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.
Leah says
Absolutely delicious! Thank you!
Although I would like to try them a little less sweet for s morning tea, I wonder if it’ll work with less sugar?
Thank you!
Jessica Holmes says
So glad you enjoyed them Leah! I’m sure you could reduce the sugar slightly if you wanted.
Wendy says
These are the best brownies I’ve ever eaten! I can’t stop making them. I used Red Bob’s 1:1 flour for the recipe. and they are amazing. 🙂
Jessica Holmes says
Aw love that Wendy! So glad you love them!
Sonya says
Hi,I just wanted to check the quantities of cocoa & flour? Both say 1/2 cup, but the weight is quite different.
Jessica Holmes says
Hi Sonya, that’s correct. The two ingredients don’t weigh the same amount.
Kim says
Thank you so much for this fab recipe … absolutely delicious gf brownies .. even my kids loved them and they’re not gf 😂🙏🏼
Jessica Holmes says
Aww so happy to hear that Kim!!
Sally Parrish says
Hi ,
Just wanted to say thank you for this GF chocolate brownie recipe .
It am celiac and sometimes it’s very difficult to find something that resembles the real thing !
It can be miserable when everyone is enjoying birthday cakes and dessert except me .
These were amazing!!!
I added extra chocolate chips bcos I’m greedy so they were super moist!
Thank you!!!
Please do think of us gluten free people again as we are so often left out ! Xx
Jessica Holmes says
Aww I’m so glad to hear you enjoyed them Sally! I understand where you are coming from and I get very excited when I can make a good gf recipe that everyone can enjoy as I have a few gluten intolerant family members. You should also try my gluten free chocolate cake recipe ❤️
Tatiana says
We made this gluten free recipe for my husband with our girls and the brownies turned out amazing!!! Thank you, we’ll be making them again very soon!
Jessica Holmes says
Aw so happy to hear that Tatiana! Glad everyone enjoyed them!
Dee says
Every single time I’ve baked brownies they fail so bad but I tried this and it’s amazing!!!! But the only problem is there’s a bit too much butter but just put less and it’s perfect.
Jessica Holmes says
Aw so glad you enjoyed them Dee!
Soph says
AHH THANK YOU SO MUCH FOR THIS! JESS!
I have been hunting high and low for the perfect brownie recipe since I became GF. My dad always moans that they’re not chewy enough anymore when I bake them and always says the first batch I ever ever made were the best and I’ve never managed to recreate them since….
…..UNITL NOW!
These are amazing, cannot recommend them enough! Everyone loves them!
Please create more GF recipes! I struggle to find tasty ones and you have restored my faith. Can’t wait to try the cookies!
All the best from Scotland!
Soph xo
Jessica Holmes says
Aw Soph, that makes me so happy! I’m so glad you and your dad enjoyed them so much! ❤️ You’ll have to try my gluten free chocolate cake next!
Donna says
Hi there,
I am excited to try this recipe! Would you happen to know if i could use almond flour instead?
Jessica Holmes says
Hi Donna, I haven’t tried it myself but I recommend following the recipe as is for best results.
Maryam says
Recipe looks really good! I know it’s a gluten free recipe but can you make this with ‘normal’ plain flour?
Jessica Holmes says
Yes you could!
Lin says
10 out of 10
Lin says
These were absolutely amazing. I will be making more of these.
Jessica Holmes says
So glad you enjoyed them!
Sandra Hills says
Absolutely delicious! Came across this recipe today for my son, made it for him then made my friend some..
I’ve looked into more of your recipes and are looking forward to making probably most of them,!
Keep up the great work. 🙂
Jessica Holmes says
Amazing! So glad you enjoyed them Sandra!
Lauren Rowe says
Can you freeze these??? They’re so good my friends and family love them x
Jessica Holmes says
Absolutely! So glad you like them Lauren!
Melissa says
I’ve made this with and without chocolate chips, and will h a variety of gluten free flour combinations. My kids and I have loved them every time, and they are so quick to whip up. Thanks!
Jessica Holmes says
Love hearing that Melissa! Thank you for the kind feedback!
Rhys says
Hi,
I made these exactly to the recipe but after 45 mins at 160C in a fan oven the centre was still liquid. What did I do wrong?
Rhys says
I used a ceramic dish, would that be the problem?
Jessica Holmes says
Hi Rhys, yes that could be it! Typically glass or ceramic dishes take longer to cook as they take longer to absorb heat when compared to aluminium and non stick pans. It could also be the brand or type of gluten free flour you used – as they can vary. If you’d like to troubleshoot further, feel free to email me at hello@sweetestmenu.com