If you’ve been hunting for the best gluten free brownies fudgy enough to rival any bakery-style treat, you’re in the right kitchen. These brownies aren’t dry, crumbly, or “healthy-tasting.” Nope. They’re rich, gooey in the center, and loaded with chocolate flavor—the kind of brownies that make you forget you’re even eating gluten free.
I’ve tested more batches of brownies than I’d like to admit (my neighbors don’t mind, though). After plenty of whisking, melting, and taste-testing, this recipe came out on top. It’s simple, quick, and it works every single time.
Why You’ll Love These Gluten Free Brownies
- Fudgy center with a crisp, crackly top.
- Made with simple pantry staples.
- Easily adapted for dairy-free diets.
- No complicated techniques—just mix, pour, and bake.
- Perfect balance of gooey and chewy.
This is the kind of gluten free brownie recipe you’ll want to bookmark.
Ingredients You’ll Need
Here’s the lineup for these fudgy brownies:
- 1/2 cup (115 g) butter – You can swap with coconut oil or vegan butter for gluten free dairy free brownies.
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar – Adds moisture and depth.
- 2 large eggs + 1 egg yolk – That extra yolk makes the texture richer.
- 1 tsp vanilla extract
- 3/4 cup (90 g) gluten free all-purpose flour – Use a 1:1 blend with xanthan gum.
- 1/2 cup (45 g) cocoa powder – Unsweetened, high quality if possible.
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1 cup (175 g) chocolate chips or chunks – Because brownies without extra chocolate feel incomplete.
Optional but highly recommended: flaky sea salt for topping.
Step-By-Step: How to Make Fudgy Gluten Free Brownies
Step 1: Prep
Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper. Leave some overhang so you can lift the brownies out later.
Step 2: Melt the Butter
In a microwave-safe bowl, melt butter until smooth. Stir in both sugars while the butter is still warm. This helps create that shiny, crackly top.
Step 3: Add Eggs and Vanilla
Whisk in eggs and yolk, one at a time. Then stir in vanilla. Don’t rush here—you want everything well blended.
Step 4: Mix the Dry Ingredients
In another bowl, whisk together gluten free flour, cocoa powder, salt, and baking powder.
Step 5: Combine
Slowly fold the dry mixture into the wet. The batter will be thick—don’t panic, that’s what makes them fudgy.
Step 6: Chocolate Time
Fold in the chocolate chips or chunks. Save a handful for sprinkling on top before baking.
Step 7: Bake
Pour batter into the pan, smooth the top, and bake for 28–32 minutes. You want the edges set but the center still slightly soft. Insert a toothpick: if it comes out with a few moist crumbs, they’re ready.
Step 8: Cool and Slice
Here’s the hardest part: let them cool completely before slicing. This sets the fudgy texture. Use a sharp knife, wiping it clean between cuts for neat edges.
What You Get
Thick squares of chocolate bliss that no one will guess are brownies gluten free. They’re chewy on the edges, gooey in the center, and full of rich flavor. If you’ve been burned by dry or grainy GF brownies before, these will change your mind.
Variations to Try
- Gluten Free Dairy Free Brownies – Swap butter with coconut oil or vegan butter. Use dairy free chocolate chips. Same fudgy texture, no dairy.
- Extra Fudgy Brownies – Add 2 tbsp of brewed coffee or espresso powder to deepen the chocolate flavor.
- Nutty Brownies – Fold in 1/2 cup of chopped walnuts, pecans, or almonds for crunch.
- Salted Caramel Swirl – Drizzle caramel sauce over the batter before baking and swirl gently with a knife.
- Double Chocolate Brownies – Add 2 tbsp extra cocoa powder for an even darker, richer brownie.
Storage Tips
- Room Temperature: Store cut brownies in an airtight container for up to 3 days.
- Fridge: Keep them chilled for up to a week. They’ll be denser and chewier this way.
- Freezer: Wrap individual squares in parchment and place in a freezer bag. Freeze up to 2 months. Thaw at room temp or warm in the microwave for 10–15 seconds.
Jesse’s Tips for the Best Gluten Free Brownies
- Don’t overbake. Pull them out when the center looks slightly underdone. They’ll firm up as they cool.
- Mix sugar into warm butter. This trick gives you that shiny, crackly brownie top.
- Chill before slicing. Letting brownies cool makes them easier to cut into clean squares.
- Use a good gluten free flour blend. Not all flours are equal—choose one meant for 1:1 baking.
- Go heavy on chocolate. Chocolate chips in the batter + sprinkled on top = brownie bliss.
Final Bite
There you have it—the best gluten free brownies recipe that’s fudgy, rich, and reliable. Whether you’re making them for a gluten free friend, a family gathering, or just your own late-night chocolate craving, these brownies never disappoint.
If you make them, I’d love to hear how they turned out. Drop a comment or share a photo—I’m always excited to see your sweet creations.
Fudgy Gluten Free Brownies
Ingredients
Method
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Melt butter in a microwave-safe bowl. Stir in granulated sugar and brown sugar until smooth.
- Whisk in eggs and yolk, one at a time. Stir in vanilla.
- In a separate bowl, whisk flour, cocoa powder, salt, and baking powder.
- Fold dry mix into wet ingredients until just combined. The batter will be thick.
- Stir in chocolate chips, saving a few to sprinkle on top.
- Spread batter evenly in the prepared pan.
- Bake for 28–32 minutes, until the edges are set and a toothpick comes out with moist crumbs.
- Cool completely in the pan, then lift out and slice into squares.
Notes
- Don’t overbake—slightly underdone centers give that gooey texture.
- For a dairy-free version, swap butter with coconut oil or vegan butter and use dairy-free chocolate chips.
- Let the brownies cool completely before slicing. It makes them set and cut neatly.
FAQs
Q: Can I make these brownies nut-free?
Yes, they’re naturally nut-free as written. Just skip any nut add-ins.
Q: Do gluten free brownies taste different from regular ones?
Not with this recipe. They’re just as fudgy and indulgent as classic brownies.
Q: Can I use almond flour instead of a gluten free blend?
Almond flour works, but the texture will be softer and more crumbly. Stick with a 1:1 GF flour mix for best results.
Q: How do I make them extra gooey?
Bake on the lower end of the time range (28 minutes) and don’t overmix the batter.
Q: Can I double this recipe?
Yes, just bake in a 9×13-inch pan. Increase bake time by about 10 minutes.
