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.
Viola says
Hello, I made this brownie for my coeliac husband and I yesterday evening and it was wonderful. Exactly as you described! Thanks for coming up with an excellent gluten free brownie recipe. I would like to reduce the amount of sugar the next time I make it as it was a bit too sweet for our tastes. What ratio of sugar reduction would you recommend for making it less sweet without altering its fudgy and gooey characteristics?
Jessica Holmes says
I’m so glad you enjoyed it Viola! I think you could reduce it by 1/4 cup without too much worry, maybe even 1/3 cup, but I wouldn’t do more than that. Like you mentioned, the sugar not only adds sweetness but moisture too – and it helps create that crinkly top!
Alicia says
LOVE THIS RECIPE!!!
Jessica Holmes says
Yaaay!
Veronica says
These are absolutely lovely! You can barely tell that they’re gluten free. Chewy and fudgey. I accidentally burned mine and even then they were still pretty tasty! xD
Jessica Holmes says
Yay! So glad to hear that Veronica!
Janice says
Hi, I don’t have brown sugar at the moment so can I use 1 and 1/2 cups of caster sugar?
Jessica Holmes says
Yes you can!
Mary Anne says
Love these gorgeous gooey brownies that everyone can eat including my coeliac friends and family.
Jessica Holmes says
Aw so pleased to hear that!
Katie Spackman says
Such a delicious, reliable, simple recipe. Thank you!
Jessica Holmes says
Aw so welcome Katie!
Veronica says
What cocoa powder are you supposed to get? Dutch process?
Jessica Holmes says
Hi Veronica, you can use either natural cocoa powder or Dutch processed cocoa for this recipe.
Sara says
Hi, these look so good! Wondering if there’s a sub for the flour using almond and/or coconut flour?
Jessica Holmes says
Hi Sara, I haven’t tried I’m sorry.
Claire says
Hi there, Can I substitute the flour for rice flour ?
Thanks in advance 😊
Jessica Holmes says
I’m sorry I haven’t tried these with rice flour!
Eileen McRory says
This is the best recipe I’ve ever tried for brownies. I’ve made several batches and iy goes down really well. Ypu really do have to wait till they cool and they taste nicer cold too.
While the recioe is fab I did try it using self raising gf flour as I didn’t have plain and I added I teaspoon of xanthan gum I got a really fabulous result….. a little lighter than the original but both are yummy.
Jessica Holmes says
How cool is that! Thank you for your kind review Eileen!
Emma says
This recipe is amazing! I used cornflour as an exact substitute and the brownies turned out super fudgey in the middle and chewy/crispy on the outside. If I’m honest, I prefer these to normal brownies!
Jessica Holmes says
Oh amazing! Thanks for the lovely feedback Emma.
Anita says
These brownies were amazing! I used Bob’s red mill 1-1 GF flour and it turned out with a great texture. I will say the insides were not as fudgy as I hoped, but I did leave the brownies in the oven for a bit longer. I also used 3/4 cup of brown sugar and did not use and caster sugar. I do this will all baking recipes anyways but thanks so much for this recipe!
Jessica Holmes says
I’m so glad to hear that Anita! Definitely try baking them for a few minutes less if you want them more fudgy!
Clare Stansfield says
Hi can you freeze these? Thank you! X
Jessica Holmes says
Yes absolutely!
Natasha McLaughlin says
These are hands down the BEST brownies I have ever eaten! The kids agree. I will never make any other recipe for brownies again whether they need to be gluten free or not. These are AMAZING!!!!
Jessica Holmes says
Yesss! So happy to hear that Natasha!
Jemima says
By far the best gf Brownie recipe I have ever made or eaten, everyone who tries them loves them!
Jessica Holmes says
Amazing! Thanks for the lovely feedback Jemima!