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!
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
- Makes a big 9×13 batch for sharing
- 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.
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
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!
- 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
- 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.
- 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.
- Add the dry ingredients to the wet ingredients. Using a rubber spatula, stir in the cocoa powder and gluten-free flour until fully combined.
- 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.
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 metal 9×13 pan to make this gluten-free chocolate cake. If all you have is a glass 9×13 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.
Gluten-Free Brownies FAQ
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!
These brownies will keep covered at room temperature for up to 2 days.
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!
Hungry for more? Follow me on Facebook, Instagram, Pinterest, and Twitter for all of the latest updates.
BEST Gluten-Free Brownie Recipe (Ultimate Fudgy!)
Ingredients
- 12 tablespoons salted butter, 170 grams (1 ½ sticks)
- ½ cup high quality semi-sweet chocolate chips, 100 grams (I use Guittard chocolate chips)
- ¾ cup brown sugar, 150 grams
- ¾ cup granulated sugar, 150 grams
- 2 large eggs + 1 egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon instant coffee grounds, (optional)
- ½ teaspoon salt
- ½ cup unsweetened cocoa powder, 50 grams
- ¾ cup gluten-free 1:1 baking flour, 125 grams
- ½ 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 stir to combine. Stir in the eggs one at a time, whisking very well after each addition. Whisk in the vanilla extract and salt.
- 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 to room temperature before cutting. Lift from the pan, place on a cutting board, and slice. Enjoy!
Recipe 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!
- Use a metal baking pan if possible. I find it helps conduct heat better when making gluten-free brownies and baked goods. I also like using this metal 9×13 pan to make this gluten-free chocolate cake. If all you have is a glass 9×13 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!
Natasha says
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.
Erin Collins says
Hooray! I’m so glad you enjoyed them. Thanks for the comment!
Emily says
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!
Vicki T says
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”.
Erin Collins says
Hooray! I’m so glad they turned out for you! Great to know they worked well with those ingredients 🙂
Tara says
Delicious and easy to make! Definitely will use this recipe again!
Erin Collins says
I’m so glad the brownies turned out for you! 🙂
Lisa says
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!
Erin Collins says
These are just a little fugdy and have a different consistency than the other recipe! Both are delicious! Here’s the other recipe: https://meaningfuleats.com/gluten-free-double-chocolate-pecan-brownie-recipe/
Whitney says
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?
Erin Collins says
I would add 1/4 teaspoon to this recipe if your flour blend doesn’t contain it. I hope that helps!
Kathy Luksich says
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!
Erin Collins says
Sorry for the confusion! Here is that recipe: https://meaningfuleats.com/gluten-free-double-chocolate-pecan-brownie-recipe/
So glad you like it!!
Jen H. says
Agree! We are huge fans but the older recipe with the hot water was our family favorite!!
Wondering why the change for this one?
Erin Collins says
That recipe is still on my site! I just added another brownie recipe. Here’s the hot water brownies! https://meaningfuleats.com/gluten-free-double-chocolate-pecan-brownie-recipe/
Lynne says
Has anyone tried a non-dairy substitute for the butter in the brownie recipe?
Erin Collins says
Yes! Vegan butter will work in place of regular butter.