My gluten free dairy free brownies are the perfect dessert to serve when you want to go all-out with decadent chocolate flavor. This is my family’s favorite chewy, fudgy brownie recipe because the brownies are chewy on the inside and have that famous crinkle top.

A piece of parchment paper with a batch of cut gluten free dairy free brownies.

This gluten free dairy free brownie recipe was one of the very 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 I love these gluten free dairy free brownies:

  1. These are the fudgiest chocolate brownies. They are simple to make and guaranteed to solve your chocolate cravings!
  2. Add all of your favorite mix-ins—leftover candy, nuts, chocolate chips—the sky is the limit!
  3. You can freeze the extra brownies and always have a chocolate fix.
  4. My brownie recipe is also dairy-free, so if you are both gluten- and dairy-free, you can enjoy these brownies!
  5. You can make these homemade, gluten-free dairy-free chocolate brownies in under 30 minutes!

Allergen Information:

This brownie recipe is gluten-free, dairy-free, soy-free, and nut-free, as written.

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.

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 comment
Pictures of the gluten free brownie ingredients.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • 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 have not tested other flours. Use my guide to What Flour Blends Work in What Types of Recipes to ensure your flour blend is right for making brownies!
  • Xanthan Gum—If your gluten-free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  • Baking Powder – Use aluminum-free baking powder. Gluten Free Baking Powder List.
  • Non-Dairy Milk – I used almond milk to test this recipe, but other dairy-free milk will work. Regular milk will also work if you can have dairy. I do not recommend canned coconut milk.
  • Cocoa Powder—Several great gluten-free cocoa powder brands have a rich, superior chocolate flavor. The ones I use the most are Anthony’s and Ghirardelli’s. (Anthony’s Cocoa Powder has incredible flavor and is a bargain on Amazon!)
  • Cooking Oil – I recommend canola oil or coconut oil for this gluten-free chocolate brownie recipe. Coconut oil adds a little coconut flavor, so if you do not want this, use canola or light oil.
  • Eggs – Use size large eggs.
  • Vanilla Extract – I really recommend using pure vanilla extract and not imitation.
  • Chocolate Chips – If you are dairy-free, I recommend Enjoy Life Chocolate Chips. Otherwise, feel free to use your favorite gluten-free chocolate chip brand. Note: Wilton chocolate is made on shared equipment with wheat, so avoid this brand if you are Celiac.

Step-By-Step Photos and Directions:

Preheat the oven to 350º F and move the oven rack to the middle of the oven position.

Making the brownies steps 1 and 2, showing mixing the wet and dry ingredients.

Step 1: Add the gluten-free flour blend, cocoa powder, baking powder, and salt to a large mixing bowl and whisk the dry ingredients together.

Add in your mix-ins, like chocolate chips, nuts, or anything you like. See the mix-in suggestions 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.

👀 Sandi Says: You can also make this recipe using a stand mixer or hand mixer. Add the wet ingredients to the mixer bowl to use one of these. Blend the wet ingredients 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.

Photos of steps 3 and 4 so you can see the consistency of the brownie batter.

Step 3: Combine the wet and dry ingredients. Use a large spoon to mix them into a rich chocolate brownie batter.

Step 4: See how fudgy this brownie batter is. You can see how chocolaty these will turn out!

🔑 Sandi says: I share the photos so you can compare your brownie batter to mine. Every gluten-free flour blend has a different starch-to-grain ratio, which affects the moisture level. If your brownie batter is thicker, add more milk. If your batter is more runny than mine, add more flour blend. I wrote a lot of information on why this is if you want to learn why gluten-free flour blends vary in baking.

Photos of steps 5 and 6 putting the batter in the pan and what they look like baked.

Step 5: Grab a 9×13 baking pan and line it with parchment paper. Bake at 350º F for 20-25 minutes. The actual baking time will depend on the size pan and the pan material (metal or glass) used to bake the brownies. If you like thicker brownies, use an 8×8 pan. If you love brownie edges…this Brownie Edge Baking Pan ensures everyone gets crisp edges!

Step 6: Put on a pot holder and carefully remove the brownies from the oven. Let the brownies sit in the pan on a cooling rack for 5 minutes. Remove the brownies from the pan by lifting the parchment paper very gently. Cool on a wire cooling rack. Wait until they are completely cooled before slicing!

A hand holding up a brownie with a bite taken out.

Tips For Sucess

1. Measure the flour blend carefully. Spoon the flour into the measuring cup. Do not pack the flour in, or you will end up with too much flour and dry brownies!
2. Blend the ingredients well so there are no lumps of flour.
3. Wait until the brownies are cooled before slicing them.

