Need to satisfy your chocolate craving? These gluten free brownies are the perfect way to do it, and are made completely from scratch! They’re fudgy with crackly tops, easy to make, dairy free and made with simple ingredients you probably already have on hand.
I’m one of those weird people who much prefers vanilla to chocolate, but I can absolutely never say no to a good homemade brownie. Especially with a scoop of vanilla ice cream on top. It’s basically the best of the dessert world.
These gluten free brownies are fudgy, chewy, perfectly chocolatey, and so easy to make.
Plus, they’re made in just one bowl, require no fancy ingredients. Throw in some chocolate chips for some extra fudge, drizzle on top a chocolate glaze or frost them completely, or even add some chopped nuts.
No matter how you serve them, this is my fool proof that recipe that anyone and everyone will love. If you love this recipe, try my dairy free brownies with my vegan caramel sauce next!
Key ingredients
Eggs. Two eggs not only help bind all ingredients together, but they also react with the sugar to help create that crackly, shiny crust.
Sugar. For best results, I recommend sticking with regular white sugar. You can use coconut sugar in place of granulated sugar, but the tops won’t get quite as shiny/crackly. I do not recommend a liquid sweetener like honey or maple syrup here!
Oil. Some brownies call for butter, some call for oil, but with this recipe, I prefer the texture with oil. You can use any neutral flavored oil here.
Chocolate/cocoa. We’ll need both chocolate chips and cocoa powder to create a super rich and fudgy texture.
Flour. A little bit of gluten free all purpose baking flour will absorb some of the excess moisture here. I like Bob’s Red Mill GF baking flour, but any kind should work as long as it has xanthan gum.
How to make gluten free brownies
Add 1 cup worth of the chocolate chips to a microwave safe bowl and microwave at 30-45 second intervals, stirring between each until completely melted.
If you don’t have a microwave, you can add the chocolate chips to a small pot, then put that pot in a larger pot with about an inch of water and melt over low heat, stirring regularly to prevent burning. Or, if you have an actual double boiler, just use that!
Meanwhile, whisk together the eggs, sugar, vanilla, milk and oil.
Add in the dry ingredients (flour, salt and baking powder) and the melted chocolate and mix until a batter forms. Fold in the remaining 2/3 cup of chocolate chips (can omit if you prefer).
Transfer to an 8×8 baking dish lined with parchment paper and spread the batter evenly.
Bake for 30-38 minutes or until a toothpick comes out somewhat clean and the tops are nice and shiny/crinkly. I do about 33 minutes in my oven, but all ovens are different. Bake for longer for a less fudgy and more cake like center.
Let cool completely, then slice into 16 even squares. With an 8×8 pan, 16 squares will be slightly small brownies, feel free to cut into 9 for larger ones.
The key to fudgy brownies
You may have noticed that is an old recipe that I updated to make 1000x better. The original recipe tasted great, but it was definitely more cakey than fudgy.
Personally, I like both types of brownies, but after some feedback, I decided to upgrade these to be fudgier and get that gorgeous shiny crackly crust we all dream about. Just me?? Ok.
Anyway, I’ve tried and tested and have nailed down a few key tips to make fudgy brownies, you’ll never go back to a boxed gluten free brownie mix again!
Use melted chocolate instead of (or in addition to) cocoa powder. Many brownie recipes call for cocoa powder, (even some of my recipes), but I find for these gluten free brownies, using melted chocolate yields the best texture AND is the key to getting a shiny/crackly top.
Shorten the bake time! A longer bake time means the brownies will dry out slightly and won’t be as fudgy. This can be good or bad depending on how you like them. For reference, I baked mine for 35 minutes and they were fudgy without being too gooey. Feel free to go up or down!
Keep the baking powder/soda to a minimum. This recipe uses just 1/4 tsp of baking powder since it already has two eggs which helps the batter rise.
Too much baking powder or soda will create too much air in the brownies which can cause them to be cakey or just collapse in the center after the cool. We don’t want either!
The best chocolate & flour
You can use any kind of chocolate chips you like, but try to use good quality and avoid bittersweet. I suggest semi-sweet and love the brand Guittard since they’re made in a gluten free facility and taste just like regular chocolate chips, but are gluten & dairy free.
