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. 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 a gluten-free brownie to appease any kind of brownie-lover, you’ve found it.
These gluten-free brownies combine a fudge brownie’s super-moist texture with a subtle cake-like chew, for the best of both worlds. Plus they have shiny, crackly tops which is a must for all good brownies.
I tested dozens of brownie recipes 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 banana bread, gluten-free oatmeal raisin cookies, gluten-free no-bake cookies and gluten-free rice krispies treats.
Ingredients You’ll Need
These gluten-free brownies are made with easy-to-find pantry staples. 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 blend that contains xanthan gum in this recipe.
- Chocolate Chips: The chocolate chips are a must in this recipe! Not only do they make the brownies extra decadent, they are the secret ingredient to getting shiny-topped brownies. My favorite brand is Guittard. I usually use semi-sweet but milk chocolate is also delicious!
- Pecans: These are optional. I also love making these gluten-free brownies with walnuts.
Tip: It might seem unlikely, but adding chocolate chips to gluten-free brownies is one of the keys to getting shiny, crackly topped brownies.
How to Make Gluten-Free Brownies
- In a medium bowl, combine the sugar, melted butter and hot water. Whisk to combine. (Adding hot liquid to the sugar will dissolve some of the sugar, which will help produce a shiny top crust on your brownies.)
- In a large mixing bowl, add the cocoa powder, eggs, vegetable oil, vanilla, baking soda and salt. With an electric mixer, mix for 1 minute, or until smooth.
- Add the sugar mixture and mix on low for another 30 seconds to 1 minute until smooth and combined.
- With a rubber spatula, fold in the flour until no dry streaks appear.
- Stir in the chocolate chips and pecans.
- Pour the batter into a 9×13 baking pan (preferably a high-quality metal pan). Bake for 35-40 minutes until set. Let cool before slicing. Enjoy!
Tips for Success
- 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.
- Dissolve the sugar. Adding warm butter and hot water to the sugar allows it to dissolve slightly. This contributes to a good gluten-free brownie texture.
- Whip the eggs with the cocoa powder. Whipping the eggs just slightly (only a minute or so) gives the brownie tops a merinuge-like affect. During baking the whipped eggs will cause the brownie tops to puff up then delfate for a crackly topping.
- 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. These help the brownies achieve a shiny top. They also add texture and double chocolate flavor!
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
- Gluten-Free Chocolate Mousse Cake – with a delicious brownie-like crust
- Gluten-Free Banana Muffins – soft, fluffy and easy to make
- Gluten-Free Snickerdoodles – with browned butter – need I say more?
- Gluten-Free Cocoa Pebbles Crunch Brownies – a fun brownie variation!
Hungry for more? Follow me on Facebook, Instagram, Pinterest, and Twitter for all of the latest updates.
Gluten-Free Brownie Recipe (Ultimate Fudgy!)
Ingredients
- 2 cups sugar
- ⅔ cup melted butter
- ½ cup hot water
- ¾ cup cocoa powder
- 2 eggs
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup + 2 tablespoons gluten-free 1:1 baking flour
- 1 ½ cups chocolate chips, I like Guittard semi-sweet (milk chocolate is also delicious)
- ½ cup chopped pecans, optional
Instructions
- Preheat the oven to 350F. Lightly spray a 9×13 baking pan (preferably a high-quality metal pan) with cooking spray.
- In a medium bowl, combine the sugar, melted butter and hot water. Whisk to combine. (Adding hot liquid to the sugar will dissolve some of the sugar, which will help produce a shiny top crust on your brownies.)
- In a large mixing bowl, add the cocoa powder, eggs, vegetable oil, vanilla, baking soda and salt. With an electric mixer, mix for 1 minute, or until smooth.
- Add the sugar mixture and mix on low for another 30 seconds to 1 minute until smooth and combined. With a rubber spatula, fold in the flour until no dry streaks appear. Stir in the chocolate chips and pecans. Adding the chips helps produce a shiny top crust.
- Pour the batter into the prepared baking pan. Bake for 35-40 minutes until set. Let cool before slicing. Enjoy!
Video
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.
- Chocolate Chips: The chocolate chips are a must in this recipe! Not only do they make the brownies extra decadent, they are the secret ingredient to getting shiny-topped brownies. My favorite brand is Guittard. I usually use semi-sweet but milk chocolate is also delicious!
- Pecans: These are optional. I also love making these brownies with walnuts.
- Use a metal baking pan if possible. I find it helps conduct heat better when making gluten-free 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.
- Dissolve the sugar. Adding warm butter and hot water to the sugar allows it to dissolve slightly. This contributes to a good brownie texture.
- Whip the eggs with the cocoa powder. Whipping the eggs just slightly (only a minute or so) gives the brownie tops a merinuge-like affect. During baking the whipped eggs will cause the brownie tops to puff up then delfate for a crackly topping.
- 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. These help the brownies achieve a shiny top. They also add texture and double chocolate flavor!
Îvÿ says
I’ve never used these but I’ve done “The Best Gluten Free Cookies” recipe and they turned out delicious! I’m hoping to make these brownies today! Love the great work! Stay safe with COVID-19!
Erin Collins says
I hope you like the brownies! Let me know how they turned out!
Sophia says
I love this website! I use it for all my baking! Keep up the good work!
Erin Collins says
I’m so happy you like the recipes! Thanks for the comment 🙂
CJ says
Wow! This recipe tastes like the brownies I used to have before becoming GF! Taste and texture are perfect! Thank you for coming up with this recipe!!!
Erin Collins says
I’m so happy you like the recipe! Glad they taste like the ones you used to have.
Cheryl says
Hi I assume you used dairy free butter? Also can
A different oil be used? I do not eat vegetable oil. Thanks
angie carter says
Absolutely the best recipe! I have Celiac- no cheating for me. The gf boxed brownies were terrible! Black beans brownies even worse! After 8 years I had given up on ever having a brownie again. Alas! Your recipe is delicious and incredibly easy! Thank you! Thank you! Your celiac brownie eating girl
Erin Collins says
Yay that makes me so happy to hear! I agree I’ve never loved any of the boxed GF brownies. Glad they turned out for you 🙂
Maggie says
Great recipe! I love these gluten free brownies! Perfect to make a brownie sundae with dairy free vanilla ice cream! A tasty treat! Thank you for this great recipe!
J Jones says
This has become a much-in-demand favorite of my grandkids
Jericha-B says
This was an AMAZING recipe!!! It was my top 3 favorite gluten free dairy free desert’s EVER!!!! I would recommend this to anyone. I gave it my friend who eats gluten and dairy and didn’t even notice that is was gluten free dairy free , and said it is one one of the best dessert’s he has ever had! And then I told him that it was gluten free dairy free and he didn’t believe me!!
Erin Collins says
I’m so glad to hear you liked the recipe! That’s a high compliment when nobody can tell they are GF/DF. Thanks for the comment!:)
Vicki says
I can’t have eggs and was wondering if you can substitute anything for the eggs? I have an used an egg re-placer in a Brownie recipe once and it didn’t go well. 🙂 Thanks
Erin Collins says
Hi Vicki! I haven’t tried these with an egg-replacer myself so I can’t recommend one that will work. Sorry about that!
Tara says
We made this for my son’s birthday and they turned out so good. Super easy great recipe!
Hallie says
These brownies are EVERYTHING! They’re moist, chocolatey, and pretty easy to make.
Sarah says
YUUUUM! I love these perfectly chewy, crinkle top brownies! So so easy to make and they turn out perfect every time!
Erin Collins says
I’m so happy they turned out for you! 🙂