By Wendy Stoltz / Last Modified On January 15, 2023
A recipe for Gluten-Free Brownies that are rich, chocolaty, and cake-like.
I've included instructions for making thick and fudgy gf brownies or frosted cake-like gluten-free brownies. I've also included instructions for lots of other dietary adjustments.
You can decide how decadent and what style you want your brownies to be with this gluten-free brownie recipe that has been tested and perfected. You won't need to use a gluten-free brownie mix ever again.
Why You Will Love This Recipe
- It's incredibly fudgy and moist
- It only takes one bowl
- It's easy to make
- You probably already have all (or most) the ingredients
GLUTEN-FREE BROWNIES RECIPE
Gluten-Free Brownies are one of my favorite chocolate treats to bake because they are quick to put together and everyone loves them.
You can enjoy this recipe as is or if you can't have dairy you can make them gluten-free dairy-free brownies with a few easy swaps.
If you can't consume eggs, I have a gluten free vegan brownie recipe you're going to love.
If you want to try a flourless recipe you'll want to make my Flourless Brownies.
I also have a delicious Grain-Free Hazelnut Brownies recipe.
Lately, I've been making sure I have all the staple gluten-free recipes for you.
Some of my favorite staple gluten-free recipes are my Gluten Free Pizza Crust, Gluten Free Pancakes, and Gluten-Free Vanilla Cupcakes. They are all simple to make like this gluten-free brownie recipe.
The ingredients in this gluten-free brownie recipe are easy to find and so simple.
INGREDIENTS IN GLUTEN-FREE BROWNIES
Sugar - Granulated sugar gives us pure sweetness. These brownies are sweet, but not too sweet.
Butter - 1 and a half sticks of butter, melted and cooled just slightly to room temperature will be perfect here. Lots of butter means tastier baked goods! Make this recipe dairy free by using a dairy-free butter.
Cocoa Powder - For the best brownies, use a good quality, gluten free, unsweetened cocoa powder.
Eggs - Eggs help to bind all of the other ingredients together. Allow your eggs to come to room temperature so that they incorporate better.
Milk - Milk is the liquid that helps to create the perfect brownie batter.
Vanilla Extract - A good quality gluten free vanilla extract helps bring out the flavor of the cocoa even more.
Gluten-Free Flour Blend - I use Bob's Red Mill Gluten Free 1-to-1 Baking flour.
Baking Soda and Baking Powder - I use a little bit of each to get the texture and rise that I want in my brownies.
Gluten-Free Chocolate Chips - these are optional, but I love the extra hit of chocolate that they provide.
TIPS FOR MAKING GLUTEN-FREE BROWNIES
Always double-check that your ingredients are gluten-free
Also, make sure that they haven't passed the expiration date.
If possible, use room temperature ingredients
The ingredients mix better, and coat the flour better.
Use a high-quality gluten-free flour blend
I used Bob's Red Mill 1-to-1 Gluten Free Flour for this recipe.
When measuring your gluten-free flour, spoon your flour into your measuring cup then level
Don't scoop then level.
Let your oven sit for 5 minutes after the preheat cycle is complete
This step is important to allow the oven temperature to even out.
If you have any questions on how to make gluten-free brownies, please leave a comment and I will get back to you!
HOW TO MAKE GLUTEN-FREE BROWNIES
- Preheat your oven and add the sugar, melted butter, and cocoa to a large mixing bowl.
- Mix until combined. Batter will be thick.
- Add the milk, eggs, and vanilla.
- Mix until combined. Batter will be runny.
- Add the gluten-free flour, baking soda, and baking powder and mix until combined.
- If you want fudgy gluten-free brownies, add in the optional chocolate chips and stir until combined.
- Pour your gluten-free brownie batter into a pan.
- Bake until the center is set. If desired, frost with icing for frosted gluten-free brownies.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
GLUTEN-FREE BROWNIES VARIATIONS
It's easy to make gluten-free brownies from scratch and a lot less expensive than purchasing a gluten-free brownie mix at the store. The best part about this recipe is that it's flexible. Check below for the type of brownies that you want to make.
GLUTEN-FREE CAKE BROWNIES
For gluten-free cake brownies, pour your batter into a 9X9 square baking pan and bake for 28-35 minutes. Reducing the pan size delivers thicker gf brownies. The air pockets formed during baking in a smaller pan gives these brownies and extra lift, making them more cake-like.
