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 love your recipies and have been using them for a few weeks now. Everyone loves the desserts and raves about not knowing they were gluten free until I told them! I was curious, if I wanted to make it with regular flour just cause, is it okay to just substitute for any all purpose flour or would that not work?
Hi Kenya, we’re so pleased the recipes have been such a hit! Yes, typically if a recipe uses the GF measure-for-measure flour or 1:1 baking flour, you should be able to use regular all-purpose flour at a 1:1 ratio. We haven’t tested the regular flour, so some recipes may need slight tweaks, but usually it’s an easy swap. We hope you enjoy the brownies!
I just made these and this is hands down the best brownies I have ever had! I did not use the espresso though cause I cant but it is so good! I cooked it in a 9×12 for 19 minutes, they are so fudgey and delicious, and so easy to make! Hope this helps anyone considering!!
Yay! We’re so pleased to hear you enjoyed the brownies so much, Amber! Thank you for such positive feedback.
I love your recipes! I’m looking for a high protein gf brownie recipe and wonder if you’ve ever substituted almond flour for the gf flour? I may just give it a shot and see how it goes, but I thought I see if you’d already done the experimentation! Thanks!
Hi Kelly, almond flour is much different than a gf flour blend. It would most likely need to be mixed with additional starches and binders plus require further adjustments to the recipe to make it with almond flour. For best results, we recommend a gf flour blend that contains xanthan gum. Thank you for your question!
These are my first gluten-free brownies. They cooked to a nice gooey brownie. I do think they are way too sweet even without the cup of chocolate chips being added. I used dark chocolate chips and will try again with unsweetened chocolate chips next time.
Hi Trina, thank you for your feedback! We’re glad you enjoyed the texture. Happy baking!
Can this recipe be adapted to making them into mini-cup-cake brownies for my grandsons birthday party at his school… I would experiment with:
1). How much, the amount of batter to put in each mini paper baking cup?…
and
2). the length of time needed bake them, maybe by using the “toothpick test?”
Do you have any suggestions to get the best possible result??
Hi Cathleen, it should be possible! You’d typically want to fill the cupcake liners 2/3 full so they have room to rise. They’ll definitely bake much faster, maybe 12-14 minutes. With brownies they should look set and shiny on top when done and a toothpick should come out with just a few moist crumbs. We’d love to hear how it goes!
Can this recipe be doubled and baked in a 9×13?
Hi Jennifer, yes you can definitely double it and use a 13×9. We hope you enjoy the recipe! Happy baking!
These were honestly the BEST brownies I’ve had!! I used Trader Joe’s pound plus bar & the brownies were rich and so so delicious. I will be making these again!
Yay! We’re so pleased to hear you loved the brownies so much, Celine! Thank you for taking the time to share your positive feedback with us!
What’s the best way to store these and how long are they good for?
Also, can they be frozen?
Hi K! We recommend storing these brownies in an airtight container at room temperature for up to 4 days. They can be wrapped tightly in plastic wrap and frozen for up to 3 months. Happy baking!
Hi Erin! Thanks for the recipe. Do you think it will work if I melt all of the chocolate chips, rather than stirring 1 cup in whole? Thanks!
Hi Mary Faith, we’d recommend leaving out the extra 1 cup of chocolate chips if you don’t want to mix them in. The recipe already includes 1/2 cup of melted chocolate chips and adding another 1 cup melted would most likely throw off the wet/dry ratio. We hope this helps and you enjoy the brownies!
I needed to make a dairy free version of this and substituted coconut oil 1:1 for the better. They turned out just as great and fudgey.
Thank you for sharing your positive baking experience with us! That’s great to know the coconut oil worked well for you. We’re so pleased you enjoyed the brownies!
These look great. Could I make a smaller batch by cutting the recipe in half and baking in a loaf pan?
Hi Jody, that may be possible, but we haven’t tested it. Some of the measurements may be hard to cut in half and remain accurate. For example a half recipe would require 1 large egg + 1/2 egg yolk. Using a loaf pan may lead to uneven baking too so you’ll need to monitor the baking time and use a toothpick to decide when it’s baked enough. We hope you enjoy the brownies!
Hey so I do not have a microwave. Can I somehow do it in a pan?
Hi Nova, yes you can melt it in a saucepan on low until smooth and melted. Just be careful to not cook it too fast/long. We hope you enjoy the brownies!
I’m not a fan of chocolate chips in my brownies. Do the additional chocolate chips melt or are they chunky in the brownies?Can you make this recipe without adding in the chocolate chips at the end?
Hi Andy, thank you for your question! The chocolate chips that get mixed in right before baking tend to stay somewhat chunky, but melty. You can definitely leave them out without issue. We hope you enjoy the brownies!
Your recipe calls for 1/2 C semi-sweet chocolate chips & 1C chocolate chips. Which chips get melted with the butter?
Hi Karen, the 1/2 cup of semi-sweet chips get melted with the butter. The other 1 cup of chips is for mixing in. We hope you enjoy the brownies!
Hi,
Can I substitute coconut sugar for brown sugar, monk fruit for white sugar and coconut oil for butter?
Thanks,
Suzy
Hi Suzanne, we don’t typically bake with sugar substitutes. The sugar and butter are important parts of this brownie recipe and those swaps would impact both the taste and texture unfortunately. You’d most likely get dense, crumbly brownies with a different flavor profile. We’re sorry!
Is there a change in the baking time when using the 9×9 dish?
Hi Valerie, we recommend using a 9×9 with this recipe. The 30-35 minute baking time should work well. We hope you enjoy the recipe!
I’m baking ahead of time for the arrival of family at the cottage next week. Can these brownies be frozen? Have you ever tried to freeze them?
Thanks
Hi Mary-Lou, 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. Happy baking!
I have no access to the King Arthur brand of flour where I am in Canada. Can you recommend another brand please? I really want to make these!! Thanks 🙂
Hi Mon, you could try Bob’s Red Mill Gluten-Free 1:1 Baking Flour. It can be typically be used interchangeably in recipes that call for King Arthur Gluten-Free Measure-for-Measure Flour. We hope this helps and you enjoy the brownies!
Can I use a butter substitute for this recipe? I want to make these for a gathering and have a friend horribly allergic to anything coming from a cow. Thanks!
Hi Leslie, unfortunately this recipe doesn’t work well with vegan butter. But this recipe for chewy gluten-free brownies can be adapted for dairy-free! We hope this helps!
I used avocado oil in place of butter; I do it with everything I bake, as my kids can’t have dairy! Not sure how they taste with butter, but they are quite delicious with the oil! They just came out of the oven, and a third of the pan is already gone. I have found in the past, the flavour is even more rich after sitting overnight.
Hi Mary-Rose, we’re so pleased to hear how much you all enjoyed the brownies! Thank you for the positive feedback. It’s good to know avocado oil worked well in place of the butter too. Happy baking!
These are THE best ever and the only brownie recipe that my 91 yr old husband requests. Wouldn’t know they were GF so delicious. They are rich, easy to make, and if one is able they last a few days.
Aww, thank you for such amazing feedback, Jackie! We’re so pleased to hear how much you and your husband love this recipe! Happy baking!