Gluten-Free Brownie Recipe

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

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!)

Author: Erin Collins

Prep: 20 mins

Cook: 35 mins

Total: 55 mins

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!

5 from 7 votes

Servings: 12

Print

151shares

• Share
• Tweet
• Pin

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

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.
• 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.

 

Gluten-Free Brownie Tips

• 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!

Calories: 497kcal | Carbohydrates: 67g | Protein: 7g | Fat: 25g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 264mg | Potassium: 197mg | Fiber: 4g | Sugar: 48g | Vitamin A: 408IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg

NUTRITION INFORMATION:

Calories: 497kcal