Fudgy Gluten Free Brownies made using gluten free flour. Filled with cocoa powder and chocolate chips, these gf brownies boast chewy edges and a fudgy chocolate centre. Best of all, you don’t need any weird or hard-to-find ingredients.
Brownies for everybody! 👊🏻
Here is my easy peasy, super fudgy, double chocolate Gluten Free Brownie recipe. Outrageously gooey, spectacularly sweet and a cinch to make.
These quick and easy Gluten Free Brownies are a total lifesaver. You only need regular pantry staples to make a batch. And even gluten lovers will enjoy these surprisingly good brownies bursting with chocolate flavour.
why you will love this recipe
- These brownies are quick and easy to make
- Expect chewy edges and a soft, fudgy middle
- No electric mixer needed
- No weird or hard-to-find ingredients
- They’re ready to eat in one hour
recipe testing
While I’m a traditional baker at heart, I still want to be able to make amazing desserts for my coeliac friends and family. So recently, I’ve been experimenting more and more with eggless bakes, vegan cakes and gluten free desserts.
Made using gluten free flour, these easy Gluten Free Brownies are everything a good brownie should be. Crackly top – check. Chewy edges – check. Gooey middle – check.
This is an easy mix and stir recipe (no electric mixer needed) using cocoa powder as the base. When I was recipe testing, I discovered that gluten free flour isn’t as porous as regular flour, so making a brownie with melted chocolate base resulted in a brownie that was too wet. Switching to cocoa powder made them perfect.
I loaded the batter with chunky chocolate chips for a little extra chocolate magic. All in all, this baked brownie is better than a box mix and you can’t even tell she’s gluten free! #missionaccomplished
ingredients
You only need a handful of regular ingredients to make this Gluten Free Brownie recipe. Here’s a snapshot of everything you’ll need:
- Unsalted butter
- Caster sugar: Or granulated sugar.
- Brown sugar
- Vanilla extract
- Eggs
- Cocoa powder: Use 100% natural unsweetened cocoa powder for this recipe or Dutch-processed cocoa powder – both work well.
- Gluten free plain flour: Or gluten free all purpose flour. A gf flour that states it can be swapped 1:1 for regular flour is ideal. I tested this recipe using White Wings gluten free flour.
- Chocolate chips: If you are making this brownie for someone who is coeliac, double check your chocolate chips are also gluten free.
how to make gluten free brownies
These Gluten Free Brownies are really quick and easy to make. You don’t even need an electric mixer – just a bowl and whisk to start. Here’s a quick overview of how to make them, but detailed instructions can be found in the recipe card below.
- In a large mixing bowl, add melted butter and sugars and gently whisk together. Add vanilla extract and stir.
- Add eggs, one at a time, then sift in the cocoa powder and flour. Stir until just combined. Add chocolate chips.
- Pour the brownie batter in prepared pan and place in the oven. Bake brownies for approximately 30-35 minutes or until they no longer wobble in the middle.
- Leave brownie in pan and transfer to a wire rack to cool completely.
recipe tips
Here are my tips to ensure your Gluten Free Brownies turn out perfect every time.
- Use a baking scale: For best results, I recommend using a baking scale to measure out your ingredients, especially your dry ingredients like flour and cocoa powder. Too much flour can result in a cakey or dry brownie.
- Watch the clock: Cook times vary but you’ll know these brownies are done when they firm up around the edges and no longer wobble in the middle. Keep in mind they will continue to cook slightly as they cool.
- Use the fridge: To achieve perfectly sliced brownies, I recommend placing the pan of brownies in the fridge once baked and cooled for 1 hour. They’ll firm up and you’ll be able to carefully cut the brownies into equal squares.
storage instructions
These Gluten Free Brownies will keep well in an airtight container at room temperature or in the fridge for up to 5 days. To serve warm, microwave each brownie for 20 seconds.
You can also freeze these brownies to enjoy at a later date. Simply thaw at room temperature and then microwave if you prefer them warm.
