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:
- A crackled, crisp top
- A fudge like, gooey interior
- 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.
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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
Because a proper fudge brownie recipe contains so little flour, a gluten free brownie should taste just like a regular brownie! If you try one and it doesn't, keep looking!
Swap regular butter for vegan or dairy-free butter and use dairy free chocolate chips. It's that easy!
It's important to use a gluten-free flour blend that contains xanthan gum. Xanthan gum acts as a binder for gluten-free baked goods so they don't just crumble and fall apart. Another possible reason is they're overbaked! An overbaked brownie will be dry and crumbly, as opposed to soft and gooey.
More Gluten Free Recipes
- Gluten Free Whoopie Pies
- Gluten Free Chocolate Chip Cookies
- Gluten Free Cookie Cake
- Gluten Free Peanut Butter Swirl Brownies
- Gluten Free Browned Butter Blondies
Gluten Free Brownie Recipe
Equipment
- Large microwave safe bowl
Ingredients
- 6 oz Butter or 12 Tablespoons cut into chunks
- ¼ cup Dark Chocolate Chips I used ghiradelli
- ½ cup Dark Cocoa Powder I used Hershey's
- 1 cup Granulated Sugar
- 2 eggs, large
- ½ cup All Purpose Gluten Free Flour
- 1 ½ t. baking powder
- ¼ t. kosher salt
- 1 cup semisweet chocolate chips I used ghiradelli
Instructions
- Preheat oven to 350 degrees Fahrenheit and spray an 8 by 8 pan with nonstick cooking spray. Make sure there is no flour in your cooking spray.
- Put the butter and dark chocolate chips in a large microwave safe bowl and cook for until slightly melted. Stir mixture up a bit then microwave again for 30 seconds. Add cocoa powder and stir.
- At this point everything should be melty and you can stir it up until the mixture is completely melted and smooth.
- Add all of the sugar and stir until well combined.
- Next add each egg one at a time and stir only until incorporated. Do not overstir!
- Add gluten free all purpose flour, baking powder and salt to mixture and stir until completely mixed together. Stir in semisweet chocolate chips.
- Scrape batter with a spatula into the greased 8 by 8 pan and spread evenly with spatula. Bake for 28 to 30 minutes until the top is cracked and a toothpick comes out clean.
Jessica says
These taste amazing, but for some reason, my brownies had like a crackly sugary type of top? They completely crumbled. What did I do wrong? Thank you!
Carolyn says
I am so glad you liked them! I haven't had this happen before. Did you make any substitutions to the recipe? If not I will plan to make them again this week and see what I can figure out.
Ashley says
The crusty top is from over mixing after adding in the eggs which will also give a cake-like texture which may be why yours was crumbly - as well as my guess is they were slightly over cooked.
Talia says
Does the GF flour you used have xantham gum in it? The GF flour that I have does not have xantham gum in it. I’m trying to decide it I should add some. Thanks!
Carolyn says
Yes it does. I think for this recipe you would only need 1/4 t. of xanthan gum if yours doesn't have any in it.
Ruth G says
OMW! You knocked it out of the park with this recipe! New to Gluten free and as my husband does not like brownies I tried this as a treat. Added immediately to my recipe book. Absolutely yummy. A little crumbly but mostly gooey and fantastic.
Alicia says
Can I sub coconut oil instead of using butter?
Thanks
Carolyn says
I haven't tried it yet but my gut says it would work fine.
Denise says
I tried recipe today for my grandson. They're awesome! I'm just wondering if I could use vegetable oil instead of butter.
Linda says
This was hands down the best brownie recipe I’ve ever made!!! You would not know they are gluten free unless someone told you (or you made them)!
Thank you for sharing!!!!
Carol says
I have been reading that in GF baking you should let the batter sit at least 30 minutes before baking. I have found that has helped for cookies and quick breads. You didn’t mention this. Is it necessary or helpful?
Carolyn says
This can be helpful in certain gluten-free recipes, but brownies have very little flour to begin with so I find it unnecessary.
Susan says
Awesome! Instead of more chocolate chips. I put peanut butter chips in it!
Stajah says
I don’t usually like gluten free desserts but my mom needs gluten free foods. This recipe was delicious, better than brownies made with regular flour. The texture was perfect and the flavor rich. Thank you for sharing this recipe.
Carolyn says
Thank you! I appreciate you leaving a comment!
Nancy W says
Would coconut sugar or monk fruit sugar work in this recipe?
Carolyn says
I haven't tried it so I can't say for sure, but I think so.
Laura says
Amazing surprise for my gluten-free guest! Making another batch now!!
Laura says
I added walnuts and pecans. Delicious!
Kathy says
Eggs also bother my son. Can I use egg substitutes? Which one might you recommend?
Judie says
I doubled the recipe and noticed that the number of butter tablespoons doesn’t change from 12. The number of oz does. Just fyi. Good recipe
Denise says
Followed the recipe to a T. It tasted delicious, but the texture was super crumbly. I did not “over mix” the eggs and used Bob’s GF flour. Not sure what happened.
Carolyn says
Let's troubleshoot because mine doesn't come out crumbly. Did you use Bob's Red Mill's 1 to 1 Gluten Free Flour in the blue bag or just there gluten-free flour? They're very different. One is made with garbanzo beans.
Sherry says
Delicious dark chocolate very rich I baked these in a round springform pan for ease of serving size! I added pecans and baked 32 minutes I likely could have done 34 minutes but they were delicious. My daughter who eats gluten free said delicious.
Jenn says
I don't usually take the time to comment on recipe blogs, but I have to say that these are amazing. I have made them several times and every time they turn out fantastic. All my non-GF family and friends love them, too. I typically double the recipe and bake them at 325 for a bit longer.
I recently made them with coconut oil instead of butter (and I used dairy free chocolate chips) because I have a friend who is GF and DF, and they baked up great! Obviously the butter adds great flavor, so the flavor wasn't quite as good, but texture-wise, no problems!
Carolyn says
Thank you for taking the time to comment! These comments make my day! And thanks for letting us know about how the coconut oil version came out. This is helpful for my dairy-free readers.