Mix-In Ideas:

  • Chocolate, butterscotch, or white chocolate chips.
  • Add nuts like walnuts or pecans.
  • Swirl peanut butter into the brownie batter.
  • Add leftover Halloween candy. Just chop up the candy into bits and add it to the brownie batter.

If you love white chocolate, try my moist Gluten Free White Chocolate Brownies recipe! I have lots of helpful Gluten Free Baking Tips to bake better.

Gluten free heart-shaped brownies with heart sprinkles.

Ways To Use This Brownie Recipe:

  1. Make them thin by using a larger baking dish, and use these brownies to make Gluten Free Ice Cream Sandwiches!
  2. Use the brownie batter in a tart pan as a base for a tart.
  3. I love using my gluten free brownie recipe as a base for these Gluten Free Almond Joy Bars.
  4. Use this brownie recipe as a bottom layer, as in these Gluten Free Brownie Cheesecake Bars.
  5. You can also make fun Gluten Free Brownie Bites, which are fun to decorate!
  6. Top them with gluten free frosting!

Use cookie cutters to make shapes to decorate for your favorite holidays! These really are delicious and, in our opinion, the best gluten-free brownies, EVER! You may also want to try my new Gluten Free Espresso Brownies recipe!

Frequently Asked Questions:

Can you use butter instead of oil?

If you do not have to be dairy-free, you can use unsalted butter instead of oil when making this brownie recipe. Use the same amount, 8 tablespoons.

What brands of cocoa powder are gluten free?

My favorite cocoa powders for baking are Anthony’s and Ghirardelli brands. There are quite a few more brands of gluten free cocoa powder. Check the labels.

How do you know when the brownies are done baking?

Because these brownies are fudgy, 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 to see if it feels firm and not jiggly.

How long will these brownies keep fresh?

These brownies will keep fresh for up to 3 days in an airtight container. If you do not plan to eat them within 2-3 days. I recommend freezing the leftover brownies. They will last in the freezer for up to 4 months. Freeze them in a freezer-safe zipper bag.

A stack of three fudgy brownies on a white plate.

I have kept this delicious gluten-free brownie recipe over the years, tweaking it depending on what I have. Did you know you can even make a delicious Gluten Free Brownie Cake? It is perfect for chocolate lovers! You may also love this flavor variation, Gluten Free Chocolate Mint Brownies.

Reader Rave

So so yummy!! No frosting even needed!” Rochelle E., Pinterest comment

More Gluten Free Chocolate Desserts:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

A tray of sliced gluten free brownies.

Fudgy Gluten Free Brownies

Sandi Gaertner
The best fudgy dairy free and gluten free brownies
4.97 from 28 votes
dairy free allergen icon
gluten free allergy icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 24 brownies
Calories 155 kcal

Equipment

  • 9×13 pan
  • Mixing bowls

Ingredients
  

  • 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

Instructions
 

  • 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 9×13 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.

Notes

  1. 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.
  2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  4. You can make this brownie recipe in tart pans, or bake in an 9×13 pan.
  5. These brownies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

SPECIAL NOTE

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.

Nutrition

Serving: 1gCalories: 155kcalCarbohydrates: 23gProtein: 2gFat: 7gSaturated Fat: 2gTrans Fat: 1gCholesterol: 22mgSodium: 46mgPotassium: 59mgFiber: 1gSugar: 17gVitamin A: 46IUVitamin C: 1mgCalcium: 34mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

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.

4.97 from 28 votes (17 ratings without comment)

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79 Comments

  1. When you have a non-dairy milk in this or other recipes, is it okay to use regular milk, instead?

  2. 5 stars
    These were absolutely the best brownies I’ve ever made!! My gluten eating husband liked them as well. Thank you!!

    1. 5 stars
      I received so many complements on these brownies! I used baking soda and cream of tartar instead of baking powder. I also used lactose free milk instead of almond milk. They’re very moist and flavorful. This is my favorite brownies recipe. I’m thinking of mixing up the dry ingredients and storing in a container so it’s ready in a matter of minutes. I always have the wet ingredients on hand. I’d be able to whip up a batch of brownies even faster and that makes me happy! Lol

  3. Totally praying these turn out since we used dark chocolate almond milk😂💓I couldn’t help myself🤷‍♀️

  4. 5 stars
    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!

  5. 5 stars
    Hello!

    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.

    1. 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.

    1. 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.

  6. 4 stars
    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!

  7. Hi!! Have you ever tried “halving” this recipe to make a 9×9? Not sure what to do with the “3eggs”….thoughts?