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.
Andrea Pearce says
Hi I am giving these a go for tonight’s Hogmanay celebrations but only have medium eggs. How many should I use? Thanks, Andrea
Jessica Holmes says
Just use the same amount, that will be fine ☺️
Martha says
Hi there just wondering how long these brownies store for. Also if making in advance would they store best in the fridge or at room temp. Thanks heaps
Jessica Holmes says
Hi Martha! These will keep well for up to 5 days. You can keep them in the fridge and then if you would like to serve them warm, you can pop them in the microwave for a few seconds. Delicious!
Martha says
Thanks Jessica 🙂
Emmy says
Like how gooey should the middle be? It almost looks uncooked in the middle and I left it in for longer than 35 minutes.
Jessica Holmes says
Hi Emmy, a skewer inserted in the middle should mostly come out clean. But don’t worry, a little time in the fridge will help them firm up!
Janice says
Whats the secret in having that crinkly top?
Jessica Holmes says
Hi Janice, there are two components that can work to produce a crinkly top. Once is the amount and type of sugar. The other is the eggs. The fine layer on top can actually be a small layer of meringue from the eggs. Sometimes people find whisking the eggs a little separately helps to form a crinkly top. I always get a crinkly top simple by following the regular instructions.
Gabe Kellman says
Hello fellow bakers!! I am sooo grateful to whomever made this recipe as it completely made my day. I came home from a longggg day at work to a family who under appreciates me 😭.
After I ate these brownies my frown turned upside down and I became soooo happy!!
Jessica Holmes says
Hi Gabe, so happy to hear you enjoyed the brownies!
Alli says
This is a RIDICULOUSLY good recipe – oh wow! I made these with medicated butter and swapped the choc chips for 80% dark chocolate broken into chunks. Gooey, crunchy on the edges, chocolate melting through – it’s absolutely spectacular. I need to make a non medicated batch so I can eat more of them! Thank you SO much for such a good gluten free recipe, this one is really a game changer for us 🙂
Jessica Holmes says
Aww thank you Alli!! It’s so wonderful to hear how much you enjoyed these brownie! ❤️
Stephanie says
Can you swap out the butter for vegetable oil? I am on a dairy and gluten free diet.
Thanks!!
Jessica Holmes says
Hi Stephanie, I haven’t tried this recipe with oil so I can’t say – sorry!
Gill says
Can you make these with rice flour?
Jessica Holmes says
Hi Gill, I haven’t tested these with rice flour so I can’t say, sorry!
Dave says
I made them with rice flour and I thought they were delicious.
Dave says
Delicious and so easy. I needed something gluten free for friends and this was it, so easy and tasty.
Seemed too liquid at first but after cooling was fine. You just need to wait while it cools. I have no willpower in the choc brownie area:-) and didn’t wait. Still uber-tasty, though.
Jessica Holmes says
Hahaha I know how you feel Dave! Sometimes hot and gooey is best! Glad you enjoyed them.
J says
Leave in tin& tfr to write cooking rack…. as in put the tin on the cooling rack?? 🤔
Jessica Holmes says
Yes that’s right! It will help the bottom of the pan cool a little quicker!
J R says
Ok thanks 😊
It is now my favourite brownie recipe & easily & beautifully converts to dairy free too if you subs the butter for light olive oil & make sure you get dark chocolate that is df.
So easy to whip up by hand ♡♡
Jessica Holmes says
Aww so happy to hear that!! So glad you enjoyed them ☺️
Samantha White says
I made these and used cacao powder and replaced the brown sugar with more white sugar because I ran out of brown and they still turned out amazing!!!
Jessica Holmes says
I love hearing that! So glad you enjoyed them Samantha! ☺️
ChefChelle says
I was wondering if I need to add xanthan to the flour if not added already or if I can just use the all purpose as is?
Jessica Holmes says
Hi, I use White Wings gluten free plain flour – it’s doesn’t have xanthan gum in it. I hope that helps!
Anna says
These are awesome! Was my first attempt with GF baking and was worried they’d be a bit cakey but they were gooey and delicious and a total success! Another vote for a gf cookie recipe please! 🙂
Jessica Holmes says
Aw so happy to hear this! Thanks for the lovely feedback Anna! And I do now have a recipe for a delicious gluten free chocolate chip cookie you can try.
Lami says
Thank you for this super easy but delicious recipe. I also pressed frozen raspberries onto the top of tje brownie before baking, just to add that tart raspberry flavour to compliment the deep chocolate flavour. It was a huge hit!
Jessica Holmes says
Yay! I love adding raspberries to my brownies too! So glad you enjoyed them ☺️
Emma says
These are absolutely amazing, better than any non-gluten-free brownies I have baked! Thanks for the recipe.
Jessica Holmes says
Awesome! So glad you loved them Emma!!