FUDGY GLUTEN-FREE BROWNIES
If you want more of a fudgy gluten-free brownie, follow the directions below of using a 13 X 9 pan or a 15 X 10 pan and add in the optional chocolate chips. The chocolate chips will melt and weigh down the batter slightly, delivering a more fudge-like brownie.
Can I Add Any Mix-Ins To The Gluten-Free Brownie Mix?
Absolutely! You can add different mix-ins and toppings to your gluten-free brownies, including:
- Chopped nuts (pecans, walnuts, almonds)
- Toffee bits
- Chocolate chips
- Mini marshmallows
- Browned butter
- Coarse sea salt
MAKE GLUTEN-FREE BROWNIE MIX
Did you know that you can mix the dry ingredients for gluten-free brownies and store them as a gluten-free brownie mix? Simply place your dry ingredients in a jar or a container and when you are ready to bake your gf brownies, add in the wet ingredients and bake as directed. You can even add the chocolate chips to your dry gluten-free brownie mix before storing.
FROSTED GLUTEN-FREE BROWNIES
If you're like me, then you appreciate a good frosted gluten-free brownie. If you do want to frost gluten-free brownies, you can either use your favorite frosting, or you can mix up the frosting from my gluten free chocolate cake and use it.
GLUTEN-FREE DAIRY-FREE BROWNIES
For this recipe, I've tested making gluten-free dairy-free brownies with a dairy-free butter, dairy-free milk, and dairy-free chocolate chips, and it tastes delicious. I haven't tried making these dairy-free using oil. I imagine it'd be even closer to a cake texture.
Can I Freeze Gluten-Free Brownies?
Yes, you can freeze these brownies by slicing them and placing them in a ziplock bag. The best way to do this is to squeeze out any excess air and freeze for up to 2 months.
How do I store gluten-free brownies?
You can store gluten-free brownies in an airtight container at room temperature for up to 4 days.
Can I replace the eggs with flax eggs?
Yes, replacing eggs with flax eggs in this gluten-free brownies recipe should work just fine.
What do gluten-free brownies taste like?
If you make gluten-free brownies with high-quality gluten-free flour and other classic ingredients such as cocoa powder, gluten-free brownies can taste just like regular brownies. It's true, when using this recipe, you won't be able to tell the difference!
Why do gluten-free brownies fall apart?
Gluten-free baking flour that contains xanthan gum acts like a binder in gluten-free baked goods and maintains their structure. Without it, your gluten-free brownies will probably crumble. Bob's Red Mill Gluten Free 1-to-1 Baking flour that I use in this recipe contains xanthan gum and prevents your brownies from falling apart.
Can I replace the butter with oil in this recipe?
You can, but keep in mind that it will change the texture of your gluten-free brownies.
Should I Use Salted or unsalted butter?
What Is The Best Type Of Pan To Bake Gluten-Free Brownies In?
My recommendation is to use a metal baking pan if possible. Metal pans help conduct heat better when making brownies. You can also use a glass 9x13 pan.
Again, if you have any questions on how to make gluten-free brownies, please let me know. I've given you instructions on how to make frosted gluten-free brownies, fudgy gluten-free brownies, and gluten-free cake brownies.
This easy gluten-free brownies recipe is pretty versatile and no matter which brownie you prefer you are going to love this recipe. If you prefer to eat grain-free, you'll want to make these Paleo Brownies. Baking for a non-gluten-free crowd? Try this recipe for Sweet Potato Brownies.
Did you make this gluten-free brownie recipe? Please leave a starred rating and a comment below letting me know which way you made them, what flour blend you used, and what you thought!
Gluten-Free Brownies
Gluten-Free Brownies that are rich, chocolaty, and cake-like. You can enjoy this gluten-free brownies recipe as is, or if you can't have dairy, you can make them gluten-free dairy-free brownies.
Ingredients
- 1¼ cups granulated sugar
- ¾ cup butter (1½ sticks), melted
- ½ cup unsweetened cocoa
- 2 eggs
- 1 cup milk
- 1 teaspoon gluten-free vanilla extract
- 1½ cups all-purpose gluten-free flour blend
- 1 teaspoon gluten-free baking powder
- ¼ teaspoon baking soda
- ½ cup gluten-free chocolate chips (optional)
Instructions
- Preheat oven to 350°F (180°C). Position the oven rack in center
of oven. Grease a 13x9x2” pan; set aside. See notes below for different brownie options. - In a large mixing bowl, combine sugar, melted butter, and cocoa.
