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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.

stacked brownies on a white counter.


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

  1. 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.
  2. Place baking chocolate and butter in a large bowl. Melt, stirring often, until melted and smooth.
  3. 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.
  4. Pour batter into the pan and bake for until a toothpick comes out with just a few crumbs.
stacked brownies on a white counter.

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

Should you cut brownies before freezing?

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

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 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. 

stacked brownies on a white counter.

Gluten Free Brownies Recipe

4.27 from 15 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
 

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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

Other Gluten Free Recipes



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.

4.27 from 15 votes (13 ratings without comment)

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37 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!