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
- 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! 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
- 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 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.
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!
BEST Gluten-Free Brownie Recipe (Ultimate Fudgy!)
Ingredients
- 10 tablespoons salted butter 140 grams
- 1/2 cup high quality semi-sweet chocolate chips 85 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 25 grams
- 3/4 cup gluten-free 1:1 baking flour 115 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, espresso powder 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
- 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 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!
I made these today and they are the best gluten free brownie’s ever, right up there with a gluten brownie recipe that I have that I felt was the BEST one also. Great job with this recipe, I also made your Carrot Cake and it also is bang on!!! I will continue to look for dairy free chocolate chips here on the East coast of Canada. Thank you
I’m so glad you enjoyed the brownies! Hope you can find some dairy-free chocolate chips soon 🙂
I am dairy free and wonder if I can substitute the chocolate chips for cocoa and butter? I live on the east coast of Canada and can’t find dairy free choc chips.
I made these. I swapped half the butter with coconut oil and exchanged the white sugar for coconut sugar, also added a cup of chopped walnuts. I’m new to GF lifestyle. These are great, someone told me it’s a lot of work when a box mix will do the same. I try not to tell that person what I’m baking now.
Great to know the brownies worked well for you with those substitutes. Thanks for the comment!