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close up of gluten free brownies sprinkled with sea salt

Meaningful Eats

BEST Gluten-Free Brownie Recipe (Ultimate Fudgy!)

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. UPDATE 7/2022! I've adjusted the recipe slightly and these brownies are better than ever. I now recommend making them in a 9x9 pan!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12


  • 12 tablespoons salted butter 170 grams (1 ½ sticks)
  • ½ cup high quality semi-sweet chocolate chips 100 grams (I use Guittard chocolate chips)
  • ¾ cup brown sugar 150 grams
  • ¾ cup granulated sugar 150 grams
  • 2 large eggs + 1 egg yolk
  • 1 teaspoon vanilla extract
  • ½ teaspoon instant coffee grounds (optional)
  • ½ teaspoon salt
  • ½ cup unsweetened cocoa powder 50 grams
  • ¾ cup gluten-free 1:1 baking flour 125 grams
  • ½ cup chocolate chips (for mixing in!)


  • Preheat the oven to 350F. Grease a 9x9 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 and stir to combine. Stir in the eggs one at a time, whisking very well after each addition. Whisk in the vanilla extract and salt.
  • 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 to room temperature before cutting. Lift from the pan, place on a cutting board, and slice. Enjoy!


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.
  • 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!
Recipe Tips
  • 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 9x13 pan to make this gluten-free chocolate cake. If all you have is a glass 9x13 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!


Calories: 324kcal | Carbohydrates: 39g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 295mg | Potassium: 92mg | Fiber: 1g | Sugar: 33g | Vitamin A: 572IU | Calcium: 22mg | Iron: 1mg