If you’re craving rich, fudgy brownies without the gluten, these Unbelievably Good Gluten Free Brownies are exactly what you need. They’re everything you love about classic brownies—moist centers, crisp edges, and deep chocolate flavor—minus the gluten. Whether you follow a gluten-free diet or just want a dessert that delivers on flavor and texture, this recipe is a game-changer. Perfect for parties, snacks, or satisfying late-night chocolate cravings, these brownies are easy to make and even easier to love. Let’s dive into a gluten-free dessert that tastes just as decadent as the original.
Table of Contents
Why You’ll Love This Recipe
These gluten free brownies check every box when it comes to taste, texture, and ease. Here’s why they’ll quickly become your go-to dessert:
Super Fudgy Texture – Thanks to a mix of cocoa powder and melted chocolate, these brownies are intensely fudgy with that perfect chewy center.
No Grainy Aftertaste – Made with high-quality gluten free flour, they deliver a smooth, non-gritty bite.
Quick and Easy to Make – No mixer needed, no complex steps—just simple ingredients and straightforward instructions.
Naturally Dairy Free Option – Use dairy-free butter and chocolate for a delicious treat that’s both gluten and dairy free.
Customizable Mix-Ins – Add chocolate chips, chopped walnuts, or a swirl of nut butter for extra flavor and texture.
Perfect for Everyone – Even those who don’t eat gluten free will rave about how rich and delicious these brownies taste.
Ingredients
Here’s everything you need to make unbelievably good gluten free brownies. These ingredients are simple, pantry-friendly, and perfect for baking rich, fudgy brownies without gluten.
Dry Ingredients:
¾ cup gluten free all-purpose flour
(Use a blend with xanthan gum for best results)
½ cup unsweetened cocoa powder
(Dutch-process or natural cocoa both work)
¼ teaspoon salt
(Enhances chocolate flavor)
½ teaspoon baking powder
(For a slight lift and soft texture)
Wet Ingredients:
½ cup unsalted butter, melted
(Substitute with dairy-free butter if needed)
1 cup granulated sugar
(Adds structure and sweetness)
½ cup packed light brown sugar
(Boosts moisture and flavor)
2 large eggs
(Room temperature for better mixing)
1 teaspoon vanilla extract
(Deepens the chocolate profile)
Optional Add-ins:
½ cup semi-sweet chocolate chips
(Use dairy-free if desired)
½ cup chopped walnuts or pecans
(For crunch and flavor variety)
Instructions
These step-by-step instructions will guide you to make rich, fudgy, gluten free brownies that taste just like the classic kind—without the gluten.
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the paper.
Step 2: Combine Dry Ingredients
In a medium mixing bowl, whisk together:
- ¾ cup gluten free all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ teaspoon baking powder
Set aside.
Step 3: Mix Wet Ingredients
In a large bowl, whisk:
- ½ cup melted unsalted butter
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Whisk until the mixture is smooth and glossy.
Step 4: Add Dry to Wet
Gradually stir the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix until fully combined and no flour pockets remain. Don’t overmix.
Step 5: Fold in Extras
Gently fold in:
- ½ cup chocolate chips
- ½ cup chopped nuts (optional)
This adds extra richness and texture.
Step 6: Pour and Smooth
Pour the batter into the prepared pan and smooth the top with a spatula for even baking.
Step 7: Bake
Bake for 28–32 minutes, or until a toothpick inserted near the center comes out with moist crumbs. Avoid overbaking.
Step 8: Cool and Cut
Let brownies cool in the pan for 10–15 minutes. Then lift them out using the parchment overhang and transfer to a wire rack to cool completely before slicing.
Pro Tips and Variations
Master the art of making rich, chewy gluten free brownies with these helpful tips and exciting variations. Whether you’re keeping it classic or customizing, these insights ensure perfect results every time.
Pro Tips
Use a good gluten free flour blend: A 1-to-1 gluten free flour (like Bob’s Red Mill or King Arthur) with xanthan gum included delivers the best texture. Avoid single flours like rice or almond alone.
Don’t overbake: To keep your brownies moist and fudgy, remove them from the oven when a toothpick comes out with a few moist crumbs—not dry.
Cool completely before slicing: Gluten free brownies need to set up before cutting. Cooling also helps develop that classic chewy edge and gooey center.
Sift the cocoa powder: It removes clumps and gives the brownies a smooth chocolate finish.
Use room temperature eggs: This helps them blend evenly and improves the overall batter texture.
Variations
Dairy-Free Version: Swap the butter for coconut oil or a dairy-free butter alternative. Use dairy-free chocolate chips to keep everything compliant.
Add-ins:
– Peanut butter swirl – Spoon and swirl peanut butter on top before baking.
– Mint chocolate chips – A fun twist for holiday baking.