This recipe requires just 2 tablespoons of cocoa powder, so you can use whatever you like. Either dutch processed or natural cocoa powder will work. It’s a small amount but just works to enhance the overall chocolate flavor and absorb a bit of moisture.
As far as flour goes, I used the GF Bob’s Red Mill 1:1 baking flour in the blue bag. You can try other gluten free baking flours like King Arthur, just make sure they have xanthan gum. You can also use regular all purpose flour instead if you are not gluten free!
How to store and freeze
Once prepared, these gluten free brownies will store for about 3-5 days. Allow them to cool completely before transferring to an air tight container. I store them at room temperature, but they’ll keep for longer in the fridge!
To freeze, allow to cool completely, then slice and place in a ziplock bag or wrap tightly in plastic wrap and place in a freezer safe container.
Reheat in the oven at 300 until warm through the center and enjoy!
Can I make them vegan or dairy free?
This recipe is naturally dairy free (just use dairy free chocolate chips), but I do not suggest making them vegan.
The eggs are key for binding all ingredients together as well as getting those crackly, shiny tops!You can try my vegan and gluten free brownies instead!
Try these desserts next!
- Chocolate Cupcakes
- Gluten Free Chocolate Chip Cookies
- S’mores Bars
- Flourless Brownies
- Almond Flour Brownies
If you want more recipes straight to your inbox, be sure to subscribe to my email list! As always, be sure to tag me on instagram so I can see your creation. Leave a comment and rating below if you try this recipe!
Gluten Free Brownies
by: claire cary
Ingredients
- 2 large eggs room temperature
- ¾ cup granulated sugar
- 1 ⅔ cup semi sweet chocolate chips, divided
- ¾ cup oil I used avocado, any neutral oil like refined coconut works
- 2 tsp vanilla extract
- 2 tbsp milk dairy or non-dairy
- ½ cup + 2 tbsp Gluten free all purpose baking flour I used Bob's Red Mill
- 2 tbsp cocoa powder
- ¼ tsp salt
- ¼ tsp baking powder
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add 1 cup worth of the chocolate chips to a microwave safe bowl and microwave at 30-45 second intervals, stirring between each until completely melted.
- Meanwhile, whisk together the eggs, sugar, vanilla, milk and oil. Whisk in the melted chocolate
- Add in the dry ingredients (flour, cocoa, salt and baking powder) and mix until a batter forms. Fold in the remaining 2/3 cup of chocolate chips.
- Transfer to an 8×8 baking dish lined with parchment paper and spread the batter evenly.
- Bake for 30-38 minutes or until a toothpick comes out somewhat clean and the tops are nice and shiny/crinkly. I do about 33 minutes in my oven, but all ovens are different. Bake for longer for a less fudgy center and vice versa.
- Let cool completely, then slice into 16 even squares. They slice much more neatly if you pop them in the fridge for about 20 minutes before slicing!
Sonya says
Trying this for my gluten free daycare children… the true test…. kids… They’re excited to have brownies….we’ve been searching for easy, gluten free recipes, without the extra additives….
Karyn says
These brownies are delicious! I judge a great brownie by the shiny coating on top, the dense chewiness, and that intense chocolate flavor; this recipe has all three. I am trying to cut down on my sugar intake, so I replaced 1/2 the granulated sugar with coconut sugar. I couldn’t tell a difference and still had the shiny top. Next time I will check my brownies before the minimum time recommended in the recipe, my oven cooked these faster than I expected. Not sue if it had to do with the gluten free flour, I am a very experienced baker but new to gluten free. They were a bit more fluffy than I like, so, before chilling them in the fridge, but after they cooled completely. I put them back in the pan, still wrapped in parchment, and flattened them a bit with the bottom of a flat bottom measuring cup (stainless steel). Viola! Dense brownies!! Chilled in the fridge over night….AMAZING!
Claire Cary says
Perfect, so glad you got them to work for you! Thanks, Karyn!
Judi says
I don’t see if nuts could be added. We are nut loving people and I think I will try adding some.
