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.
Darcy says
Amazing recipe! So easy to follow and come out the oven perfect every time.
Jessica Holmes says
Aw love hearing that Darcy!
Annabel says
I am a celiac teen and most brownies that are gluten free from stores are not very good but these were amazing! I 10/10 recommend i made them for my family and I and we all enjoyed it!
Jessica Holmes says
Yay! So glad you enjoyed them Annabel!
Lucie says
can’t stop eating them there to yummy!
Jessica Holmes says
Love that!
Lucie says
these brownies are sooooooo good when i bake them there gone in like, 2 minutes. There easy to make, gluten free brownies with a crinkly top and a gooey middle.
Nicole says
I used both dark and white chocolate, then added frozen raspberries, worked perfectly…and SO yummy!
Jessica Holmes says
Love hearing that!
lucie says
once again, these brownies a fudge and so good and I love them so much
Jessica Holmes says
Yay! So happy to hear that!
Shirley says
I made these brownies this afternoon and they have to be the best ever .
They were fragile to cut but I don’t think I left them in the fridge long enough .
This has to be my new go to recipe the best of he best !!!!
Jessica Holmes says
Yay! Love hearing that Shirley! Thank you for your kind feedback.
Anne-marie says
I am looking for desserts as I have coeliac disease have had for 7yrs & never stuck to the diet as I should
Jessica Holmes says
I hope you enjoy these brownies. I have a few gluten free recipes you might enjoy.
Noa says
Was really grate!!
My new go to brownies recipe.
Jessica Holmes says
So glad you enjoyed them!
Emma says
Hi Jess! Love this recipe and make it all the time!! Just wondering whether you can add more choc chips to it or whether it would alter the outcome too much? If so, what’s the most do you think I could put on? Not a chocoholic at all…
Jessica Holmes says
Hi Emma, that’s awesome to hear! And yes to more chocolate chips. I think you could easily double it to be 150 grams (1 cup) chocolate chips – or even a little more! I like the way you think.
Kathleen says
Would it work with an egg replacer instead of the eggs? My daughter is gluten and egg free.
Jessica Holmes says
Hi Kathleen, I haven’t tried myself so I’m not sure. I did create an egg free brownie recipe that perhaps you could attempt with gf flour?
lucie says
I TOTALLY agree with Jennifer these are totally the best brownies
Alaina says
I love this recipe! It’s my new go to! I do add a bit of salt & espresso powder to really bring out the chocolate flavor!
Jessica Holmes says
Love that!
Megan says
The best GF brownie recipe I have ever tried!
Jessica Holmes says
Yes! Love that!
Kaajal Solanki says
Best brownie recipe ever ! I try other ones but keep coming back to this! Super easy and tasty
Jessica Holmes says
Yay! Love hearing that!
Lacey says
These are DELICIOUS!!! Absolutely perfect and not at all dry. Didn’t miss the gluten at all. Thank you!
Jessica Holmes says
Yay! Love that Lacey!
Angie says
This is the best brownie recipe I’ve ever made.
Jessica Holmes says
Yay! So happy to hear that Angie!
Jennifer says
Oh my gosh these are the best brownies I’ve ever made! I’m not GF but a friend is and I’m bringing them tomorrow so I had to ‘test’ one first. Ok I tested 2. So chewy and easy to make! I also had some espresso powder so added a tad of that. Only cooked 5 extra minutes for 40 total. Will definitely make again!!
Jessica Holmes says
Brilliant! Absolutely love hearing that Jennifer!