These Gluten Free Brownies are delicious served with a scoop of ice cream, a dollop of whipped cream or a dusting of icing sugar and fresh berries.
frequently asked questions
Cook times will vary depending on your oven, but you’ll know these brownies are done when they firm up around the edges and no longer wobble in the middle. Keep in mind they will continue to cook slightly as they cool. You can also check they’re done by inserting a skewer into the middle of the brownie. If the skewer emerges with only a few crumbs on it, they’re ready. If it is covered in wet, gooey batter, keep baking the brownies and check them in another 5 minutes.
It all depends on the recipe you choose. These Gluten Free Brownies are not healthier than regular brownies – they simply don’t have gluten in them.
The best way to avoid your gluten free brownies from being dry or crumbly is by not over-baking them. Over-baked brownies will be cake-like and lose their fudgy centre. Also, try not to over-measure your dry ingredients, like your flour and cocoa powder. Too much flour will also make your brownies dry. Without the gluten, these brownies are more fragile than regular brownies, but an hour or two in the fridge will help make them firm and easy to slice.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Gluten Free Brownie recipe
Easy Gluten Free Brownies with a crackly top and fudgy middle.
Ingredients
- 170 grams (3/4 cup) unsalted butter, melted
- 200 grams (1 cup) caster sugar or granulated sugar
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 40 grams (1/2 cup) cocoa powder
- 70 grams (1/2 cup) gluten free plain or all purpose flour
- 75 grams milk or dark chocolate chips*
Instructions
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang.
- In a large mixing bowl, add melted butter and sugars and gently whisk together. Add vanilla extract and stir.
- Add the eggs, one at a time, stirring in-between, then sift in the cocoa powder and flour. Stir until just combined. Add chocolate chips.
- Pour the brownie batter in the prepared pan and place in the oven. Bake brownies for approximately 30-35 minutes or until they no longer wobble in the middle.
- Leave brownie in pan and transfer to a wire rack to cool completely. These brownies are quite fragile so if you can, transfer to the fridge for an hour before cutting into squares to serve.
Notes
Cocoa powder: You can use 100% natural unsweetened cocoa powder or Dutch-processed cocoa powder – both work well.
Gluten free flour: There are many different gluten free flours on the market. I tested this recipe using White Wings All Purpose Gluten Free flour. I recommend choosing a gluten free flour that says it can be subbed 1:1 for regular plain or all purpose flour.
*Chocolate chips: Double check your chocolate chips are gluten free if you are making this brownie for someone who is celiac.
Cook times: Cook times will vary depending on your oven, but you’ll know these brownies are done when they firm up around the edges and no longer wobble in the middle. Keep in mind they will continue to cook slightly as they cool. You can also check they’re done by inserting a skewer into the middle of the brownie. If the skewer emerges with only a few crumbs on it, they’re ready. If it is covered in wet, gooey batter, keep baking the brownies and check them in another 5 minutes.
Storage: Brownies will keep well in an airtight container at room temperature or in the fridge for up to 5 days. To serve warm, microwave each brownie for 20 seconds. You can also freeze these brownies to enjoy at a later date. Simply thaw at room temperature and then microwave if you prefer them warm.
Eleanor says
I have tried to make gluten free brownies quite a few times and it just never worked but now this will be my go to recipe!! The only issue is that i can’t stop eating them.
Thank you for the amazing recipe 🙂
Jessica Holmes says
Amazing! So glad you enjoyed them Eleanor! ☺️
Gerttu says
thank you for sharing! question: can i still use regular flour, too?
Jessica Holmes says
Hi, this recipe was specifically tested with gluten free flour. My guess is regular flour would be fine but I haven’t tested it myself so I can’t guarantee results. However I have plenty of regular brownie recipes on the site to choose from ☺️
Hugo says
This brownie is incredible!
I made it twice for work and people were declaring that it was the best brownie they’d ever had!
Great for brownie-nosing your boss!
Jessica Holmes says
So glad you enjoyed them Hugo! What better way to win brownie points with the boss – love it! ☺️
Andreah says
Hi Jessica! Does this recipe works with rice flour? My son is not celiac but his Doctor recently found he has gluten intolerance. Thank you!
