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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.

gluten free brownies stacked

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

  1. 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!)
  2. Place baking chocolate and butter in a large microwave safe bowl. Heat stirring often, until melted and smooth.
  3. 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.
  4. 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.

Expert Tip

You can add any type of gluten free candy or cookies after step three for a fun texture and taste! 

gluten free brownies stacked

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. 

FAQs

Should you cut brownies before freezing?

It’s easiest to store them cut so you can grab one when the chocolate craving hits. 

What makes brownies fudgy?

Adding fats makes the brownie batter fudgy. Fats like butter are a good thing in giving the brownies a cake-like texture! 

How can I make my brownies more moist?

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.

How do you cut brownies?

A plastic knife is the key to cutting brownies without the fudgy part sticking to the knife!

Have You Made This Recipe?

Leave a rating by clicking the stars below!

These gluten-free brownies have zero special ingredients and are perfect for every occasion!

The BEST Gluten Free Brownies Recipe

4.29 from 14 votes
These gluten-free brownies are the BEST ever! I even liked them as much (or more) than regular brownies and I’m not even GF! They’re thick, fudgy, and EASY without all the strange GF ingredients you often see.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Yield 16 brownies
Serving Size 1 brownie

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.

Recipe Nutrition

Serving: 1brownie | Calories: 237kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 89mg | Potassium: 85mg | Fiber: 2g | Sugar: 22g | Vitamin A: 317IU | Calcium: 21mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

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Last Updated on October 23, 2022

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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36 Comments

  1. These look fabulous (and I’m a gluten lover). 🙂 I always make flourless peanut butter cookies for the gluten free-ers in my life and I’m just starting to branch out. I’ve also had luck with King Arthur Flour gluten free cake mixes topped with homemade frosting.
    And I’m still cracking up at this -> A few years ago the only person I knew that was GF was Elisabeth from The View. LOL! 

  2. I have yet to try gluten free baking.  Too scared to I guess, but with a 1:1 flour that would be a lot easier!  These do look like the perfect brownie!!

  3. So delicious- I love GF desserts because without a ton of flour, they tend to be more intensely chocolatey 🙂 Too much yum!

  4. Not going to lie that I’m scared of GF baking! These look marvelous and you make it look easy!

  5. Oh I just started using that gluten free blend as well! I agree..works great..can’t wait to try It with this brownie recipe!

  6. Glad to hear you love the Bob’s 1:1 flour and that it works like a charm! These brownies look SO fudgy and dense and just perfect! My ideal brownie!

  7. You are right that we all know someone who is GF. I love that there is a 1:1 GF flour blend now. Will have to look out for that the next time I browse the baking aisle at the grocery store!

  8. It seems like everyone is gluten free these days! I’ve never baked a gf recipe before, but I would definitely try after seeing these brownies. They look delish!

  9. I’m all about the GF baking ever since my husband’s Crohn’s made it necessary for him to go that route. I have a lot of go-to recipes that taste very gluten-y, even though they’re not. Once you get the hang of it, it works out great!
    These look perfect. So fudgy! And Bob’s Red Mill is where it’s at. I use all their GF products!