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If you’re looking for Gluten Free Brownies, this is the recipe for you! They’re fudgy, delicious, and sinfully good. Get ready to enjoy gluten free baking once and for all – and even people who aren’t gluten-free will love them.
Fudgy Gluten Free Brownies
If you’ve never baked Gluten Free, now is the time to learn. I promise you that this simple recipe is the best way to make gluten free chocolate brownies in a pinch! The gluten free brownie batter is super simple to make – and you’re going to love the outcome!
I took my favorite brownie recipe and turned them gluten-free so everyone can enjoy them! With a simple change you can have delicious fudgy brownies without gluten. They’re thick, fudgy, with the best chocolate flavor. I mean…look at the pictures. I’m drooling just thinking about them. Whether you need to eat gluten free, or you want to start, this is the easiest recipe for you!
Ingredients Needed
- Unsweetened baking chocolate: Unsweetened works best because you’ll be adding sugar.
- Unsalted Butter: I use unsalted butter, not salted. If you do use salted butter, just leave out the salt.
- Granulated sugar: Used to give the brownies a boost of sweetness.
- Eggs: I use large eggs for baking.
- Vanilla extract: Pure vanilla extract is my extract of choice.
- Salt: Just a bit for flavor.
- Unsweetened cocoa powder: Use regular unsweetened or dutch process.
- Gluten-Free 1-to-1 Baking Flour: I like to use Bob’s Red Mill, the blue package! It’s a gluten-free flour blend that bakes the same as all-purpose flour so there is no guesswork. I even use that flour in pizza dough!
How to make Gluten Free Brownie Recipe
- These are thick and fudgy in an 8-inch or 9×9-inch baking dish but you can make thinner brownies in a 9×13-inch pan. I like lining my baking pan with foil or parchment and using nonstick cooking spray.
- Place baking chocolate and butter in a large bowl. Melt, stirring often, until melted and smooth.
- Whisk sugar into chocolate mixture, then stir in eggs. Add the vanilla, cocoa, and salt and stir until smooth, then carefully stir in the flour.
- Pour batter into the pan and bake for until a toothpick comes out with just a few crumbs.
Expert Tips
- You can add any type of gluten free candy or cookies after step three for a fun texture and taste! Walnuts, almonds, pecans, or dark chocolate chips would be fantastic.
- I always line my pan with foil or parchment paper for easy removal.
FAQs
It’s easiest to store them cut so you can grab one when the chocolate craving hits.
The key to keeping the brownies soft and chewy is to add them to a container with a lid and keep them airtight. You can keep them at room temperature for up to 4 days.
Wrap the brownies in plastic wrap, and then place them in a freezer bag and put them in the freezer. They should stay good for up to 1 month.
Gluten Free Brownies Recipe
Ingredients
- 4 ounces (113g) unsweetened baking chocolate
- ¾ cup (170g) unsalted butter
- 1 ¾ cups (350g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons (10g) unsweetened cocoa powder
- 1 cup Gluten-Free 1-to-1 Baking Flour (such as Bob’s Red Mill, the blue package)
Instructions
- Preheat oven to 350°F. Line a 9×9” pan with foil or parchment and spray with nonstick cooking spray (be sure to use original and NOT the kind with flour!) (You can also bake these in a 9×13" pan for more but thinner brownies, but baking time will be shorter.)
- Place baking chocolate and butter in a large microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth (about 2 minutes depending on your microwave).
- Stir sugar into chocolate mixture, then stir in eggs until well mixed. Add the vanilla, cocoa, and salt and stir until smooth, then carefully stir in the flour.
- Pour batter into the pan and bake for about 22-25 minutes until a toothpick comes out with just a few crumbs an inch from the side of the pan. I like to make these a little underdone so they stay fudgy and rich.
- Cool completely in the pan then cut into squares and serve. Store in an airtight container for up to 4 days or freeze for up to one month.
- Tip: add any gluten-free candy or chopped cookies in step 3 after adding the flour for a fun twist.
Love these & how quickly they whip up. I only have a 8×8 pan, but they do well, cooking just a few moments longer. Thanks so much for a great gluten free treat