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.
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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.
Laura Keenan says
I haven’t made these brownies yet, but they sound incredible!! I’m reviewing the recipe and I noticed that you did not add xanthan gum to the recipe. Was it because your GF flour already has it incorporated in it? My GF flour doesn’t have it, should I add to the brownie mixture?
Jessica Holmes says
Hi Laura, good question. No my gluten free flour (White Wings brand) doesn’t have it in there, but I didn’t find the brownies needed it. You can add some if you like.
Em says
I’m not gluten free but made this for family who were and it’s the best !
Jessica Holmes says
Yay! So glad you loved it!
Zoe says
It tastes nice but for the life of me I couldn’t get it to bake!? We baked it in the oven at 170°C for 35 minutes and then left it to rest for a few hours. When we went to serve it up later on it was almost still brownie batter inside… so we put it back in the oven for another 25 minutes on 180° and still it would not firm up! As I say, it tastes lovely, but it does feel like you’re just eating cake mix… Not sure what went wrong.
Jessica Holmes says
Hi Zoe, that’s very strange! Did you make any changes to the recipe? What gf flour did you use? Otherwise, there could be something wrong with your oven. Maybe get hold of an oven thermometer to double check the temperature is correct.
Laura says
Same here! I’ve made them twice now and think the butter ratio is too high???
Jessica Holmes says
Hi Laura, sorry to hear that. It may be caused by the different gf flour mix. What brand did you use? If no other changes were made, you could try adding a bit more flour next time.
Michelle Bastin says
Amazing Gluten-free …. Made them twice this week!!
Very easy to follow and will make some more!!
Jessica Holmes says
Love hearing that Michelle!
Lenny says
They tasted amazing!! They’re really easy to make and taste great! Good recipe for beginners<3
Jessica Holmes says
Yay! So glad you enjoyed them Lenny!
Caro says
Genuinely the best brownies I’ve had in my life. Even my family who aren’t GF said they were better than regular brownies. So chewy and fudgy.
You could also melt and add the chocolate with the melted butter at the start. I used 70% dark chocolate.
Jessica Holmes says
So glad you enjoyed them Caro!
Kate Rossiter says
I made this with ground almonds instead of gluten free flour. It was fabulously sticky and moist with a chewy crust. My guests were appreciative of the gluten free make, yet it was incredibly easy. Thanks for the recipe.
Jessica Holmes says
That sounds fabulous Kate!
Theresa says
My grandson loved them , can you make a batch and freeze them
Jessica Holmes says
I’m so glad to hear that Theresa! Yes you absolutely can – they freeze well.
Sarah Fenlon says
These are by far the best brownies I’ve ever found a recipe for! Very handy that they’re gluten free so I never have to worry about making them for anyone with an intolerance! Thank you!
Jessica Holmes says
Yay! So glad to hear that Sarah!
Charlie Bartolo says
They are absolutely Delicious. 10 out of 10, Well done.
Jessica Holmes says
So glad you enjoyed them Charlie!
Julia says
I love these brownies! As a person with gluten intolerance, I find some brownies can be crumbly. But not these ones! They taste amazing and are easy to bake.
Jessica Holmes says
Oh so happy to hear that Julia!
Suzie says
Brilliant!
Toni says
I made this brownie recipe for a younger lady (gluten intolerant) who has severe dementia. She loved it especially served with raspberries and icecream.
Thankyou
Jessica Holmes says
I’m so glad to hear that Toni!
Amy says
This is a delicious recipe. I made them with a butter substitute & dairy free choc chips so that they would be both dairy & gluten free. Such fudgy goodness!
Jessica Holmes says
Amazing! So happy they worked well for you Amy!
Ash says
My oven and I have this unspoken agreement. I let it dictate the baking times, and it rewards my patience with delicious results.
It took 45 minutes but my god. These brownies are worth waiting for. Thanks for this recipe, Jess!
Jessica Holmes says
Yes! Love that Ash!