Fudgy brownies with a gooey center and chewy edge that just so happen to be gluten free? HECK YES. These gluten free brownies are every bit as chocolatey, decadent, and delicious as a regular homemade brownie!
Fudgy brownies with a gooey center and chewy edge that just so happen to be gluten free? HECK YES. These gluten free brownies are every bit as chocolatey, decadent, and delicious as a regular homemade brownie!
The Best Gluten Free Brownies
I have my master’s degree in chocolate. An honorary degree. Given by me to me. But for real– I take my chocolate very seriously. So, you can trust me (a gluten eater) when I say these gluten free brownies have my stamp of approval. Gluten free, or not, everyone deserves a perfectly chocolatey, fudgy brownie. These brownies have that signature crackly top, decadent fudge texture, AND a crisp and crunchy edge…and they just, so happen to be gluten free. Made in 1 bowl with just 6 simple ingredients, this gluten free brownie recipe yields the perfect brownie that EVERYONE can enjoy.
Be prepared to lick the bowl clean.
Ingredients for gluten free brownies
While throwing together a boxed mix of brownies is obviously the easiest way to whip up brownies, homemade brownies are *so* worth the extra effort. And this homemade brownie recipe is actually pretty easy to make. You’ll need just 7 ingredients and one large microwave safe bowl. No fancy kitchen mixers, artisanal ingredients or crazy techniques AKA the best kind of recipe. Here’s your grocery list.
Unsalted Butter
Light Brown Sugar
Eggs
Dutch Processed Cocoa Powder
Gluten Free Flour
Salt
Vanilla Extract
What kind of gluten free flour should you use for gluten free brownies?
We tried this brownie recipe with a variety of different gluten free flours so you don’t have to! Gluten free flour can be expensive, and some of them work super well for certain recipes, but flop in others.
The good new is that this gluten free brownies recipe is super forgiving and every type of cup for cup gluten free baking flour we used worked perfectly well in this recipe.
I have personally tried these flours in this recipe and can vouch for their success at producing one heck of a good brownie:
Bob’s Redmill 1 to 1 Gluten Free Baking Flour
King Arthur Measure for Measure Flour
King Arthur Gluten Free All Purpose Flour
Cup4Cup Gluten Free Multipurpose Flour
I cannot personally guarantee the other gluten free flour blends will work for this recipe, but based on the high success rate of different brands, my guess is that you’ll probably be okay to use whatever your favorite gluten free blend is as the cocoa powder also helps to bind and thicken the brownies.
Tips for the gluten free brownies that are soft and fudgy–never dry and crumbly!
I love brownies because they’re one of the easiest desserts to whip up at home. They’re made in one bowl with simple ingredients and taste worth of a bakery. And luckily for you I’ve made millions of brownies in my life time (okay, not really–but it’s up there!), so I have alllll the tips and tricks you need to produce perfectly fudgy brownies.
Beat the eggs and the butter and sugar for a long time: This will give you that signature crackly topped brownie look! I usually make these by hand and recommend beating the eggs, sugar and butter together until light and foamy–usually just as your arm is starting to get sore 🙂
Use high quality cocoa powder: This is a cocoa brownie recipe, meaning that the chocolate flavor comes from cocoa rather than chopped chocolate. Because your cocoa powder is the sole creator of that deep, chocolate flavor, it can really make or break your brownies. We recommend a high quality Dutch processed cocoa–we love Rodelle!
Under bake them: The key to fudgy brownies is under baking them ever-so-slightly! Remember the brownies will continue to cook as they cool so it’s okay if they’re a little gooey in the middle when you take them out!
Fudgy brownies with a gooey center and chewy edge that just so happen to be gluten free? HECK YES. These gluten free brownies are every bit as chocolatey, decadent, and delicious as a regular homemade brownie!
Fudgy brownies with a gooey center and chewy edge that just so happen to be gluten free? HECK YES. These gluten free brownies are every bit as chocolatey, decadent, and delicious as a regular homemade brownie!