Claire Cary says
Definitely should work!
Tiffany says
This recipe is moist and delicious! Everyone enjoyed it including people who aren’t gluten free wanted me to make them again! Definitely an amazing recipe! Thank you for sharing!🥰
Claire Cary says
Thank you, Tiffany!
Christine says
These brownies are awesome and no-one would know they are gluten free! Thanks
Claire Cary says
Amazing, thank you Christine!
Amy says
I love these so easy to make I didn’t have an 8 x 8 so I used a 9 X 9 instead. I baked mine for 30 min but could have used a couple more minutes. I did check with a toothpick and it came out clean. I will definitely make them again.
Claire Cary says
So glad you enjoyed these, Amy!
Jamie Terry says
Didn’t have enough oil, I used the only thing I had as substitute lard. Seriously I creamed the lard with the sugar and vanilla added the eggs one at a time then added the dry ingredients. They are seriously the best brownies I’ve ever made. My non gluten friends and family absolutely loved them ❤️
Claire Cary says
Amazing, so glad that substitute worked well! Thanks, Jamie!
Julia says
Wow these are amazing! I’m so glad I found this recipe.
Reem says
Hello! I absolutely love your recipes 🙂
I have an issue with brownies because they taste burnt even though the texture is absolutely perfect! I’m using high quality 60-70% dark chocolate chips so I don’t know why the chocolate is kind of burning in the oven!
Can you help?
Also any tip for chewier brownies?
Claire Cary says
Interesting! Are you having that issue with this recipe in particular? I’ve never had that issue, is it the chocolate chips in the batter or ones you put on top that are burning?
Alie says
First brownies I’ve ever made and the last brownie recipe I’ll ever need! Everyone loved them and had no idea they were GF! Thank you for this wonderful recipe 🙂
Claire Cary says
Thank you Alie, just made my day 🙂
Kaitlin says
I’ve never baked a gf dessert before so I was a little nervous for the results, but these turned out fabulous! Super fudgey with a crackled top, as well as flavor completely on par with any other non-GF brownie. I’m so excited to share these with my gluten intolerant boyfriend tomorrow. Thanks for a great recipe!
Claire Cary says
Perfect! Hope your boyfriend loves them!
Christine M says
These were divine..my husband can’t believe they are gf and says it’s the best recipe yet.
Claire Cary says
Amazing! So happy you both enjoyed them!
Kristal says
I’m a chef with a gluten allergy. I know, crazy. This recipe is so good. So good. You would never know they are gluten free. I used coconut oil and baked about a half hour in my oven, runs hot. Please try they are awesome.
Claire Cary says
Thank you Kristal!
Helen says
Hi Claire,
Can you please let me know when you wisk the eggs, sugar etc if you whisk until creamy or is it better to whisk until just combined?
Thank you
Claire Cary says
just until combined!
Mya says
Great taste, turned out well, though was more cake-like, then dense and fudgey. Also calculated the calories and unfortunately they’re not too healthy so unfortunately won’t be making them again. But great if you aren’t calorie conscious.
Rachel says
Oh my goodness these brownies are perfection! I had a tough day and knew making some fudgy brownies would turn my day around! Followed the recipe closely and baked for 30 mins! Only one bowl and sooo easy to whip together!!
Claire Cary says
Brownies for the win! So happy these turned your day around 🙂
Anne says
These are delicious ! Thank you for sharing a great recipe!!
Claire Cary says
Thank you, Anne! So happy you enjoyed them!
Emma says
Can I use coconut sugar instead of granulated sugar ?
Claire Cary says
Yes, that’ll work but it’ll change the texture slightly and the tops won’t get quite as shiny. You can also try my almond flour brownies which use coconut sugar already!
Jamie says
I loved this recipe! I used the recommended extra melted chocolate and less cocoa powder trick to make them a little gooier and even dropped the bake time a little more – down to 30 minutes – and they turned out perfectly! As a bonus, it was super quick and only required one bowl, my favorite type of recipe.
Claire Cary says
Perfect! So glad those substitutions worked out well! Thanks for the feedback!