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!
They are in the oven baking right now and smell amazing.
Once cooled I will leave nice comment.
Thank you so much.
Keeping my parrot out of the batter was a challenge…..she loved it.
We hope you love the brownies, Ellen! Happy baking!
I would like to know if you use light or dark brown sugar in this brownie recipe. Thank you
Hi Linda, we recommend light brown sugar for these brownies. We hope you enjoy the recipe!
I’ve made countless gluten free brownies and this is the absolute GOAT! Chewy and fudgy. There is zero need for another brownie recipe Thank you!!!
Hi! Trying the recipe now, it’s in the oven
Can’t wait! yum!
Can I freeze leftovers?
Thank you
We hope you love the brownies, Trish! Yes, leftovers can be frozen. We recommend 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. Happy baking!
These brownies are delightfully rich, fudgy, chewy and easy to make. I made them just as the recipe states and I did line my pan with foil which was very helpful. There may not be enough left to take to dinner with friends this evening a we can’t keep ourselves out of them. Thank you for this amazing recipe!
Aww, thank you for such kind feedback! We’re so happy to hear you enjoyed the brownies so much, Julia!
Would it be okay to make the batter in advance? Like the night before? Bake the next day?
Hi Nicole, prepping the batter and refrigerating it overnight should work okay, but you’ll want to let the batter sit out for about 30 minutes before you bake it. Brownies keep well so you could even bake it the night before and they’ll still taste great the next day (they keep for up to 4 days in an airtight container at room temperature). We hope this helps! Happy baking!
Excellent recipe!
We’re so glad you loved it, Renne! Thank you for your positive review!
A keeper! Huge hit with the kids.
Yay! We’re so glad both you and the kids loved the brownies, Brooke! Thank you for sharing your positive experience with us!
These brownies were amazing! I am just starting to make GF desserts and this recipe was the best! You couldn’t even tell it was GF. They satisfy that chocolate and gooey-ness that you crave with brownies. I will be looking at more of your GF recipes. Thank you for all the written details, they were helpful.
Hi Tina, thank you for sharing your positive baking experience with us. We’re so pleased to hear how much you loved the brownies! Happy baking!
For how many servings is this recipe?
Hi Figen, this recipe makes 12 servings, if the 9×9 brownie is cut into 12 pieces. We hope you enjoy the recipe!
Hi! Making this today for a celiac friend. Do I mix the half cup chocolate chips to the butter or the full cup? Thanks!
Hi Karen, 1/2 cup of chocolate chips should be combined with the 10 tablespoons of butter in step 2. The additional 1 cup of chocolate chips for mixing in that’s at the bottom of the ingredients list is added to the batter in step 5. We hope this clarification helps! Happy baking!
As most of the recipes I have tried on this website, these were amazing! If you like rich cakey brownies these are definitely for you! I had them with white chocolate chips and they were amazing!
Yay! We’re so glad you loved the recipe! Thank you for such thoughtful feedback. White chocolate chips sound like a delicious addition!
Absolutely the best brownies ever! Would give 10* if I could. A real hit with GF and gluten friends alike!
Thank you for such amazing feedback! We’re so happy to hear how much everyone loved the brownies!
Just made these. The only change I made was to add a layer of pecan halves buried in the middle of the batter. As good a brownie as I’ve had and possibly the best. Thank you!
We’re so glad you loved the recipe, Steve! The pecans sound like a delicious addition. Thank you for sharing your positive experience with us!
These are INCREDIBLE. Rave reviews from my GF and non GF friends
Yay! We’re so happy to hear the recipe was a hit with one and all! Thank you for sharing your positive feedback with us, Julia.
I made these with a mix of buckwheat flour and rice flour. They came out great despite not using flour with xanthan gum. You can definitely taste the buckwheat but everyone loved them.
Hi Rhonda, we’re so glad everyone loved the brownies! It’s good to know those flour substitutions worked well for you. Thank you for sharing your experience with us!
Hello!
I don’t typically have espresso powder in my kitchen, but I do have an espresso machine. Would I be able to substitute liquid espresso for anything in the recipe, or would that change it too much/make the batter too runny?
Hi Daemon, we haven’t tried using liquid espresso in this one. To avoid throwing the wet/dry ratio off, it would require further adjustments. The espresso powder is totally optional though and the brownies still turn out delicious without it! We hope you enjoy the recipe!