- Add the milk, eggs, and vanilla and mix until combined.
- Add in the flour, baking powder and baking soda.
- Optional: stir in chocolate chips if desired.
- Spread batter into the pan and bake for 28–30 minutes or until center is set and a toothpick inserted near the center comes out clean.
- Cool in pan on a wire rack. Frost if desired.
- Cut into brownies and store in an airtight container.
Notes
- Always double check that your ingredients are gluten free and that they haven't passed the expiration date.
- If possible, use room temperature ingredients. The ingredients mix better, and coat the flour better.
Use a high quality gluten free flour blend. I used Bob's Red Mill 1-to-1 Gluten Free Flour for this recipe. - When measuring your gluten free flour spoon your flour into your measuring cup then level, don't scoop then level.
- Let your oven site for 5 minutes after the preheat cycle is complete to allow the oven temperature to even out.
- Gluten Free Dairy Free Brownies - For this recipe, I've tested making gluten free dairy free brownies with a dairy free butter, dairy free milk, and dairy free chocolate chips. I haven't tried making these dairy free using oil. I imagine it'd be even closer to a cake texture.
- For gluten free cake brownies, pour your batter into a 9X9 square baking pan and bake for 28-35 minutes. Reducing the pan size delivers thicker gf brownies. The air pockets formed during baking in a smaller pan gives these brownies and extra lift, making them more cake-like.
- If you want more of a fudgy gluten free brownie, follow the directions below of using a 13 X 9 pan or a 15 X 10 pan and add in the optional chocolate chips. The chocolate chips will melt and weight down the batter slightly, delivering a more fudge like brownie.
- Gluten Free Brownie Mix - Did you know that you can mix the dry ingredients for gluten free brownies and store them as a gluten free brownie mix? Simply place your dry ingredients in a jar or a container and when you are ready to bake your gf brownies add in the wet ingredients and bake as directed. You can even add the chocolate chips to your dry gluten free brownie mix before storing.
- Frosted Gluten Free Brownies - If you're like me then you appreciate a good frosted gluten free brownie. If you do want to frost gluten free brownies you can either use your favorite frosting, or you can mix up the frosting from my gluten free chocolate cake and use it.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 146Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 32mgSodium: 91mgCarbohydrates: 18gFiber: 1gSugar: 12gProtein: 2g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
natalie
I love gluten free brownies even more than regular brownies! These look so fudgy and chocolatey!
chrystal
Hi Natalie,
Me too! Thank you for stopping by.
Best,
Chrystal
Paula
Just made these today....delicious! I only had about 1/2 cup of almond milk and so added coconut milk to make a full cup. Wasn't sure how that would work out but no problem. I used a 9x9 pan and added chocolate chips also. Another great recipe!!
Malibu
I made these brownies on the very morning it posted. They are wonderful! Rich and moist. I live at a 6200 elevation so I did need to bake them about 10 minutes longer. My whole family loved them!
chrystal
Hi Malibu,
I'm so glad you liked this brownie recipe. Thank you for letting me know.
Best,
Chrystal
Mia
Hi Chrystal! Do you think I could melt the chocolate to add to the batter? I want to make a cake with this recipe so I want it to have a cake-like consistency, but richer and more chocolatey. Or is it enough with just the cocoa powder for a very chocolatey flavor? And if I can add melted chocolate, how and at which point should I add it? Thanks!
chrystal
Honestly, I haven't tried adding melted chocolate to this recipe. You could add chocolate chips though.
Best,
Chrystal
Sandra Snowdon
Im in the uk. Do you have any idea for an equivalent gf flour and how to change American weights etc to metric etc. Look really yummy so can't wait to bake them x
chrystal
I don't for this recipe, but I'll try to get it up soon.
Best,
Chrystal
Alta van Niekerk
It looks yummie. Going to try it. Unfortunately we do not get the Red Mill Flour in South Africa.
We do, however, have a mix gluten free flour. Can't wait to make them.
