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 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, let alone brownies. No sweet treats. Everything had to be figured out.
This brownie recipe 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 fudgier and wrote up the directions to include even more tips for the perfect no-fail gluten free chocolate brownie!
If you love chocolate as much as we do, you will want to try all of my delicious gluten free chocolate dessert recipes.
Why People Love These Gluten Free Brownies:
- These are the fudgiest chocolate brownies. They are simple to make, and they are guaranteed to solve your chocolate cravings!
- Add in your favorite mix-ins. You can also freeze the extras, so you always have a chocolate fix on hand.
- My brownie recipe is also dairy-free, so if you are both gluten free and dairy free, you can enjoy these brownies!
- You can make these homemade brownies in under 30 minutes!
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.
Ways To Use This Brownie Recipe:
- 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!
- Use the brownie batter in a tart pan as a base for a tart.
- I love using my gluten free brownie recipe as a base for these Gluten Free Almond Joy Bars.
- Use this brownie recipe as a bottom layer, as in these Gluten Free Brownie Cheesecake Bars.
- You can also make fun Gluten Free Brownie Bites, which are fun to decorate!
- Top them with gluten free frosting!
- 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 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 Anthony's and Ghirardelli. (Anthony's Cocoa Powder has incredible flavor and is a total bargain on Amazon!)
- Cooking oil - I used canola or coconut oil to make this gluten free chocolate brownies recipe. Coconut oil will add a little coconut flavor so if you do not want this, use canola or another light oil.
- Eggs - Use size large.
- Vanilla extract - I really recommend using pure vanilla extract and not imitation.
- Chocolate chips - If you are dairy-free, I recommend using Enjoy Life chips. Otherwise, feel free to use your favorite gluten free chocolate chip brand. Note Wilton chocolate is made on shared equipment, so avoid this one.
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 variety. There are dozens of gluten free brownie mixes on the market now!
Recipe Step-By-Step Directions:
Step 1: Add your gluten free flour blend, cocoa powder, baking powder, and salt to a large
Add in your mix-ins, like chocolate chips, nuts, or anything you like. see below for some fun ideas!
Step 2: In a smaller bowl, add the light cooking oil, eggs, vanilla, and non-dairy milk and mix the wet ingredients together.
NOTE: You can also use a standing mixer to make this recipe. Add the wet ingredients to the mixer bowl first. Blend them using the paddle attachment for 20-30 seconds.
Gradually add in the dry ingredients. Mix in the chocolate chips by hand with a large spoon.
Step 3: Pour the wet ingredients into the dry ingredients and mix well.
Step 4: See how fudgy this brownie batter is. You can see how chocolaty these will turn out! This is going to bake so amazingly good!
Step 5: Grab a 9x13 baking pan and line it with parchment paper. (Or, if you make tarts like my original recipe pictured below, use the cute little tart pans and spray with coconut oil to prevent sticking.)
The actual baking time will depend on what pan you decide to bake your gluten free brownies in. If you like thick brownies, use an 8x8 pan. Bake at 350º F for 20 minutes.
Step 6: Let the brownies sit on a cooling rack for 5 minutes, then pull the brownies out of the pan with the parchment paper very gently. Cool on a wire cooling rack. Wait until they are completely cooled before slicing!
These really are delicious and, in our opinion, the best gluten free brownies EVER!
If you love white chocolate, try my moist Gluten Free White Chocolate Brownies recipe! I also have a fun brownie web story to check out!
Use cookie cutters to make shapes to decorate for your favorite holidays!
- Chocolate or white chocolate chips
- Nuts like walnuts or pecans
- Swirl peanut butter into the brownie batter
You may also love this flavor variation, Gluten Free Chocolate Mint Brownies.
Pro Gluten Free Flour Tips:
There are a lot of brands of gluten free flour blends, and I have two tips when shopping for gluten free flour to use in your baking.
- If you are making a dessert, ensure your gluten-free flour blend does NOT contain bean flour. Some do, which can add a slightly bitter taste to your gluten free baking. Now, these gluten free flour blends with bean flour 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.
- To measure your gluten free flour, I recommend using either the spoon method or leveling method. Spoon Method: You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour. Leveling Method: Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
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. Check the labels.
I would recommend using either guar gum or psyllium husk (1 teaspoon) in place of xanthan gum.
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 it 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.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
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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Great recipe!! Made it s few times now. Just rich enough to satisfy a sweet craving! I omitted the vanilla due to an allergy and still amazing!
I am so glad you enjoyed the brownies and could make them without the vanilla. Thank you so much!
I made these brownies with a few changes due to my personal allergies/sensitivities and they were delicious!
I used Bob's gf 1 to 1 flour, whole milk, instead of baking powder I used cream of tarter and baking soda, and powdered vanilla.
They were amazing and I'm looking forward to making them again and sharing them with my church family.
Wow, I am so glad you were able to make the recipe work around your sensitivities. Thank you so much for coming back to let others know, just in case they have to avoid similar ingredients.
These sound wonderful. We are vegan can we use Bob Red Mills egg replacer/
Hi Maggie, I have used that egg replacer in a muffins recipe with good luck, but I haven't tested it in any of my brownie recipes. I would say try it and please do let me know how it turns out. Thank you.
These turned out delicious but were definitely more like a cake than a brownie. I used Bob’s GF 1:1 flour and followed the recipe to a tee, not sure what I should have done differently!
Hi Kalyn, how do you measure your flour? If they were cakey, they may have had a little too much flour. Feel free to take a photo of the batter next time and send to me via my email firstname.lastname@example.org
Hi!! Have you ever tried “halving” this recipe to make a 9x9? Not sure what to do with the “3eggs”….thoughts?
Hi Mary, I have not halved the recipe. These brownies freeze very well so maybe you could make a full batch and freeze the rest.
Suggestions on making this sugar free? Monk fruit sweetener?
A couple of my readers have been using monkfruit sweetener in my recipes with excellent results. If you try it, please do come back to let me know if it worked.