Raise your hand if you love fudgy brownies!
That’s what I thought. I mean, I’m sure there are people out there who love cakey brownies, but personally it doesn’t get better than dense and fudgy brownies with that irresistible, chewy-gooey texture.
Luckily the recipe for Gluten Free Brownies is checking ALL the boxes!
The recipe for Gluten Free Brownies is one that I’ve been making for decades — long before I went gluten free, actually. It comes from the Wuollet Bakery in Minneapolis, where they call it their “Brownie Enormous”. I’m telling you, it’s the best brownie you’ll ever sink your teeth into.
Lucky for us, the recipe a cinch to adapt to gluten free by swapping AP flour with a standard gluten free baking flour blend.
It’s also easy to make dairy-free — it’s just easy to make, period. Whip these bad boys up in one bowl, with six everyday ingredients. Your (minimal) efforts will be rewarded with dense, super fudgy gluten-free brownies with that signature crackly top, and intense chocolate flavor.
Ingredients Needed
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Unsweetened baking chocolate – I usually use Baker’s unsweetened chocolate squares though I’ve also used the cocoa powder + oil swap on the side of the Hershey’s Unsweetened Cocoa Powder tub before.
- Butter or vegan butter – I’ve made this recipe with regular dairy butter and Earth Balance vegan butter sticks to create a dairy-free brownie. They’re delicious either way. Use salted or unsalted butter – whatever you’ve got on hand.
- Sugar – The amount of sugar in this recipe might seem like a lot, but remember that we’re starting with unsweetened chocolate, which requires a lot of added sweetness to step out of the bitter zone.
- Eggs – Eggs provide structure and richness to these gluten-free brownies.
- Vanilla – Vanilla extract isn’t just for adding vanilla flavor; it actually enhances all of the flavors in a recipe. That’s why you find it in chocolate brownies and cakes.
- Gluten free flour baking blend – see below for my favorite blends.
Which Flour Is Best for Gluten Free Brownies?
Use a gluten free flour blend with a binder such as xanthan gum in this recipe, instead of a single gluten free flour like rice flour, almond flour, or coconut flour. The package should say something along the lines of “cup for cup” or “recipe ready”. I recommend either King Arthur Gluten Free Measure for Measure Flour or Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour.
How to Make Gluten-Free Brownies
It’s brownie time! (The best time.) Here’s what you’ll need to do.
Prepare. Preheat your oven to 350ºF then line a 9×13” glass baking pan with foil or parchment paper and spray with nonstick spray.
Melt the chocolate. Place the chocolate and butter in a large microwave-safe bowl then microwave for 90 seconds. Whisk until the chocolate melts and the mixture is smooth, heating for another 15 to 30 seconds if needed.
Finish the batter. Whisk the sugar into the chocolate mixture, followed by the eggs and vanilla, and finally the gluten free flour.
Bake. Pour the brownie batter into the prepared baking dish then bake for 30 to 35 minutes, or until a toothpick inserted into the center of the brownies comes out with a few fudgy crumbs.
Cool and serve. Let the brownies cool completely then lift them out of the pan by the parchment paper or foil, cut into squares, and dust with powdered sugar, if desired.
Tips for Success
This gluten-free brownie recipe is super easy, but these simple tips will help make sure they turn out perfectly.
- Err on the side of under-baking. Remember, the brownies will continue to bake from the residual heat in the pan even after you pull them out of the oven.
- Keep an eye on them. Check the brownies at the 10 minute mark—if the sides are browning too quickly, place a piece of foil on top (no need to crimp) then continue baking.
- Let them cool. It’s hard to get nice, clean cuts on fudgy brownies until they’ve cooled completely.
Gluten Free Brownie Variations
As written, this recipe is A+ simple brownie perfection! That said, variety is the spice of life so feel free to jazz up this base recipe with the following ideas:
- Add 1 cup mix-ins like roughly chopped walnuts or almonds, or white chocolate chips to the batter.
- Sprinkle the top of the brownie batter with coarse, flaky sea salt before baking.
- Enjoy Brownie a la Mode with warm hot fudge sauce and cold vanilla ice cream.
- Dust the tops with powdered sugar for a sweet and classic presentation.
How to Store
The pan of brownies will sit and actually get better on the counter for up to 5 days. Just cover it with plastic wrap or foil.
Can This Recipe Be Frozen?