Thank you
chrystal
Let me know how they turn out with your flour mix.
Best,
Chrystal
Scott G
Now this was an excellent recipe! Well explained, easy to follow, variable options, and extremely tasty! I appreciate its simplicity and yet it packs a delicious and complex punch. Thanks for not trying to be too ‘scientific’ and for delivering a quality winning brownie recipe! I love the cake like texture...and frosted mine too.
chrystal
Thank you Scott. I am so glad you think so 🙂
Best,
Chrystal
Bonnie
Can you freeze these brownies? I want to make a baked Alaska.
chrystal
Hi Bonnie,
Yes, you can freeze them.
Best,
Chrystal
Christine Flanagan
Deliciously decadent with a wonderful fudge-like texture. These were enjoyed by all and will be my new go to brownie recipe!
Thanks, Chrysal!
chrystal
You are very welcome. I am so glad you love them. Thank you for sharing.
Best,
Chrystal
Michele
Excellent recipe- easy and very tasty. I put half the batter in a squeak and the other half in a mini muffin time (12). Both turned out great!
Michele
Sorry-autocorrect mistake: I meant to say square pan and mini muffin tin
chrystal
So glad you liked them. Thank you for sharing 🙂
Claire
I am new on my gluten free journey and have been missing baked goods. These are delicious!!!!! Thank you, even my kids, who were very skeptical love them. And they were super easy to make.
chrystal
I am so glad you and your kiddos loved them. Thank you for letting me know.
Best,
Chrystal
Kamillia
My chocolate chips didn’t melt. Any tips on this?
chrystal
Maybe try mini chips or a different brand next time.
Best,
Chrystal
Elly
Do you think I could replace the eggs with flax egg?
chrystal
Yes, it should work good in this recipe.
Best
Chrystal
Lora
Perfect!! Moist and just the right consistency. Not too sweet but just right. Nice and chocolatey. I froze some and they thawed out just fine with no reduction in quality.
I made the basic recipe in a 9 x 13 pan, with a couple of changes:
For a fourth of the milk I used unsweetened almond milk (to try, to maybe go toward a dairy free version).
For the butter, I used room temp. Earth Balance, Original.
For the frosting I made a basic chocolate butter cream, using coffee for the liquid instead of milk. I also used the Earth Balance instead of butter.
chrystal
I am so glad you liked them. Thank you for letting me know.
Best,
Chrystal
Lisa
I made the basic recipe, exactly as written and they turned out perfect! I think I'm starting to get the hang of this gluten free baking thing, thanks so much for your recipes.
Mrbluesky
Is it possible to replace the butter with oil? Or would that mess up the consistency?
chrystal
You can use oil but yes, it will change the texture.
Best,
Chrystal
Kathy
I have a glass 9x13 pan, any changes to temperature or time?
Lindsay
The general rule when baking in a glass pan is to reduce the temperature by 25 degrees F. Time should be the same, but keep an eye on them toward the end.
Megan
Salted or unsalted butter?
Lindsay
We used salted butter in this recipe. You could also use unsalted butter and then add 1/4 teaspoon of salt to the batter. Thanks for asking!
Ellen
I used the Bob's Red Mill Gluten Free All Purpose Flour. I didn't have milk, but used Coconut milk. Everything else was the same as the recipe with choc chips. They came out awesome! My husband who needs gluten free ate 3 right away before even cooling off! That's a good indicator that they were great! It's hard to find gluten free recipes that taste like what we were used to before.
Thanks for the recipe!
Wendy Stoltz
Hi Ellen, we are so pleased your husband loved them. Thanks for commenting!
Peter
Just made the recipe and loved the results, however I have a question on the height of my bake. I used an 8 X 8.5 pan and needed to bake for 46 min and the middle rose quite high. The end result looked like a brownie cake, i.e. quite tall for brownies. Tasted great though. Can I reduce the baking soda or powder to get less lift when baking in an 8 X 8 pan? If so, what would your recommendations be?
Wendy Stoltz
Hi Peter,
Reducing the pan size delivers thicker gf brownies. The air pockets formed during baking in a smaller pan gives these brownies an extra lift, making them more cake-like. I'm have not tested anything else you can do for a different result. But play around with the baking soda or reduce the amount of batter used in the pan. But as mentioned this is off the top of my head, not tested.