– Espresso powder – Add 1 tsp to the batter for deeper chocolate flavor.
Double chocolate brownies: Mix ¾ cup dark chocolate chips into the batter for an ultra-rich experience.
Nutty brownies: Fold in walnuts, pecans, or almonds for extra crunch and protein.
Frosted brownies: Cool fully, then spread a simple chocolate ganache or cream cheese frosting over the top.
Serving Suggestions
These unbelievably good gluten free brownies are so versatile, you can enjoy them warm, chilled, or even dressed up for special occasions. Here’s how to serve them to impress or simply satisfy that chocolate craving:
Simple & Everyday Serving Ideas
Classic and warm: Serve a square fresh from the oven with a cold glass of almond milk or your favorite dairy-free option.
Chilled treat: Let them cool in the fridge for an hour for a firm, chewy texture—perfect for warm days or lunchbox desserts.
With coffee: These fudgy brownies pair beautifully with a strong cup of black coffee or a creamy latte.
Dressed-Up Dessert Ideas
Brownie à la mode: Add a scoop of vanilla or coconut milk ice cream and drizzle with melted chocolate or caramel sauce.
Berry pairing: Top each brownie square with fresh raspberries or sliced strawberries for a pop of color and tart contrast.
Holiday platter: Cut into bite-size squares, dust with powdered sugar, and serve alongside other gluten free goodies.
Creative Presentation Tips
Stack and drizzle: Stack two brownies and drizzle with warm ganache or peanut butter sauce for an eye-catching finish.
Cut with cookie cutters: For kids or themed parties, cut brownies into fun shapes using cookie cutters.
Layer in a dessert jar: Crumble brownies and layer with whipped cream and fruit in small jars for an easy, make-ahead dessert.
Conclusion
If you’ve been searching for the ultimate gluten free brownies, your hunt ends here. These brownies are intensely chocolaty, irresistibly fudgy, and easy to make with everyday ingredients—no fancy techniques required. Whether you follow a gluten-free diet or just want a crowd-pleasing treat, this recipe delivers on texture, flavor, and simplicity.
They hold their shape without falling apart, offer a rich, moist bite, and taste just as indulgent as traditional brownies. Plus, you can customize them with your favorite mix-ins like chocolate chips, nuts, or a swirl of nut butter.
Try them once, and they’ll quickly become your go-to gluten free dessert for weeknights, gatherings, or anytime a serious chocolate fix is needed.
Gluten Free Brownie
Equipment
- Mixing Bowl
- Whisk
- Baking Pan
- Oven
Ingredients
Brownie Batter
- 1/2 cup Butter melted
- 1 cup Granulated Sugar
- 2 Large Eggs room temperature
- 1 tsp Vanilla Extract
- 1/3 cup Cocoa Powder unsweetened
- 1/2 cup Gluten Free All-Purpose Flour
- 1/4 tsp Salt
- 1/2 cup Chocolate Chips dairy free if needed
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- In a large bowl, whisk together melted butter and sugar until smooth.
- Add eggs and vanilla extract; beat until well combined.
- Sift in the cocoa powder, gluten free flour, and salt. Stir until fully incorporated.
- Fold in the chocolate chips, then pour the batter into the prepared pan and smooth the top.
- Bake for 28–30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice into squares and enjoy your rich, fudgy gluten free brownies.
Notes
- Calories: 215
- Total Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 27g
- Fiber: 2g
- Sugar: 18g
- Protein: 3g
- Cholesterol: 45mg
- Sodium: 140mg
- Potassium: 90mg
- Vitamin A: 150 IU
- Vitamin C: 0mg
- Calcium: 20mg
- Iron: 1.5mg
FAQs
How do you keep gluten-free brownies from falling apart?
Use the right gluten-free flour blend that includes a binder like xanthan gum. Also, avoid overbaking—brownies should be set on the edges and slightly soft in the center to hold together once cooled.
How long do gluten-free brownies last?
Stored in an airtight container at room temperature, gluten-free brownies stay fresh for about 3–4 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months.
How to make gluten-free brownies gooey?
For gooey brownies, slightly underbake them and use ingredients like melted chocolate and coconut oil or butter. Avoid overmixing the batter, which can lead to a cakier texture.
Why are my gluten-free brownies crumbly?
Crumbly brownies can result from using the wrong flour or overbaking. Ensure your flour blend contains a binding agent and check baking time closely.
How to preserve brownies?
Cool them completely, then store in a sealed container with parchment between layers. To freeze, wrap tightly in plastic and place in a freezer-safe bag.
Why are my gluten free brownies grainy?
Graininess often comes from certain gluten-free flours. Let the batter rest for 15–20 minutes before baking to hydrate the flour fully and smooth out texture.