6 Tablespoons gluten free flour (we used Bob’s Redmill 1 to 1 Baking Flour)
Instructions
Preheat oven to 350°F. Grease and line a 8″x8″ pan with parchment paper and set aside.
In a large microwave-safe bowl, combine butter and sugar. Microwave for 30 seconds, then remove and stir with a whisk. Repeat process 2 more times. Though granules of sugar will remain, the goal is to get the mixture to a glossy finish.
Allow mixture to cool slightly, then add in eggs one at a time, whisking in between each addition. Whisk until the mixture lightens in color slightly.
Add in cocoa powder, salt, and vanilla extract. Fold in flour until just combined.
Pour mixture into prepared baking pan and bake for roughly 30 minutes*, testing for doneness by inserting a knife into the center of the brownies beginning at 25 minutes. You’ll know they’re done when the edge is set, but a knife inserted into the middle still comes out with a bit of brownie batter on it. It might take up to 45 minutes for them to cook through depending on your oven!
Keywords: gluten free brownies, easy, fudgy
Notes
If you’re using a dark metal pan your brownies will cook faster!
Newly GF, I’ve almost given up on finding a fudgy brownie that didn’t need almonds/avocado/4 bowls etc, but these were INSANELY fudgy, and so easy to pull together, even a few days later the fudginess is PEAK, and I Cannot. Stop. Eating. Them. I reduced the temp to 160C fan (I think that’s 320f) for 25 mins in a 7″ tin, as that’s all I had, and they came out *perfectly*. Next time might swirl some tahini in, or add a berry! But these are definitely on the rotation now!
Delicious recipe that pulled together quickly, to keep the brownies from over-baking, I reduced the heat to 325, to boost chocolate flavor, I added 1.5 teaspoons of espresso powder. Delicious!
The cook time is definitely off. I bake frequently and followed this recipe to a T. To be on the safe side, I checked them first at 25 minutes. The brownies were already over cooked. They came out dry and not the least bit fudgy.
I’m realizing I should have read the comments prior to trying this recipe, but it’s bizarre that the cooking time would be so significantly off.
Hi Jessi! What kind of pan did you use? We always use light metal pans when we cook, but if you used a dark pan it will cook faster! I’ll be sure to make a note in the recipe card! Thank you for sharing your experience with us!
Leave a comment and rate this recipe!
Hi, would it be possible to use almond flour and have the same results?
★★★★★
Hi Hailey! Unfortunately almond flour would change the texture of these!
Newly GF, I’ve almost given up on finding a fudgy brownie that didn’t need almonds/avocado/4 bowls etc, but these were INSANELY fudgy, and so easy to pull together, even a few days later the fudginess is PEAK, and I Cannot. Stop. Eating. Them. I reduced the temp to 160C fan (I think that’s 320f) for 25 mins in a 7″ tin, as that’s all I had, and they came out *perfectly*. Next time might swirl some tahini in, or add a berry! But these are definitely on the rotation now!
That is SO amazing to hear! Tahini swirled in these would be to die for!! Enjoy!
Delicious recipe that pulled together quickly, to keep the brownies from over-baking, I reduced the heat to 325, to boost chocolate flavor, I added 1.5 teaspoons of espresso powder. Delicious!
★★★★
I didn’t get the crinkly top like described..what did I do wrong?
Other than that these turned out really tasty! My husband said he could tell they were gluten free, but kept coming back for more.
★★★★
The cook time is definitely off. I bake frequently and followed this recipe to a T. To be on the safe side, I checked them first at 25 minutes. The brownies were already over cooked. They came out dry and not the least bit fudgy.
I’m realizing I should have read the comments prior to trying this recipe, but it’s bizarre that the cooking time would be so significantly off.
★★★
Hi Jessi! What kind of pan did you use? We always use light metal pans when we cook, but if you used a dark pan it will cook faster! I’ll be sure to make a note in the recipe card! Thank you for sharing your experience with us!