You can individually wrap brownie squares and freeze them for later. Microwave on 50% power to warm them up, or let them sit out on the counter for a couple hours to thaw and soften.
More Gluten Free Chocolatey Dessert Recipes
- Gluten Free Chocolate Peanut Butter Lava Cakes for 2
- Gluten Free Chocolate Peanut Butter Blondies
- Almond Flour Chocolate Chip Cookies
- Brown Butter Oatmeal Chocolate Chip Cookies
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Gluten Free Brownies
Description
Gluten Free Brownies are the ultimate dense and chewy brownie recipe! Made in just one bowl, these fudgy brownies can be easily made dairy-free too.
Ingredients
- 4oz unsweetened baking chocolate
- 3/4 cup butter or vegan butter
- 2 cups sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1 cup gluten free flour baking blend
Directions
- Preheat oven to 350 degrees then line a 9x13” baking pan with foil or parchment paper and spray with nonstick spray. Set aside.
- Add baking chocolate and butter to a large, microwave safe bowl then microwave for 1 minute and 30 seconds. Whisk until chocolate is smooth, microwaving for 15-30 more seconds if needed to fully melt chocolate. Add sugar then whisk to combine. Add eggs and vanilla then whisk to combine. Add flour then stir to combine.
- Pour batter into prepared baking dish then bake for 30-35 minutes or until a toothpick inserted into the center of the brownies comes out with fudgy crumbs. Err on the side of underbaking vs overbaking. Check brownies at the 10 minute mark - if sides are browning too quickly, gently place a piece of foil on top then continue baking. Cool completely then remove brownies from pan, slice and sprinkle with powdered sugar, if desired, before serving.
Notes
- Be sure to use a “cup for cup” or “recipe ready” gluten free baking flour with a binder. I recommend King Arthur Gluten Free Baking Mix and Bob's Red Mill 1 to 1 Gluten Free Baking Flour.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
All good except for the sugar level. Very sweet brownie.
This turned out SO cute Courtney!! Love the colors you chose and you always have me when “mini” is included! wink
These look scrumptious! Your recipe sounds so yummy. Pinned it. So glad you shared with us at Merry Monday. This is one of my Featured post this week!lisa
My husband and I just read all of your blog. We’ll keep following you and living vicariously through your wonderful adventures! May you have calm seas, good tail winds , good Rum and smooth sailing!
My husband and I just read all of your blog. We’ll keep following you and living vicariously through your wonderful adventures! May you have calm seas, good tail winds , good Rum and smooth sailing!lisa
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Hello
I have celiac too, and my husband and I went out to dinner last night and I was shocked to learn that this restaurant cooks their aspargus veggie side in pasta water. Thankfully our waiter was great and filled us in, but I always get nervous when I almost make a mistake like that.
privateupgrades
We have 3yo and a 5 month old boys and the 3yo stopped napping for 3 months after the baby’ was born. He was in a crib too until about 2 months ago. Keep having quiet time and your guy will likely go back to napping again eventually!! Good luck!
These are absolutely fantastic! Best brownie I’ve had since going gluten free 6 years ago. My husband did not even believe they were gluten free! Thank you for this delicious chocolatey treat!!
So glad to hear it, Heather!! Thanks for your feedback and recipe review!
Why use vegan butter to then add eggs?
Do you have a replacement for the eggs thats vegan?
My son is allergic to dairy which is why I use vegan butter.
These sound fabulous! My current fav flour is bob’s red mill 1 to 1 baking flour. I’m making brownies for my sons’ birthday party because neither of them will eat cake (oh darn lol) but who can say no to brownies!? I have always used box mixes but would love to try making them on my own for once. I’m going to make a cream cheese frosting to go with it because the combo of chocolate and cream cheese is literally making my mouth water just thinking about it! <3 My older son has insisted on a ninja turtle theme, so I'm dying the icing green with homemade dye. Wish me luck!! I'm hoping this goes well since it will be a first for me.
Question! I just thought of it – do you have any idea if coconut oil subbed for butter would work? I use it in cakes, cupcakes, and muffins, but have never used in brownies and wonder if consistency is more of the issue over flavor. Thank you!! <3
I tried his recipe and it was amazing! My boyfriend loved them too, he couldn’t believe they were gluten free and baked with vegan butter. I’m currently on a Low Fodmap diet and all the ingredients are perfect for all the restrictions I have to follow. Thank you so much!!!
Wohoo!! So glad you were pleased with these, and they worked for your special diet needs too, Florence!