Jessica Holmes says
Hi Andreah, I haven’t tested this recipe with rice flour. But gluten free white flour works perfectly.
Veejay says
Thanks for the recipe – I’m a novice so I really appreciate the straightforward ingredients and instructions.
One confusing thing from the ingredients is that 1/2 cup is listed next to 3 different gram measurements (90g brown sugar, 40g cocoa powder, 70g GF plain flour). I’ll go with the gram measurements and see what happens.
Jessica Holmes says
Hi Veejay, thanks for your question. That’s correct, those three different ingredients weigh different amounts but each one will equal 1/2 cup. I hope that makes sense! But I always recommend using gram measurements when baking.
Sandra Maurer says
Best brownies I’ve ever made, really lush and indulgent. Served them last night as dessert for my dinner party and everyone loved them. My other half normally isn’t a fan of GF but she. Loved them, too. Your recipe is going into my personal collection for recipes. I used chopped dark and white chocolate and poured them on top (swirling some in with a fork) and it looked so good! Thanks for this great recipe.
Jessica Holmes says
Hi Sandra! Wow, what a lovely review! Thank you so much and I’m so pleased you enjoyed these brownies 💕
Antony says
Hi there.
Just followed your recipe for the gluten free brownies and they turned out perfect.
Not bad for a first attempt
Many thanks
Antony
From West Yorkshire
England
Jessica Holmes says
Hi Antony! I’m so pleased you enjoyed the brownies! Thanks for the lovely feedback ☺️
Zoe says
The recipe works well and this is going to be my go-to brownie recipe regardless if cooking for GF guests or not. It just works SO well – chewy edges and fudgy centre.
Made these last weekend for a family get together. Sister in Law needs GF and these were perfect. I served them cut up with raspberries and a dusting of icing sugar- looked fantastic 🙂
I adapted the recipe by using Aldi white and milk chocolate buttons instead of chocolate chips. I also placed 12 white bottons on top in rows after it came out of the oven so they melted and stuck to the top. When I cut it up there was one on each slice.
One of the tips says to cool in the fridge before slicing – definitly reccomend this as it is a fragile cake. I was a bit enthusiastic when I took the paerchment off the bottom and broke it a bit but it was fine really (icing sugar distracted from the ‘rustic look!)
Jessica Holmes says
Thanks for the lovely feedback Zoe! So glad you enjoyed these brownies and I love the idea of dusting with icing sugar and serving with raspberries – delish! X
Autumn Burton says
Wonderful! I didn’t have all ingredients on hand, my changes were: no brown sugar so just used 1 & 1/2 cups cane sugar…no chocolate chips so I added an extra 2 TBS cocoa and 2 TBS sugar. And I used Bob’s Red Mill 1 to 1 gluten free flour. The brownies really hit the spot this evening! Thank you so much!!
Jessica Holmes says
Hi Autumn! So pleased you enjoyed these brownies! And thanks for letting us know your substitutions 😊
Julia Dudley says
Best gluten free brownie yet , Super soft and not too rich. I add pecan nuts also!
Thank you.
Jessica Holmes says
Hi Julia! Thank you so much for the lovely feedback! So glad you enjoyed them ☺️
bevs says
hi! this recipe looks yum! I have a question though, can you replace caster sugar with coconut sugar? thanks a lot! 🙂
Jessica Holmes says
Hi Bevs, sorry I haven’t tried this before so I can’t say for sure. If you do try it, let me know how it goes!
George says
Love it soo easy to make and gluten free
Jessica Holmes says
So glad you liked it George!
Carrie says
Making this for the second time this month. Husband (non celiac but gluten free) loved them but didn’t like how all the chunks sank to the bottom. This time no chunks. Simple.
Jessica Holmes says
So glad you enjoyed them Carrie! ☺️
Emma says
this is such an awesome recipe. Best brownie I’ve ever eaten free of gluten or not. So indulgent.
Jessica Holmes says
Aw thanks so much for the lovely feedback Emma! 😊 So glad you enjoyed them!
Josh says
These were so good!