Moist & Fluffy Gluten Free Brownie Recipe

Need to satisfy your chocolate craving? This gluten free brownie recipe is the perfect way to do it! They’re fluffy, easy to make, dairy free and made with simple ingredients you probably already have on hand.

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I’m one of those weird people who much prefers vanilla to chocolate, but I can absolutely never say no to a good fluffy brownie. Especially with a scoop of vanilla ice cream on top. It’s basically the best of the dessert world.

This gluten free brownie recipe is fluffy, chewy, perfectly chocolatey, and so easy to make. Plus, they can be cakey or fudgey, depending on how long you cook them for!

Plus, they’re made in just one bowl, require no fancy ingredients and can be made a variety of ways depending on what ingredients you have on hand. Throw in some chocolate chips for an added crunch, drizzle on top a chocolate glaze or frost them completely.

No matter how you serve them, this is my fool proof that recipe that anyone and everyone will love.

How to make the best gluten free brownies

In a large mixing bowl, add the butter. Add to the microwave for about 1 minute. You want it to be fully melted because the hot butter combined with the sugar and eggs helps create a nice crust on top of the brownies.

Add in the brown sugar and granulated sugar and beat with an electric mixer until both are creamed together. You can’t really over beat these two, about 30 seconds to a full minute is ideal to allow the sugar to melt into the butter.

Once that is done, beat in the eggs and vanilla. To achieve shiny brownie tops, it helps to keep the eggs at room temperature so that the butter and sugar mixture stays warm. 

Mix in the cocoa powder, flour, salt and baking powder, making sure to spoon and level both the cocoa powder and flour and sift both of these as well to ensure to a very smooth batter. For this step, you don’t want to use an electric mixer, just a regular wooden spoon to get everything together.

Mix just until everything is well combined. At this point you don’t want to over mix, so only stir until the cocoa and flour are mixed into the

Transfer to an 8×8 baking dish lined with parchment paper. 

Bake for 37-45 minutes or until a toothpick comes out clean. 40 minutes is perfect in my oven, but if you want the brownies to be fudgey/gooey in the middle, take them out closer to the 35 minute mark. 

Allow to cool for about 10 minutes and then cut just around the edges of the brownies (next to the pan), and tip the pan upside down onto a cool rack, the brownies should come right out really easily. 

Flip over and then slice into 16 even squares. 

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Tips for fudgier brownies

Confession: I don’t really like fudgey brownies that are super gooey on the inside. I much prefer ones that are fluffy and almost cake like. This gluten free brownie recipe IS super moist and fluffy and great and delicious, but I wouldn’t call them fudgey because they don’t have a very gooey center (which I prefer). However, there are a few things you can do to this recipe to make them super fudgey and gooey.

First, omit the baking powder. This will prevent the brownies from rising too much which creates more air in the mixture. Removing the air will allow for a denser, fudgier brownie.

Second, use 1/2 cup of cocoa powder instead of 3/4 cup and add in 1/2 cup of melted chocolate. This also helps the tops of the brownies become shinier because of the fat content in the chocolate. You’ll want to just melt the chocolate and mix it in before adding the dry ingredients.

Finally, simply cook the brownies for a shorter time! The bake time of this recipe is about 40 minutes, but if you want them fudgey and therefore somewhat raw in the middle, you don’t want to cook them all the way. Check them at 30 minutes and go from there.

Recipe tips & tricks

• These brownies are delicious as is, but if you want to ice them, combine 1 tbsp melted coconut oil, 1 tbsp nut butter, 1 tbsp maple syrup and 1-2 tbsp cocoa powder and whisk together. Either drizzle on top of the brownies or completely spread on top.

• Once prepared, these brownies will store for about 5 days. Allow them to cool completely before transferring to an air tight container. These gluten free brownies store really well, so don’t worry about them drying out. As long as they’re in an air tight container you are good to go.

• I used the GF Bob’s Red Mill 1:1 baking flour in the blue bag. You can try other GF baking flours, just make sure they have Xanthan gum. You can also use regular all purpose flour instead with no problem.

Love chocolate? Try these recipes next!

• One Bowl GF Chocolate Cupcakes
• The Best Gluten Free Chocolate Chip Cookies
• Chocolate Espresso Smoothie

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