quality gluten-free flour blend. A gluten-free flour blend that contains xanthan gum is really important for the structure of these brownies.
  • Add chocolate chips + cocoa powder – for double the fudgy chocolate! The melted chocolate also helps brownies achieve a shiny top. Be sure to use a high quality chocolate like Guittard!

Nutrition

Calories: 324kcal | Carbohydrates: 39g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 295mg | Potassium: 92mg | Fiber: 1g | Sugar: 33g | Vitamin A: 572IU | Calcium: 22mg | Iron: 1mg

Categories: , ,

Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. I made these brownies for a friend in my bookclub who is gluten intolerant. I was pleasantly surprised at how good they were.

  2. 5 stars
    Very delicious, we couldn’t tell they were gluten free! I am wondering if there should/could be some baking powder or soda like the other brownie recipe? Has anyone tried that?

  3. 5 stars
    These were so good! I’ve never made brownies from scratch before. I used Bob’s Red Mill 1:1 and used a kitchen scale to measure everything (thanks for including the weights).

    I also swirled peanut butter into the batter right before popping them into the oven. So tasty.

  4. Do not wait for the toothpick to come out clean or these will be overcooked. Go for the 35ish minutes if using 8×8 or 9×9 take it out and let it set unless you want hard edges. Overall flavor is good but there is a delicate balance between under cooking and overcooking.

  5. 5 stars
    These are the best brownies I’ve ever made! So easy to make, perfect crackly tops, and the perfect combination of fudgy and chewy! I used Bob’s Red Mill 1:1.

  6. 5 stars
    Those are amazing! I’ve made them two times now and no one believes that they are gluten free. I’ll never make a box mix again! Thank you for this recipe!

  7. 5 stars
    OMG!!! These are sooooo good! They are so much better than the boxed mixes! And…they don’t get crispy on the outside the day after they are baked. They stay soft and chewy. I made them with just plain old Nestle’s Chocolate Chips, Bob’s Red Mill 1-to-1 flour, and Hershey’s dark chocolate cocoa powder because that is what I had on hand and they were amazing! My only issue is that I live alone and was forced to eat them all myself. Next time I will try cutting the recipe in half and using an 8×8 pan. And believe me…there WILL be a “next time”.

    1. Hooray! I’m so glad they turned out for you! Great to know they worked well with those ingredients 🙂

    2. I froze my ‘leftover’ brownies, individually wrapped. Every time I want a pop of chocolate, I just pop one in the microwave for 30 seconds or so.

    1. 5 stars
      Received rave reviews. Made with 1/2 C granulated Stevia plus the 3/4 C brown sugar. Have a friend who needs to watch sugar intake. They came out great.

  8. Hi Erin! First off, I’m so grateful to have found your website a few years ago. Thank you for all the work that you put in to creating awesome gf recipes. I am wondering what the difference is between this recipe and the brownie recipe that uses hot water to help melt the sugar. We really like that one. Haven’t tried this new one. Can you share what makes this one better? Thanks!

  9. This recipe sounds amazing. I’ve been eating GF for about 6 months, and this will be the first time to try brownies! But I live abroad and the only GF all purpose flour I can find doesn’t contain xanthan gum. But I can find xanthan gum separately. How much xanthan gum should I add to the recipe to make it work?

    1. I would add 1/4 teaspoon to this recipe if your flour blend doesn’t contain it. I hope that helps!

  10. I am another fan who thinks your recipe used to combine hot water with the sugar to create the crunchy top, and I don’t remember so many eggs. Please bring back the other recipe! It was my husband’s very favorite brownies of all time! I so wish I had saved it somewhere besides Pinterest!

    1. Agree! We are huge fans but the older recipe with the hot water was our family favorite!!
      Wondering why the change for this one?

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