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 140 grams
- 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 salt
- 1/3 cup (25g) unsweetened cocoa powder
- 3/4 cup (115g) gluten-free 1:1 baking 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 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 used plant based butter, viola, but you can use any margarine, and used dairy free chocolate. i used vegan chocolate shakeology instead of cocoa powder, for added protein and superfoods. It was super yummy
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!
Has anyone ever tripled this and baked in a sheet pan???
Hi Sam, we’ve doubled the recipe to make them in a 9×13 before. For that you would add 5-10 minutes to the bake time and monitor the extra time closely – they’re about the same thickness so the baking time shouldn’t change too much. If trying it in a larger sheet pan, the bake time may vary more if the batter’s thickness differs. We hope you enjoy the brownies!
The photo looks like salt was added to the top of the brownies. Yes? When would you add it? Would Malden salt work?
Yes! I love sprinkling a little Maldon salt over my baked goods. You can do it after baking.
Great recipe! Thank you for sharing it!
I’m so glad they turned out for you!
These brownies are incredible! My husband can’t have gluten and he was so happy to still be able to have his favorite dessert that tastes like the real thing! Making these for a bbq tomorrow and going to make a 9×13 pan and double the recipe. Should I double the cooking time as well? Or just cook the 30/35 minutes?
Thank you!
Yes you can double these and bake them in a 9×13 no problem! I would add 5-10 minutes to the bake time. Check them at 5 minutes longer – they’re about the same thickness so the baking time shouldn’t change too much. Hope you enjoy!
Do you think these can be baked as several individual servings in a shaped pan? If so, any recommendations regarding time/temp would be appreciated!
Are you thinking a muffin pan? I would bake them for 15-20 minutes in a standard muffin pan to make individual brownies.
Hi there! Is it possible to use an 8×8 baking pan? Should I adjust time or temp?
Thank you!! 🙂
That will work great! No need to adjust the oven temperature – the brownies will be a bit thicker so you might want to add 3-5 minutes onto the bake time. But it shouldn’t vary too much!
I made these brownies and followed the recipe to a T (except the espresso powder, didn’t have) and they were so delicious! Great fudgy, chewy texture. I appreciate the recipe having the ingredients weights which allowed me to be precise in my measurements. I will make these again!!
I’m so glad the recipe is helpful and the brownies turned out for you!
Fabulous recipe! I forgot to add the espresso, however, because while it is listed in the ingredients, there’s no instruction to add it in the directions. Do you mix it with the flour & cocoa powder, or whisk it in when you add the vanilla?
Whoops! I’m so glad you mentioned that. I just updated the recipe! I’m glad you like the brownies 🙂
Absolutely amazing!!! I made these for gluten free friends, but even those not needing to be in this life-style raved about how wonderful they were. I did not add the espresso, but that was just a personal preference. Also, I live at a very high altitude, so it did take a little longer to bake. But the texture and taste was perfect! Thank you!!!!
So nice of you to make them for your gluten-free friends. I’m so glad they turned out for you!
These turned out amazing! I’m having them tonight with some coffee ice cream I made and making another batch to take to work. So fudgy and gooey – hard to believe the were gluten free. Saving this recipe for sure!
Hooray! I’m so glad they turned out for you!
To make a 9×13 would you double? Or 1.5 times?
I double the recipe for a 9×13 pan! I hope you enjoy them!
This recipe is 5 stars! I’m new to gluten free lifestyle and was worried I would never eat tasty sweets ever again. Boy was I pleasantly surprised! My family was impressed with the texture and flavor! By far the best gluten free brownies. I have made this recipe using different brands of flour and Bobs Red Mill has produced the best flavor and texture overall. Happy baking and thank you for sharing your recipe!
Great to know Bob’s Red Mill produces the best results from your testing! That’s helpful for others to know. I’m so glad you enjoyed them! You can definitely still eat delicious baked goods on a gluten-free diet 🙂 I hope the recipes help!
I made these brownies, doubling the recipe, for Easter. They were delicious! Everyone loved them. I made them ahead of time and warmed back up before serving which a scoop of vanilla ice cream and hot fudge. Best recipe yet!
I’m so glad you enjoyed them! Always a good idea to serve them with vanilla ice cream 🙂
Could you make this recipe with regular flour and have the same results? The gluten free version is delicious
Ooo that’s hard to say! I haven’t baked with regular flour in over 10 years. I would increase the flour slightly to 1 cup. I hope this helps!