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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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gluten free brownies stacked

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. 


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

4.27 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


  • 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.

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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gluten free brownies stacked with words on top

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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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  1. I am looking for a gluten-free AND dairy free way to make these; think I can sub oil for the butter and it will be okay?

    Thanks for advice!

    1. I haven’t subbed oil for butter in this recipe, but I have in other brownies. It should work; let me know how it turns out!

  2. AMAZING! I love that these brownies look so chewy and decadent even though they’re gluten-free!

  3. I’ve navel tried gluten free baking before but after reading about I think I should! Sounds great!!

    – Madeline<3

  4. I am all about the gluten but these brownies look like my idea of perfection! Thick and fudgy and super chocolaty! Sign me up! 

  5. I don’t need to eat GF but these look to amazing too pass up. Love how rich they look.

    Hope your year is off to a fantastic start Dorothy!

  6. I can’t wait to try these. I have lots of people asking me about GF stuff too and I’m scared to even attempt. But I’ll definitely start with these brownies. Thanks!

  7. I’ve never tried making gluten free anything, but after going through the Whole 30 this is one of my goals – adding this to me GF to make list!

  8. I do tons of Gluten free baking and am always shocked at howork well things turn out, sometimes even better than regular flour. These look fab! Also glad to know I’m not the only one who feels like they “know” people on TV. 🙂