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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. No judgment here if you eat the whole pan! Get ready to enjoy gluten free baking once and for all!
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Fudgy Gluten Free Brownies
If you’ve never baked GF, now is the time to learn. I promise you that this simple recipe is the best way to make gluten free brownies in a pinch!
They’re thick, fudgy, and super chocolatey. I mean…look at the pictures. I’m drooling just thinking about them.
The gluten free brownie batter is super simple to make – and you’re going to love the outcome!
Why You’ll Love This Recipe
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.
Ingredients in gluten free chocolate brownies
- 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!
How to make Gluten Free Brownies
- These are thick and fudgy in a 9×9-inch pan but you can make thinner brownies in a 9×13-inch pan. I like lining my pan with foil or parchment and using nonstick cooking spray (but not the kind with flour for these!)
- Place baking chocolate and butter in a large microwave safe bowl. Heat stirring often, until melted and smooth.
- Stir 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 (pressed 1-inch from the side of the pan, not the center) comes out with just a few crumbs.
You can add any type of gluten free candy or cookies after step three for a fun texture and taste!
Storage and Freezing Instructions
How to store Gluten Free Brownies: 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.
How to freeze brownies: Wrap the brownies in saran wrap, and then place them in a bag and put them in the freezer. They should stay good for up to 1 month.
It’s easiest to store them cut so you can grab one when the chocolate craving hits.
Adding fats makes the brownie batter fudgy. Fats like butter are a good thing in giving the brownies a cake-like texture!
Don’t over bake them or they’ll get dry. You can also add 2 tablespoons of vegetable oil if you want them even gooier.
A plastic knife is the key to cutting brownies without the fudgy part sticking to the knife!
Have You Made This Recipe?
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The BEST Gluten Free Brownies Recipe
- 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)
- 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.
Other Gluten Free Recipes
Easy Gluten Free Brownies – these taste like normal brownies! You’ll never know the secret is using 1:1 GF AP flour – these are fudgy brownies that everyone loves.
Last Updated on October 23, 2022