Move over box mix, these fudgy gluten-free brownies deliver everything you crave in a chocolate treat-rich texture, deep flavor, and that perfect crackly top. Made with simple pantry ingredients, they're just as easy to make as they are impossible to resist.
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Skill Level: Beginner, it doesn't get easier than this.
Flavor Remix: Swap out the white sugar for brown sugar. This gives a rich fall flavor.
Allergy Watch: Gluten Free, Dairy Free Option, Nut Free
Everyone says they have the best gluten free brownie recipe. I respectfully disagree.
I know my chocolate treats, and this GF brownie fits the bill! This is one for school bake sales, no one can tell they are celiac safe!
This gluten-free treat is the basis for all my most popular gluten-free brownie recipes. Including my gluten-free mint chocolate brownies, GF cheesecake brownies and my gluten-free bukeye brownies!
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Butter: If you use salted butter, reduce the salt to ¼ teaspoon.
- Cocoa Powder: Dutch processed is richer and darker, natural is classic. Sometimes a filler can be added, so double check your cocoa powder ingredients.
- Espresso: Optional, but coffee enhances the flavor of the chocolate, but you use so little it won't have a mocha flavor.
- Eggs: You can use 3 whole eggs if they are small. Otherwise, stick with 2 eggs and a third yolk.
- Baking Powder: Just a little gives the perfect lift.
GF Brownie Cookies
Can't decide between a brownie or a cookie? Try these!
How to Make the Best Gluten Free Brownies
A step-by-step visual guide for making gluten-free brownies. You can skip to the recipe for the full written instructions.
Melt the Butter
Don't simmer or brown the butter, or the brownies will be dry.
Add the Sugar
Pause for a few minutes to let the sugar-butter mixture cool before moving on.
Sift in the Flour
Sifting the dry ingredients will remove lumps.
Rest the Brownie Batter
Resting the batter before baking allows the flour to absorb moisture.
Bake
The edges should look set and the center slightly shiny. Cool completely.
Jen's Recipe Notes
- For add-ins, like chopped walnuts, pecans, or chocolate chips, plan for ½ cup. You can sprinkle another 1-2 tablespoons on top.
- Sprinkle flaky sea salt on top as soon as they come out of the oven.
- Use parchment paper to line the pan or grease the bottom and sides well.
- The key to fudgy brownies is to underbake slightly, around 190 F degrees (use an instant-read thermometer).
More Brownie Recipes
Make Ahead and Storing
Make Ahead: Bake up to 1 day in advance. Cool completely, cover tightly, and store at room temp.
Storing: Keep in an airtight container at room temperature for 3-4 days or in the fridge for up to a week.
Freezing: Freeze cooled brownies (whole or sliced) wrapped tightly for up to 2 months. Thaw at room temp or warm in the microwave.
📖 Recipe
Gluten Free Brownies with Cocoa Powder
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Ingredients
- 10 Tablespoon (150 g) unsalted butter
- 1 ¼ cups (250 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder
- ½ teaspoon kosher salt
- 2 eggs cold
- 1 egg yolk cold
- ¾ cup (75 g) unsweetened cocoa powder plus 1 tablespoon, spooned and leveled
- ½ cup (65 g) 1:1 gluten-free flour with xanthan gum
- ¼ teaspoon (1.2 g) baking powder
- ½ cup (112 g) chocolate chips optional
Instructions
- Preheat the oven to 350°F and line your 8x8 pan with parchment paper, leaving an overhang on two sides for easy removal.
- Melt the butter in a medium saucepan over medium-low heat. Once fully melted, remove from heat and immediately stir in the sugar. Let the mixture cool for 5-10 minutes, until warm but not hot to the touch.10 Tablespoon unsalted butter, 1 ¼ cups granulated sugar
- Whisk in the eggs one at a time, whisking each for at least a minute. Then add the salt, espresso powder, and vanilla.1 teaspoon vanilla extract, 1 teaspoon instant espresso powder, ½ teaspoon kosher salt, 2 eggs, 1 egg yolk
- Sift in the cocoa powder, baking powder, and flour, then stir until a glossy chocolate batter forms. Pour the batter into the prepared pan.¾ cup unsweetened cocoa powder, ¼ teaspoon baking powder, ½ cup 1:1 gluten-free flour with xanthan gum
- Spread the batter evenly in the pan, making sure to push it into the corners and smooth the top. Let it rest for 10 minutes.
- Bake for 30 minutes, or until the edges look dry and the center is still slightly underbaked. A toothpick should come out with a bit of moist batter.
- Cool completely before removing from pan.
Equipment
Notes
- For the perfect edges, chill in the refrigerator for 1-2 hours before slicing into either 12 or 16 squares.
- Use dairy-free butter like Earth Balance to make these brownies dairy-free.
Nutrition
Recipe Questions
Generally, this happens because you didn't wait for them to cool before cutting into them. But it could also be too much flour. While this recipe is forgiving, be sure to fluff the flour with a spoon before spooning it into your measuring cup or go ahead and weigh it first.
This recipe is for an 8x8 pan, I would suggest doubling the recipe and using a 9x9 pan. This will give you a thick brownie but not so thick that it becomes cakey.
Dave says
First recipe I have made from this site. Perfect texture. Will definitely be trying something else soon!
Jen Wooster says
Thanks Dave!
Bethany says
This worked exactly as written, thanks!