The Best Gluten-Free Brownie Recipe (Ultimate Fudgy!)

close up of gluten free brownies sprinkled with sea salt

Meaningful Eats

The Best Gluten-Free Brownie Recipe (Ultimate Fudgy!)

12 servings

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

Cook Time 35

Total Time 55

Author Erin Collins

Ingredients

10 tablespoons (140g) salted butter
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 kosher salt
1/3 cup (25g) unsweetened cocoa powder
3/4 cup (115g) gluten-free measure-for-measure flour
1 cup chocolate chips (for mixing in!)

Instructions

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 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

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 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 a metal pan helps conduct heat better when making gluten-free brownies and baked goods. I also like using a light metal 9x9 pan. If all you have is a glass 9x9 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!

Nutrition