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. I hope you love it too!
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!
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 another well-tested recipe, these gluten-free chocolate chip cookies or this gluten-free banana bread!
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.
If you love this recipe be sure to check out my gluten-free mint brownies and gluten-free peanut butter crunch brownies.
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!
You also might like this recipe for caramels!
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
- Dissolve the sugar – Whisk the sugar vigorously into the warm, almost hot butter/melted chocolate mixture. You want the sugar to dissolve as much as possible.
- 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.
MORE FAVORITE GLUTEN-FREE RECIPES
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!
The Best Gluten-Free Brownie Recipe (Ultimate Fudgy!)
Ingredients
- 10 tablespoons (140g) salted butter
- 1/2 cup (85g) high quality semi-sweet chocolate chips I like Guittard
- 1/2 cup (105g) brown sugar
- 3/4 cup (150g) granulated sugar
- 2 large eggs + 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon espresso powder (optional)
- 1/2 teaspoon kosher salt
- 1/3 cup (25g) unsweetened cocoa powder
- 3/4 cup (115g) gluten-free measure-for-measure flour
- 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 to the butter mixture (you want it to be warm, even a little hot when you do this so the sugar dissolve) and whisk vigorously for 1 minute.
- 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 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 a 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!
If i freeze these, how do I defrost them?
Hi Julie! We’d recommend setting them out at room temperature (still wrapped) for 1-2 hours. You can also thaw them overnight in the fridge then just set them out at room temperature for 30 minutes before serving. We hope you love them!
Thank you for this recipe! I am new to GF baking and a few previous attempts at baking GF muffins and cookies were awful ( the recipes were not from your website). These were delicous brownies and were super easy to make. My husband, who does not normally eat GF, enjoyed them as well. I am looking forward to trying more of your recipes.
We’re so glad you and your husband loved the brownie recipe, Denise! Gluten-free baking can be an adjustment. We’re so happy to hear this recipe helped! Thank you for sharing your positive baking experience with us. We hope your next bake is just as enjoyable!
Since its a measure for measure flour would I realistically be able to swap for an all purpose flour and keep the rest of the recipe the same? I made these as is for a gf friend and she loved them! But my husband wants to try it with ap flour.
Hi Lysia! Yes, gf measure-for-measure flour and all-purpose flour typically work as a 1:1 swap if not needing gluten-free. We haven’t tested AP flour with these brownies, but it should work. We’d love to hear what you and your husband think!
Has anyone doubled the recipe?
Hi Kimberly! Yes, this recipe can be doubled and baked in a 9×13. We hope you love the brownies!
THE BEST BROWNIES EVER!!!!!! i am gf and cant eat it so this recipe is amazing!! i make them all the time!
thank you so much!
We love hearing when recipes become repeat favorites! Thank you for sharing such great feedback with us, Emma. We’re so glad you love the brownies so much!