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
Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
Deb says
Really good
I Recommend them
Jessica Holmes says
Great, thanks Deb!
Nirvana Chelvachandran says
Hi
Can I use Rice Flour for the recipe
Jessica Holmes says
Hi, no I recommend following the recipe as written for best results.
Pam Gayford says
Love your recipes…Always Fabulous..Have been looking for a Gluten Free Brownie recipe & knowing how Fantastic your recipes are I’m going to make these over the week-end for my WI Crochet ladies on Monday,as one of them is Gluten intolerant…Will drop you a note with their comments..
Jessica Holmes says
Hi Pam, excited you are going to try these! I have you and your friends love them!
Anna T says
This one of my all-time favorite recipes. Most of the gluten-free brownies don’t actually taste good. But this one is different the taste and texture are simply mind-blowing. Thank you very much for this.
Jessica Holmes says
Wow thanks for such lovely feedback Anna! So glad you love this brownie as much as I do!
Ella says
Looks amazing! WOuld it matter if I used Self Raising flour? That’s all I have in at the moment…
Jessica Holmes says
Hi Ella, yes that will change the texture as it has a raising agent in it – might turn them a little bit cakey.
Georgia says
Loved the flavour of these brownies, they were wonderful. However, I did find the consistency very oily and claggy, despite cooking for 10 minutes longer than recommended. Would be good to hear of any cooking tips!
Jessica Holmes says
Hi Georgia, I’m not sure why your brownies seemed to have that texture. It could be the brand of gf flour? Or perhaps next time you could add a touch more flour if you felt they needed it. Thank you for trying one of my recipes!
Georgia Leacock says
HI Jessica. I think it may be a flour issue (using grams so I’ll increase to 100g). Trying again tomorrow, so can’t wait. Thanks for the advice!
Clare says
Could I use oat flour instead of plain?
Thanks 🙂
Jessica Holmes says
Hi Clare, I haven’t tested this recipe with oat flour so I can’t say, sorry!
Jo Jones says
Someone posted about adding vanilla – I have also added finely chopped fresh ginger. Yummy.
Chloe says
These ere the nicest brownies I have ever had and I’m not even gluten intolerant I just wanted to give them a try. My boyfriend loves them! I’ve made 2 batches this week. Going to try white chiclets chips today. AMAZING MUST TRY!!
Jessica Holmes says
Yaaay! So glad you enjoyed them Chloe!
Niamh says
We have a bun rota in one of my classes and one of my friends is celiac so I made these for Friday. I was at a party this weekend and many drunk people that were in my music class came up and told me they are the best brownies they have ever tasted so I can confirm they are very good!
Jessica Holmes says
Awesome! So glad you and your friends enjoyed these Niamh!
Clare says
Hi Jessica,
I’m planning to make these for my nephew who is coeliac. I’m taking them up to him at university but due to timing issues, I could do with freezing them if possible. Can I do this?
Many thanks,
Clare
Jessica Holmes says
Hi Claire, absolutely! Brownies freeze very well. Hope you enjoy them!
Jo Jones says
Easy and yummy. Just making another batch for refreshments after our running club race tomorrow.
Jessica Holmes says
Amazing! So glad you like them Jo!
Emma says
These brownies are absolutely delicious – crispy on top, chewy round the edges and beautifully fudgy in the middle. Thank you so much!!!
Jessica Holmes says
Yaay! Thanks Emma!
Emma says
Not sure if you’ve done this before but I just made these (again!!! I can’t keep away!) but substituted vanilla for orange extract – tastes just as amazing!
Jessica Holmes says
Ooh love that idea!
Susan Hardy says
This is one of my favorite recipes!! Thank you!! It turns out perfect every time and now I can’t get away from the family asking me to make more!!
Tonight I’m doubling the recipe, how long do you think it will take given it is a double batch in an oblong baking dish? Thank you!!! Susan in Spokane, WA
Jessica Holmes says
I love hearing that Susan! Thank you for the lovely feedback. If the brownie batter is still around the same thickness, it’ll take around the same time. If it’s a little thicker (deeper), you might just want to bake for 5 mins longer and than check from there. Enjoy!
Teri says
These are delicious and easily made with ingredients we usually have on hand. I used dairy free vegan spread rather than butter and dairy free chocolate chips to make them vegan as well as gluten free.
Other than that, followed the direction exactly and they are excellent, Really moist, nice fudgy texture. My husband, who has allergies to both gluten and lactose, immediately asked for a second one and deemed them “exactly like a real brownie” and “awesome.”
Thanks for the great recipe!
Jessica Holmes says
Amazing! Thanks so much for the kind feedback Teri!