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.
Jo Gill says
Changed my mind about gluten products… which often taste awful.
My kids prefer this recipe to the standard flour recipe. Lighter yet still delicious and fudgy.
Jessica Holmes says
I love hearing that Jo! So glad you and the kids enjoyed them! ☺️
Stephanie Harten says
The PERFECT recipe. They literally are as gooey and chunky as they look in the photo. Absolutely loved them.
Jessica Holmes says
I’m SO glad you loved them Stephanie!
Anna says
I brought these to a party last night and they were a huge hit! I have several friends who need to eat gluten free and they’re always disappointed to be left out of dessert. I made a double batch and put them into a 13″x9″ pan. I did end up baking a little longer than it said, most likely due to the larger pan. I also added white chocolate chips and used 1/2 dark cocoa powder. They were perfectly fudgy even without the cool down period – we served them hot with ice cream!
Jessica Holmes says
Wow Anna! I’m so glad these were a hit! And I love that you served them hot with ice cream – yum!!
Galatea says
Hi, would I be able to make these without eggs using a flax egg ? Or somthing similar ?
Thanks 🙂
Jessica Holmes says
Hi Galatea, I haven’t tested these with flax eggs so I can’t say for sure. I do have a Vegan Brownie recipe without eggs that you might like.
Isie says
Best brownie ever! Thank you so much for the recipe 😊
Jessica Holmes says
You’re welcome Isie! ☺️
Emily says
These tasted delicious but I feel like I undercooked them perhaps as they’re still very soft and slightly raw looking, especially on the bottom, after an hour in the fridge. I took them out at 30 minutes as the brownie didn’t wobble in the middle, but perhaps I should have checked it with a knife inserted? I’m hoping they’re ok to eat like this still as I can’t resist them, they’re so delicious!
Jessica Holmes says
Hi Emily! So glad you like them! Yes, it sounds like they be slightly undercooked but time in the fridge will help them firm up! And next time, you can try checking with skewer. A slightly undercooked brownie with a scoop of ice cream though 👌🏻
Shannon says
These look amazing!!!
Jessica Holmes says
Thanks Shannon!
Gianni says
I’m a bit confused because, in the ingredients section, the cup servings in the brackets aren’t actually the same as the amount of grams so I accidentally put the wrong amount of sugar, flour and cocoa powder in my brownie. Hopefully they come out of the over tasting ok!!
Jessica Holmes says
Hi, I’m not exactly sure what you mean but feel free to email me at hello@sweetestmenu.com if you have any questions!
Jack Hartley says
Just made these – I actually used gluten free coconut flour. Amazing recipe and so so tasty! Thanks for sharing! Jack
Jessica Holmes says
Thanks for sharing Jack! I’m glad they were still delicious using coconut flour – great idea! ☺️
Ally says
The non celiacs loved it even more than the celiacs! Thanks for the recipe
Jessica Holmes says
Haha brilliant!!
Caitlin says
These are so rich and delicious, best brownies i have ever had!
I decided to cut them into 16 squares instead on 12, because they are so fudgy and rich, and i sprinkled a little icing sugar on them to finish them off.
Jessica Holmes says
Aww so glad you enjoyed them Caitlin! ☺️
Danielle says
These were a huge hit at work! Best brownies I’ve had! thank you
Jessica Holmes says
Aww so glad to hear that Danielle!
Caitlin says
A question, can you use white chocolate chips?
Both me and my sister are ceoliac, and i am soooo excited to try out this recipe.
Jessica Holmes says
Hi Caitlin, do you mean you’d like to add white chocolate chips to the batter? You certainly can! You’d just have to check the ingredients to make sure they’re gluten free but they would make these brownies next level ☺️
Caitlin says
Thank you
I was only recently diagnosed, and even though i have grown up with my sister being celiac, am am still finding my way around. i LOVE cooking and baking, and i have ever since i was young. i wanted to do some baking these holidays, but i wasn’t allowed to get box mix, and my dad said, make them from scratch, and i found this recipe, and it sound deliciously amazing!
Jessica Holmes says
Aw yes! There are so many amazing gluten free baking recipes now! Some of my fave bloggers that do a lot of gf recipes you might like include Bakerita, Minimalist Baker and Gluten Free On A Shoestring. I hope you love the brownies! If you take a photo, don’t forget to show me on Instagram #sweetestmenu ☺️
Charlie says
Stunning! Just made them for my sons school “bake off”! I decided to enter the “free from class”. I cut them up into squares and added some glitter and carrots to
Make it look like a “veggie patch”. I licked the knife and OMG! It was stunning! Finger crossed the school think so to- I will let you know the outcome of the contest. It’s going to be tough – but I am sure to get something with these amazing beauties!
😉👍🏻
Jessica Holmes says
Hey Charlie! Wow, they sound stunning! I’d love to know how you go in the bake off – do let us know! ☺️ Thank you for trying one of my recipes!
Taha says
My Brownies are in the oevn and they look yum , i tasted the batter yum. Thanks do you have gluten free cookies recipe too
Jessica Holmes says
Amazing! Hope you love them. I don’t think I do have a GF cookie, so I’m writing this down and putting it on my recipe list ☺️