My Gluten free brownies recipe makes the perfect dessert to serve when you want to go all-out full-on chocolate flavor. This is my family's favorite chewy fudgy brownie recipe because the gf brownies are chewy on the inside with that famous crinkle top.
When my husband first went gluten free for medical reasons, before the big gluten free fad diet, there were no gluten free products in the grocery stores. No gluten free crackers. No gluten free bread. No sweet treats. Everything had to be figured out.
My first attempts at making gluten free bread were disastrous. (Thank goodness for all of those companies that have this skill perfected!)
This was one of the first recipes on my blog back in 2014 and it has been wildly popular. Today I am upping my brownie game. I tweaked the recipe to make it more fudgy and wrote up the directions to include even more tips for the perfect no-fail gluten free chocolate brownie!
Why these are a must make brownie recipe:
These are the fudgiest chocolate brownies. They are simple to make and they are guaranteed to solve your chocolate cravings! You can make them regular or, spread the batter out thin in a larger baking dish and use these brownies to make ice cream sandwiches!
Add in your favorite mix-ins. You can also freeze the extras so you always have a chocolate fix on hand.
If you love brownies as much as we do, you can also make these into bite-sized gluten free brownie bites. They are easy to decorate for the holidays too.
These delicious gluten free brownies are perfect for any time! You will also love that this homemade gluten free brownie recipe is dairy-free as well!
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Non-dairy milk - I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk
- Cocoa powder - There are several great gluten free cocoa powder brands that have a rich superior chocolate flavor. The ones I use the most are Rodelle, Anthony's, and Ghirardelli.
- Cooking oil - I use canola or coconut oil when I make this gluten free chocolate brownies recipe. Coconut oil will add a little coconut flavor so if you do not want this, use canola.
It wasn't until my kids and I went gluten free that so many gluten free products started hitting the markets. Now we are spoiled with the variety. There are dozens of gluten free brownie mixes on the market now!
Recipe step by step directions:
Step 1: Add your dry ingredients to a bowl and use a whisk to blend it all together. Add in your mix-ins like chocolate chips, nuts, or anything you like.
Step 2: In a smaller bowl, add the wet ingredients and mix well.
Step 3: Pour the wet ingredients into the dry ingredients and mix well.
Step 4: See how fudgy your brownie batter is? This is going to bake so amazingly good!
Step 5: Grab a 9x13 baking pan and line it with parchment paper. (Or, if you are making tarts like my original recipe pictured below, use the cute little tart pans and spray with coconut oil to prevent sticking.)
Baking time will depend on what pan you decide to bake your gluten free brownies in. Bake at 350º F for 20-25 minutes.
Step 6: Allow the brownies to cool then pull them out of the pan with the parchment paper. Slice carefully.
These really are delicious gluten free brownies, and in our opinion, the best gluten free brownies EVER!
- Chocolate or white chocolate chips
- Nuts like walnuts or pecans
- Swirl peanut butter into the brownie batter
- Mini marshmallows
Gluten free flour tips:
There are a lot of brands of gluten free flour blends and I have two tips when shopping for a gluten free flour to use in your baking.
- If you are making a dessert, make sure your gluten free flour blend does NOT contain bean flours. Some do and this can add a slightly bitter taste to your gluten free baking. Now, these gluten free flour blends with bean flours do work well for savory dishes like Gluten Free Fried Chicken.
- Make sure the gluten free flour blend you choose includes Xanthan Gum. If your blend doesn't have this, add 1 teaspoon when making this recipe. If you are sensitive to Xanthan Gum, feel free to substitute Guar Gum.
If you do not have to be dairy-free, you can definitely use butter instead of coconut oil when making this brownie recipe. Use the same amount, 8 tablespoons. You can also substitute almond milk for regular milk.
My favorite cocoa powders are by Rodelle, Anthony's, and Ghirardelli brands. There are quite a few more brands of gluten free cocoa powder, just check the labels.
You can use any non-dairy milk or regular milk if you are not dairy-free. I don't recommend canned coconut milk.
These brownies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Because of how fudgy these brownies are, the standard toothpick test won't work well. I like to go by touch. After 20-25 minutes, gently touch the top of the brownies. If it feels firm and not jiggly.
I have kept this delicious gluten free brownies recipe over the years, tweaking depending on what I had on hand. Did you know you can even make a delicious Gluten Free Brownie Cake? It is perfect for chocolate lovers!
So so yummy!! No frosting even needed!"Rochelle E., Pinterest user
Ok everyone, STOP what you are doing right now and go make these! I followed the recipe exactly as written and they are incredible! My non-GF family are devouring them."Stacie M., Facebook user
More gluten free chocolate desserts:
- Gluten Free Double Chocolate Espresso Cookies
- Gluten Free Devil's Food Cake
- Easy Gluten Free Chocolate Peanut Butter Cheesecake
- The Best Gluten Free Chocolate Cupcakes
Fudgy Gluten Free Brownies
- 9x13 pan
- ½ cup unsweetened cocoa powder * see note
- 1 cup gluten free flour blend * see note
- 1 teaspoon baking powder
- ½ cup brown sugar
- 1 cup sugar
- ½ cup light oil * see note
- ½ cup almond milk
- 3 large eggs
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- 6 ounces chocolate chips
- Preheat the oven to 350º F.
- In a large bowl, add all dry ingredients and the chocolate chips and mix well.
- In a small bowl, add all wet ingredients and mix well.
- Add wet ingredients to dry ingredients and mix.
- Line a 9x13 baking pan with parchment paper. (If you don't have parchment paper, spray the pan with non-stick spray.)
- Pour batter into baking dish.
- Bake for 20-25 minutes until done.
- Allow the brownies to cool before cutting them.
- You will know the brownies are done baking when the top is firm to the touch. They are so fudgy, the typical toothpick test won't work so the touch test is the best way to know.
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- You can make this brownie recipe in tart pans, or bake in an 9x13 pan.
- These brownies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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