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.
Marikyn says
Made this brownie and it’s absolutely delicious, I might of left it in a little to long but gives that crispy bit with a yummy inside, will definitely make again. I’m not gluten, made it for a friend who is!!
Jessica Holmes says
Fantastic! So pleased you enjoyed it Marikyn!
Kayla says
These are THE BEST brownies PERIOD that I have ever had, gluten-free or not.Thank you so much for satisfying my craving and putting another amazing recipe in my arsenal. I will never make another batch of brownies other than these. I have found my holy grail.
Jessica Holmes says
So amazing! Love hearing that Kayla!
Sharon Trower says
I add freeze dried raspberries or chopped frozen cherries to this and it very nice. Sometimes I add white chocolate chips as well.
Jessica Holmes says
That sounds delicious Sharon!
Stephani Gutierrez says
Fudgy and yummy and a breeze to make. My new go to Brownie recipe. Btw I have celiac and have tried many recipes but this is now my favorite
Jessica Holmes says
Amazing! Thank you for the lovely feedback Stephani!
Gina Lyndon says
Best brownies I’ve ever made , I added some xanthan gum to help it bind it . They were delicious !
Jessica Holmes says
So glad you enjoyed them Gina!
Elizabeth says
Love these brownies! Taste great! What type of brown sugar do you use -light or dark?
Jessica Holmes says
So glad you enjoyed them Elizabeth! Here in Australia, we only have one type of brown sugar but I think it’s most similar to light brown sugar. Either should be fine though!
Nela says
I will keep on making this brownies foreverr! I first made it for mothers day using a ceramic pan and it turned out to be everyones favorite. I have been making this since! this is my to go recipe everytime I crave for brownies. <3
I hope you will make more gluten free desserts!
Jessica Holmes says
So happy to hear that Nela!
Belinda says
Best brownies ever! How long will they keep in freezer?
Jessica Holmes says
Yaaay! They should keep well for up to three months.
Sarah & Charlotte says
Very yummy! Ours however turned out more like the consistency of a cake – any idea of where we might have gone wrong? 😂
Jessica Holmes says
Hi, you may have over-measured your flour or perhaps overbakrd them.
Tammie says
These were amazing. I didn’t tell my husband these were gluten free and he said they were as good as boxed. I used half almond flour and half coconut flour and added a small amount of xanthan gum. I also added a little salt. They turned out crispy on the edge, then chewy, and then gooey in the middle just like regular boxed brownies. They were a little sweet for me but sooo delicious. They will make great brownie sundaes. Definitely a repeat recipe.
Jessica Holmes says
I’m so glad you and your husband enjoyed them Tammie!
Meera says
Love them !!!! Sooo good I could not believe that these were gluten free.
Just I evquetion. How should I store them ? In the fridge ?
Jessica Holmes says
So glad you enjoyed them Meera! You can store these brownies in the fridge. If you want to serve them warm, just heat them up in the microwave briefly.
Hilary Kirkwood says
Easy to make,and a perfect outcome.I actually added crispy crushed walnuts,to make them a bit healthier.
Jessica Holmes says
So glad you enjoyed them Hilary!
Anne says
Thanks for this recipe! I love brownies and this has been my go to for awhile. Not only is it the best I’ve tried with its fudgy texture with a crispy top, its also the easiest gluten free recipe I’ve tried. Results are consistently amazing everytime!
Jessica Holmes says
Aww love hearing that Anne!
Jean Atkinson says
Made these last evening just “ because”.I’m not a baker and have never ever made brownies ( though I love them).These are divine and way too moreish. Can you tell me how to freeze them please otherwise I’ll just devour them . # lol.
Jessica Holmes says
So glad you enjoyed them Jean! You can definitely freeze them. Just cut them into squares and wrap them in plastic wrap. To enjoy, you can leave them to thaw or heat them briefly in the microwave. Hope that helps!
Jay85 says
I’m 12 years old and I LOVE this recipe. I made it for my sister who’s a celiac and now we are both in love with these brownies
Thank you SO MUCH
Jessica Holmes says
Love hearing that!
Four Hungry Dragons says
The best! Brownie connoisseur friends concur 🙂