One bowl Gluten Free Brownie Recipe

These gluten free brownies taste just like the real fudge-y deal. They have crackled tops, ooey-gooey centers, and rich chocolatey flavor.

Not all gluten free brownies are created equal.

So fruit is great and all. I love a good crumble or a tart key lime pie, but my heart belongs to chocolate - dark, rich and fudgey chocolate. You would think such a humble treat would be a cinch to find a recipe for. Gluten free brownies are mostly pantry staples, after all. Not so, my friend, not so. I tried quite a few duds before giving up the search and picking up my spatula.

Let's breakdown the must haves:

1. A crackled, crisp top
2. A fudge like, gooey interior
3. Packed with chocolate chips to get that oozing chocolate madness we all live for (just me?)

And not only is this gluten free brownie recipe all of the above, but it's a snap to make. One bowl recipes are number one in my kitchen. I'm one of those unlucky people who feel its necessary to wash all the dishes before they go into the dishwasher. So in this kitchen equation, less dishes equals lots of good vibes.

If you're in a pinch and just can't be bothered with a brownie recipe, my favorite gluten free brownie mix right now is Betty Crocker.

Gluten Free Brownie Ingredients

• Unsalted butter - The secret to a fudgy gluten free brownie? Plenty of butter. I always use unsalted butter so I can control the quality and amount of salt.
• Dark chocolate chips - Dark chocolate gives these an intense, rich chocolatey flavor.
• Dark cocoa powder - Dark or dutched cocoa has a smooth, rich taste and dark color that's amazing in brownies.
• Sugar - To sweeten the brownies.
• Eggs - Eggs provide structure and create the perfect texture.
• Gluten free all-purpose flour - I recommend Bob's Red Mill's 1:1 gluten free baking flour. It has a gluten-like taste and texture with no strange aftertaste.
• Baking powder - Most brownie recipes don't call for baking powder. I added it because it causes the batter to rise in the oven and then fall slightly to give it a crackly top!
• Kosher salt - A small amount of salt accentuates sweetness.
• Chocolate chips - For plenty of oozing chocolate inside. Feel free to use semi-sweet or dark chocolate chips.

Disclosure: This post may contain affiliate links. In other words, if you click a link and purchase something I will receive a commission at no cost to you. I only recommend products I use and enjoy myself.

How to make gluten free fudge brownies:

Preheat oven - Preheat your oven and spray your baking pan with nonstick spray.

Melt butter & chocolate - In a microwave-safe bowl, melt the butter and dark chocolate chips. Stir until melted and smooth, then stir in the cocoa powder.

Add sugar - Add the sugar to the bowl and stir.

Add eggs - Add eggs one at a time, mixing after each addition. Stir just until incorporated, don't overmix.

Add dry ingredients - Add the gluten free all purpose flour, baking powder, and kosher salt. Stir until mixed together, then stir in chocolate chips.

Bake brownies - Scrape the batter into a greased 8 by 8-inch baking pan and bake for 28 to 30 minutes. Mine took exactly 30 minutes.

Recipe Tips:

• Only microwave the butter and dark chocolate until partially melted then stir until it melts all the way. This way your chocolate isn't piping hot and you don't have to sit around waiting to add your eggs. Why can't you add eggs to piping hot chocolate you say? Because instead of brownie batter you will have chocolate scrambled eggs. Even Sam I am wouldn't eat those suckers. Yuck. Plus we don't want to burn our chocolate.
• Only add each ingredient until it is incorporated and no more. The more you beat it the more its going to take on a cake-like texture and we want oozing, fudgey chocolate insanity.
• Don't over-bake them. My brownies took exactly 30 minutes to bake. The top will look crackled and the edges will look brown and crisp.
• Use leavening. Baking powder isn't a common brownie ingredient. I like to add it because it causes the brownies to rise a smidge while baking and then sink when you take them out of the oven, ultimately causing more crackage on the top and fudge in the center.

Storage & Freezing Tips

• Store GF brownies in an airtight container on the counter for up to three days.
• Gluten free brownies from scratch freeze super well! Carefully place them into a freezer-safe container or ziplock bag and freeze for up to 3 months.

GF Brownie Variations

• Mix-ins: Add walnuts, pecans, white chocolate chips, gluten-free oreos, or M&M's to the batter.
• Swirls: Swirl caramel sauce, peanut butter, or warmed marshmallow fluff into the top of the brownies before baking!

FAQs

More Gluten Free Recipes

• Gluten Free Whoopie Pies
• Gluten Free Chocolate Chip Cookies
• Gluten Free Cookie Cake
• Gluten Free Peanut Butter Swirl Brownies