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.
Patti Troth says
Made for second time for granddaughter who has coeliac disease and she was over the moon from the first brownies. Thank Jess for this fabulous recipe which my other grandchildren enjoyed also
Jessica Holmes says
Aw love that Patti! So glad your grandchildren enjoyed it!
Dana says
Oh my – these brownies were such a hit at my dad’s birthday party today. Whipped them up in the morning, they baked perfectly, and then left them to set in the fridge for a few hours. I chopped them into bit size pieces and they disappeared in seconds! Everyone loved them and nobody could believe it was gluten free! 🙂 Super easy to make, and absolutely delicious! Thank you for an amazing recipe – my new go-to brownie recipe! ^_^
Jessica Holmes says
Awesome! Love hearing that Dana!
Felicia says
Measurements are way off. It says half cup for both 40g and 90g.
Jessica Holmes says
Hi Felicia, the measurements are correct. Brown sugar and cocoa powder don’t weigh the same. Keep in mind cups measure volume, grams measure weight.
Darren says
Absolutely perfect recipe even for people who aren’t on a gluten free diet. Indistinguishable from (better than most even) normal brownies.
Made this a half dozen times now. I use dove’s farm gluten free plain flour from the UK and it works perfectly.
Jessica Holmes says
Wow! So pumped to hear that Darren!
P says
How many days to you recommend storing them?
Jessica Holmes says
Hi, these will keep well in the fridge for 3-4 days, otherwise I’d consider freezing them.
Helen says
Hi, can I swap the gluten free flour for cornflour??
Thanks,
Jessica Holmes says
Hi Helen, no sorry I don’t recommend it.
Lois says
The best brownie recipe I’ve tried. Made it three times now, no one can tell the difference. It’s delicious, everyone loves it
Jessica Holmes says
How awesome is that! Thank you for the lovely feedback Lois!
Sara :) says
I made them for my brother who is allergic to gluten, and they are the most delicious brownies I have ever eaten, and I usually don’t like gluten free stuff.
If you are looking for a good gluten free recipe THIS IS IT.
Jessica Holmes says
Yay! Love hearing that Sara!
Azah Aziz says
These came out beautifully and taste so good. I could cut it even when it was warm. Thank you
Jessica Holmes says
So glad to hear that!
Chris says
Doesn’t ever set up. Baked 45 minutes and it’s still soup. Follows the recipe exactly. Weighed ingredients. This one just doesn’t work. Used Trader Joe’s gluten free flour.
Jessica Holmes says
Sorry to hear that Chris! It definitely sounds like something went wrong. A few hours in the fridge will hopefully help.
Milla says
Would i be able to do this same recipe with normal flour? I have 1 family member whos gluten free and the rest arent but this sounds perfect so i want to use it for the non gluten free people too!
Jessica Holmes says
Hi Mills, yes you can make this recipe using regular plain flour. Hope you enjoy them!
Zoe says
Opps forgot to leave a rating!!
Zoe says
Wow,
Thank you so much these Brownies are delicious!!
After recently finding out my partner was Celiac I’ve been playing around with lots of different Gluten free recipes….Alot of them have been a disaster!
Ive now made these twice and they are so easy to make and my partner LOVES them!
BEST BROWNIES EVER!!
Jessica Holmes says
Yesss! This makes me so happy Zoe! So glad you and your partner enjoyed them ❤️
Caroline says
Thank you
This is delicious, similar to my non gluten free brownie.
I was do happy to make your recipe for my friend with gluten intolerance.
Jessica Holmes says
I’m so happy to hear that Caroline!
Alyssa says
Amazing recipe tasted delicious will definitely do it again
Jessica Holmes says
So glad to hear that Alyssa!
Faten says
Hi..can I substitute the butter with olive oil?
Jessica Holmes says
I haven’t tried! But you could try my Olive Oil Brownies?