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Meaningful Eats

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. Check out the tips in this blog post for how to make the perfect gluten-free brownies every time!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12


  • 2 cups sugar
  • cup melted butter
  • ½ cup hot water
  • ¾ cup cocoa powder
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup + 2 tablespoons gluten-free 1:1 baking flour
  • 1 ½ cups chocolate chips I like Guittard semi-sweet (milk chocolate is also delicious)
  • ½ cup chopped pecans optional


  • Preheat the oven to 350F. Lightly spray a 9x13 baking pan (preferably a high-quality metal pan) with cooking spray.
  • In a medium bowl, combine the sugar, melted butter and hot water. Whisk to combine. (Adding hot liquid to the sugar will dissolve some of the sugar, which will help produce a shiny top crust on your brownies.)
  • In a large mixing bowl, add the cocoa powder, eggs, vegetable oil, vanilla, baking soda and salt. With an electric mixer, mix for 1 minute, or until smooth.
  • Add the sugar mixture and mix on low for another 30 seconds to 1 minute until smooth and combined. With a rubber spatula, fold in the flour until no dry streaks appear. Stir in the chocolate chips and pecans. Adding the chips helps produce a shiny top crust.
  • Pour the batter into the prepared baking pan. Bake for 35-40 minutes until set. Let cool before slicing. 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.
  • Chocolate Chips: The chocolate chips are a must in this recipe! Not only do they make the brownies extra decadent, they are the secret ingredient to getting shiny-topped brownies. My favorite brand is Guittard. I usually use semi-sweet but milk chocolate is also delicious!
  • Pecans: These are optional. I also love making these brownies with walnuts.
Gluten-Free Brownie Tips
  • Use a metal baking pan if possible. I find it helps conduct heat better when making gluten-free 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.
  • Dissolve the sugar. Adding warm butter and hot water to the sugar allows it to dissolve slightly. This contributes to a good brownie texture.
  • Whip the eggs with the cocoa powder. Whipping the eggs just slightly (only a minute or so) gives the brownie tops a merinuge-like affect. During baking the whipped eggs will cause the brownie tops to puff up then delfate for a crackly topping.
  • 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. These help the brownies achieve a shiny top. They also add texture and double chocolate flavor!


Calories: 497kcal | Carbohydrates: 67g | Protein: 7g | Fat: 25g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 264mg | Potassium: 197mg | Fiber: 4g | Sugar: 48g | Vitamin A: 408IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg