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
- Quick and easy: These simple gf brownies are so easy to make. Ready to eat in one hour.
- Chewy and fudgy: You can expect chewy edges and a soft, fudgy middle.
- No mixer: No electric mixer needed – just a bowl and spoon!
- Simple ingredients: Unlike other gluten free recipes, this one doesn’t require any weird or hard-to-find ingredients.
OMG, the BEST! I made these for my family and I’m the only one with celiac. The whole family devoured them.
– Holly
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. And I just love my Olive Oil Brownies that don’t have any butter.
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.
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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, YouTube, Facebook, Pinterest and TikTok 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
- 80 grams (1/2 cup) 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.
Nutrition Information
Serving Size: 1 brownie Calories: 278 Sugar: 26.4 g Sodium: 22.9 mg Fat: 15.5 g Carbohydrates: 34.1 g Protein: 3 g Cholesterol: 77.3 mg
Eva P says
This is the best brownie recipe in the entire world!!! I am not exaggerating. I found this recipe when my friends (who are gluten free) came over, and we wanted brownies. I use his recipe every time now. Thy came out perfect, chewy on the outside, soft in the center. Thank you for this recipe!
Jessica Holmes says
I LOVE hearing that Eva!
Jan Mann says
Can I use gluten free self raising flour instead of plain? That’s all I currently have. It’s so expensive I don’t really want to purchase extra as I’m making them for a girls ‘get together’ where one is a coeliac. So I won’t be using the flour very much.
Jessica Holmes says
Hi Jan, yes you can but because self raising flour has a raising agent in it, your brownie may end up slightly more cakey. But still delicious I’m sure!
Sophie says
These brownies were gorgeous. I loved how fudgey and gooey they were and that they were not overly sweet. They went down great with my workmates and myself, so I definitely plan on making these again.
Jessica Holmes says
Love hearing that Sophie!
Bee says
This is literally my go to brownie recipe. I genuinely cannot give any other brownie the time of day now that I’ve made these. These brownies solve all of my issues. Do I ned to go on? Because I’m going to.
Let’s talk about the fact that these brownies are literally the definition of fudgey. I just craved a real chocolatey, gooey brownie with a crust and I was not disappointed. You know how you can make these bad boys even better? You can’t.
Oh, but definitely put ice cream on them and eat them warm out the oven if you want to understand quite why I am so hyped. And no, these weren’t ‘special’ brownies.
Jessica Holmes says
Yes Bee yes! Love hearing this!
Lu says
Absolutely gorgeous
Jessica Holmes says
So glad you enjoyed them Lu!
Candyce says
These are the best gluten-free brownies I have ever had! Thank you so much for making a gluten-free baked good that actually has REAL sugar and butter in it LOL
Jessica Holmes says
Yesss, so glad you loved them!
June Darmody says
Best Brownies I have eaten. Was a little dubious making them as every cafe in UK offers a brownie as only gf alternative, but I was really pleased how good these are. My daughter in law and grandson even asked if I had any instead of Christmas Pudding.
Jessica Holmes says
Love hearing that June! High praise indeed!
Kristin says
Absolutely delicious! Perfect mix and perfect texture and flavour… these did not last long before I had to make another batch 😍… followed the recipe exactly but left it in an extra 5 minutes because my oven always takes longer than recipes state.
Jessica Holmes says
Yes! Love hearing that Kristin! Appreciate the kind feedback.
Kate says
I was not a fan of these. There is nothing I love more than a fudgy brownie. Unfortunately, this recipe fell short of both. It was very cakey and the flavor was quite weak. 🙁
Jessica Holmes says
Wow sorry to hear that Kate.
Bravers says
The lowest flour content recipe I could find as I’m wheat intolerant as substituted gluten free flour for coconut flour. At last I can make and eat tasty brownies!
Jessica Holmes says
I’m so glad you enjoyed them!
Lydia says
Why did mine come out as slop? Is it supposed to be only 70g of flour??
Jessica Holmes says
Hi Lydia, yes that’s right. Along with the cocoa, it should be just the right amount to still have a lovely fudgy centre. Different gluten free flours can vary though, so you could maybe try adding a touch more or bake your brownie for a few more minutes. Brownies also tend to firm up as they cool – popping them in the fridge can help too.
Morgan says
Used this recipe on multiple different occasions and always get comments on how you’d never know they were gluten free and how moist and yummy they are always have friends asking me to make them x
Jessica Holmes says
Yay! Love hearing that Morgan!
Brian says
Hi, will this work with plain flour too? Best brownie recipe as it is!!! I’m just curious.
Thanks
Jessica Holmes says
Yes it will!
Floss says
10/10, this recipe rocks! I have come back to it so many times and it never disappoints!
I’ve found you can be a little fast and loose with the measurements too, and the end results never seem to suffer for that little wine-addled devil-may-care style measuring. I’m baking a batch right now and I hope I get to eat one this time round, before they all magically disappear!
Thanks for sharing this heavenly recipe with us mere mortals!
Jessica Holmes says
Love hearing that Floss! So glad you’ve had success using this recipe! Thank you for your kind feedback.
Caroline says
Best brownies I’ve ever eaten. Best brownies my husband has ever eaten. Had to give away half to stop us devouring them in one go.
Jessica Holmes says
How good is that Caroline! Love it!