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stack of fudgy gluten free brownies

Fudgy Gluten Free Brownies

These fudgy gluten free brownies are rich, gooey in the center, and topped with a crackly crust. They’re easy to make, use simple ingredients, and taste just like classic brownies. No one will guess they’re gluten free.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 brownies
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1/2 cup 115 g butter (or coconut oil/vegan butter)
  • 1 cup 200 g granulated sugar
  • 1/2 cup 100 g brown sugar
  • 2 large eggs + 1 egg yolk
  • 1 tsp vanilla extract
  • 3/4 cup 90 g gluten free all-purpose flour (1:1 blend with xanthan gum)
  • 1/2 cup 45 g cocoa powder (unsweetened)
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1 cup 175 g chocolate chips or chunks
Optional: flaky sea salt for topping

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
  2. Melt butter in a microwave-safe bowl. Stir in granulated sugar and brown sugar until smooth.
  3. Whisk in eggs and yolk, one at a time. Stir in vanilla.
  4. In a separate bowl, whisk flour, cocoa powder, salt, and baking powder.
  5. Fold dry mix into wet ingredients until just combined. The batter will be thick.
  6. Stir in chocolate chips, saving a few to sprinkle on top.
  7. Spread batter evenly in the prepared pan.
  8. Bake for 28–32 minutes, until the edges are set and a toothpick comes out with moist crumbs.
  9. 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.