These gluten-free brownies are so thick, chocolatey, and fudgy, that they instantly make your life a little sweeter! My gluten-free brownie recipe is so easy to make, you won't need any other recipe.
This recipe was originally published on October 13, 2022. It was updated with new information on February 2, 2024.
- Butter. Both dairy and vegan butter work well. Switching to vegan butter sticks will give you the most delicious gluten-free dairy-free brownies!
- Dark Chocolate. I suggest reaching for 70% cacao to get all that deep, dark, fudgy goodness. Feel free to use a chopped chocolate bar or chocolate chips.
- Granulated Sugar & Brown Sugar. Feel free to use either light or dark brown sugar here, but note that dark brown sugar will add more molasses flavor.
- Cocoa Powder. I love using Dutch-processed cocoa powder, but natural cocoa powder or black cocoa powder will work just fine.
- Large Eggs. Let your eggs come to room temperature so they’re easier to mix into the batter.
- Vanilla Extract. Use either pure vanilla extract or vanilla paste.
- Instant Coffee. While optional, I recommend adding a bit of coffee to enhance the chocolate flavor in these gluten-free fudge brownies. Feel free to use regular or decaf instant coffee or instant espresso.
- Gluten-Free 1:1 Flour Blend. I prefer using Bob’s Red Mill 1-to-1 Baking Flour, but any cup-for-cup all-purpose GF flour blend should work. If gluten isn’t an issue for you, you can easily swap in regular all-purpose flour instead.
- Fine Salt. Use fine sea salt or fine Himalayan pink salt. If you’re using a different type of salt, refer to this conversion chart for proper measurement.
- Chocolate Chips. Feel free to use semisweet, white, dark, or milk chocolate depending on your preferences.
How To Make Gluten-Free Brownies
Making my homemade gluten-free brownies is easy peasy. Here’s how it’s done:
Step 1: In a small saucepan, melt together butter and dark chocolate. Stir consistently to avoid burning. Once they’re completely melted, take the pot off the heat.
Step 2: Add the granulated sugar, brown sugar, cocoa powder, and whisk together until it’s combined. Add the egg one at a time, whisking after each addition.
Step 3: Add the vanilla extract and instant coffee granules (if using) and mix until combined.
Step 4: In a small bowl, mix the gluten-free flour blend and fine salt. Add the dry ingredients to the saucepan and mix the batter until smooth.
Step 5: Switch to a spatula or wooden spoon and mix in the chocolate chips. Set the saucepan aside to let the batter rest for 20 minutes.
Step 6: Preheat the oven to 350°F (180°C). Grease and line an 8x8 inch square pan with parchment paper.
Step 7: Pour the rested brownie batter into the prepared pan and bake for 30 minutes. Once the brownies come out of the oven, run a knife along the sides (between the brownies and parchment paper) to prevent them from sinking in the center.
Step 8: Let the brownies cool completely before taking them out of the pan to cut and serve.
Tips for the Best Gluten-Free Brownies
Here are some tips that’ll make these brownies the BEST gluten-free brownies every single time:
- Add the sugar to melted butter and chocolate for a crackly top. Getting the sugar to dissolve fully in the hot chocolate mixture will help to create a shiny crackly top.
- Use the right pan. I highly recommend using a light metal square baking pan, because it conducts heat beautifully.
- Run the knife along the sides of the pan. By running a knife along the sides of your parchment as soon as they come out of the oven, you can prevent your brownies from sinking in the middle.
- Cool completely. Gluten-free baked goods will continue to cook through as they cool, so you mustn't cut in. Your hot brownies may feel mushy rather than fudgy.
- Use a clean, wet knife to cut. Using a damp knife helps keep the brownies from sticking to the knife. Wipe and re-dampen the knife between each cut for nice, clean edges.
Storing: Store the brownies in an airtight container at room temperature or in the refrigerator for up to 3 days.
Freezing: You can also keep them in the freezer for up to 3 months. If freezing them, be sure to wrap each square with a couple of layers of plastic and then put them in an airtight container or freezer bag.
Gluten-Free Brownies FAQs
You can get creative with mix-ins to create your favorite gluten-free chocolate brownie. Some ideas would be toasted nuts, toffee bits, and chopped pretzels. Check to make sure that the mix-ins you choose are also gluten-free.
You can double this recipe and bake it in a 9x13-inch square tin. You may need to bake the brownies for longer.
You can make gluten and dairy-free brownies simply by swapping out the butter for vegan butter sticks.
I don't recommend making this recipe egg-free. The eggs provide both moisture and structure to these brownies, so omitting them would make the brownies mushy.
Bob's Red Mill Gluten-Free 1-to-1 Baking Flour is my go-to for all of my baking! I also like the Cup4Cup Wholesome Flour, and King Arthur's Gluten Free Measure for Measure Flour. Whatever flour blend you choose, make sure it includes xanthan gum, which provides structure to your baked goods.
More Gluten-Free Dessert Recipes
- If you love chocolate, this decadent gluten-free German chocolate cake or these gluten-free whoopie pies will be right up your alley!
- This gluten-free coffee cake is one of my favorite cake recipes ever! It's soft, moist, and buttery, with a delicious cinnamon sugar layer and crumb topping.
- You can't go wrong with these gluten-free sugar cookies. They're soft-baked with crisp bottoms, and they're perfect for decorating for any occasion!
- If you're baking cookies for the holidays, go with these gluten-free Christmas cookies. The soft and chewy texture with the vanilla mint flavor will wow everyone!
If you made this gluten-free brownie recipe, let me know how it turned out by giving it a ⭐️⭐️⭐️⭐️⭐️ rating and commenting below! You can also sign up for my email newsletter to stay up to date on new recipes - I swear not to spam you!
Gluten-Free Brownie Recipe
- ½ cup butter regular or vegan
- ½ cup dark chocolate chips or chopped
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 tablespoon pure cocoa powder
- 1½ teaspoon vanilla extract
- ½ teaspoon instant coffee (optional)
- ½ cup gluten-free 1-to-1 flour blend (with xanthan gum)
- ½ teaspoon fine salt
- ⅔ cup chocolate chips
- In a small pot, melt together butter and dark chocolate. Stir consistently to avoid burning. Once they’re completely melted, take the pot off the heat.
- Add the granulated sugar, brown sugar, cocoa powder, and whisk together until it’s combined. Add the egg one at a time, mixing after each addition.
- Add the vanilla extract and instant coffee granules and mix until combined.
- In a small bowl, mix together gluten-free flour blend and fine salt. Add the mixture to the pot and mix the batter until smooth.
- Switch to a spatula or wooden spoon and mix in the chocolate chips. Set the pot aside to let the batter rest for 20 minutes.
- While the batter rests, preheat the oven to 350°F (180°C). Grease and line an 8x8 inch square pan with parchment paper.
- Pour the rested brownie batter into the prepared pan and bake for 30 minutes. Once the brownies come out of the oven, run a knife along the sides (between the brownies and parchment paper) to prevent them from sinking in the center.
- Let the brownies cool completely before taking them out of the pan to cut and serve.