Fluffy One Bowl Gluten Free Brownie Recipe

  • Author: Claire Cary
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 16 brownies 1x
  • Category: Dessert
  • Cuisine: American


Need to satisfy your chocolate craving? These gluten free brownies are 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.




  1. Preheat the oven to 350 degrees Fahrenheit. 
  2. In a large mixing bowl, add the butter. Add to the microwave for about 1 minute. You want it to be fully melted.
  3. Add in the brown sugar and granulated sugar and beat with an electric mixer until both are creamed together. 
  4. 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, but it’s ok if the eggs were in the fridge.
  5. Mix in the cocoa powder, flour, salt and baking powder, making sure to spoon and level both the cocoa powder (don’t scoop from the container) and flour and sift both of these as well to ensure to a very smooth batter. 
  6. Mix just until everything is well combined with a wooden spoon.
  7. Transfer to an 8×8 baking dish lined with parchment paper and spread the batter evenly. 
  8. 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. 
  9. 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 cooling rack, the brownies should come right out really easily, but be careful so they don’t break. 
  10. Flip over and then slice into 16 even squares. See notes if you want to drizzle them with chocolate or frost them completely. 


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. 

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. 

I do not recommend subbing the dark brown sugar for light brown since dark brown has more moisture and this can change the final result of the brownies.


  • Serving Size: 1 brownie
  • Calories: 216
  • Sugar: 18g
  • Fat: 10.1g
  • Carbohydrates: 31g
  • Fiber: 1.4g
  • Protein: 2.8g

Keywords: brownies, gluten free brownies, gluten free brownie recipe