Discover the ultimate Gluten Free Brownies Recipe that’s rich, fudgy, and easy to make! Packed with chocolatey goodness, these brownies are a delightful treat for everyone—no one will know they’re gluten-free! Try this simple recipe and satisfy your chocolate cravings today!
Gluten Free Brownies Recipe
Brownies are just straight-up magical. For any chocolate fan, they’re the go-to sweet treat you can whip up in just over 30 minutes.
Forget the box mix—these homemade gluten-free brownies are straight-up fudgy, chewy, and soft. Trust me, once you see how easy it is to whip up these brownies from scratch, you won’t ever reach for that boxed stuff again! It’s a total one-bowl wonder, and you don’t even need a mixer!
Watch my Latest video on Gluten Free Brownies
Ingredient
Unsalted Butter: Keeps these brownies rich and soft. For a dairy-free swap, go for Smart Balance butter.
Sugar: I mix white sugar and brown sugar for that perfect sweet and moist bite.
Eggs: They give the brownies structure and hold everything together.
Pure Vanilla Extract: Boosts the sweetness and flavor.
Gluten-Free All-Purpose Flour with Xanthan Gum: I roll with Pillsbury gluten-free. Different blends can mess with your results, so pick a good one.
Cocoa Powder: Brings that deep, chocolatey flavor.
Baking Soda: Gives the brownies a little lift so they don’t end up too dense.
Salt: Makes the chocolate flavor pop.
Tips and Tricks
Make sure to check your gluten-free flour ingredients—don’t add extra xanthan gum if it’s already in there, or you’ll end up with gummy brownies!
The best way to measure gluten-free flour is the ‘spoon & level’ method. Scoop the flour into the measuring cup with a spoon, then use the back of a knife to level it off at the top
Metal Pan or Glass Pan—Which One’s Better?
I really like to make brownies in a glass pan. They will bake up more evenly that way, so you get it really nice and even. Metal pans give you more of a chewy, firmer brownie, but they tend to overcook pretty quickly as well.
Can I Add Mix-Ins?
Yeah, add your favorite mix-ins: chocolate chips, M&M’s, or even a swirl of peanut butter.
Storage Instructions
Keep leftover gluten-free brownies in an airtight container at room temp for up to 3 days or in the fridge for up to a week. You can also freeze them once they’re fully cooled. Wrap them up tight in plastic wrap or foil, then pop them in a freezer bag—they’ll last up to 3 months. When you’re ready to eat, let them thaw at room temp for a few hours or overnight in the fridge.
FAQ’s For Gluten Free Brownies Recipe
- Can I use any gluten-free flour blend for these Gluten Free Brownies Recipe?
Not all gluten-free flours are the same. Make sure to use a blend that includes xanthan gum or another binding agent. It’s best to follow the recipe recommendation for the best results. - How do I make my gluten-free brownies fudgy instead of cakey?
For fudgy brownies, use more fat (like butter or oil) and less flour. Avoid overbaking, as this can make them dry and cakey. - Can I substitute eggs in gluten-free brownies?
Yes, you can use flax eggs, chia eggs, or an egg replacement powder as a substitute. However, this may slightly change the texture of the brownies. - How do I store gluten-free brownies to keep them fresh?
Store them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze them for up to 3 months. - Why do my gluten-free brownies turn out crumbly?
This could be due to the type of flour blend used or a lack of moisture. Make sure your blend includes a binding agent like xanthan gum, and check that you’ve added enough fat (butter or oil) to the mix.
Gluten Free Brownies Recipe
Course: DessertCuisine: American9
servings10
minutes26
minutes264
kcal36
minutesIf you, like me, are a chocolate lover, these gluten-free brownies take you all the way to chocolate heaven with each and every bite!
Ingredients
1/2 cup unsalted butter, melted (or use Smart Balance Butter for a dairy-free option)
3/4 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 tablespoon pure vanilla extract
3/4 cup all-purpose gluten-free flour with xanthan gum (I prefer Pillsbury gluten-free)
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
- Preheat your oven to 350º F.
- Spray an 8×8 square baking pan with gluten-free non-stick cooking spray, or line it with parchment paper and coat the bottom and sides with gluten-free nonstick spray or butter.
- In a large bowl, mix together the melted butter, pure vanilla extract, granulated sugar, and brown sugar until well combined.
- Add the eggs one at a time, mixing until fully incorporated after each addition.
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until everything is fully combined and smooth.
- Pour the brownie batter into the prepared 8×8 pan.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The sides of the brownies will start to pull away from the pan, so keep an eye on them, as oven times can vary.
- Remove the brownies from the oven and let them cool completely. Enjoy!
- Store any leftovers in an airtight container.
Notes
- So, tip number one: I’m really liking Pillsbury gluten-free flour. Heads up: not all gluten-free flours are created equal, so your baking results may be different depending on the blend that you choose.
When measuring gluten-free flour, the best method is actually the ‘spoon & level’ method. This means scoop the flour into the measuring cup with a spoon and then take the back of a knife to level it off at the top.
If you prefer dairy-free, I use Smart Balance butter.
Storage Tips: You can store gluten-free brownies in an airtight container at room temperature for 3 days, or up to a week in the fridge. If you want to freeze them, just wrap ’em up tight in plastic wrap and they’ll keep up to 3 months.
Nutrition Facts
1 servings per container
- Amount Per ServingCalories264
- % Daily Value *
- Total Fat
12g
19%
- Saturated Fat 7g 35%
- Cholesterol 63mg 21%
- Sodium 301mg 13%
- Potassium 102mg 3%
- Total Carbohydrate
38g
13%
- Dietary Fiber 2g 8%
- Sugars 29g
- Protein 3g 6%
- Calcium 31%
- Iron 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
