Go Back
Gluten Free Brownies

Gluten Free Brownies

These Gluten Free Brownies are rich, fudgy, and topped with a shiny crackly crust — everything you love about classic brownies, but without the gluten. Simple pantry ingredients and an easy mixing method deliver perfectly chewy edges and gooey centers every time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 brownies
Course: Baking, Brownies, Dessert
Cuisine: American, Gluten-Free
Calories: 190
Ingredients Method Notes

Ingredients
  

Dry Ingredients:
  • ½ cup 60g gluten-free all-purpose flour (1:1 blend with xanthan gum)
  • ¼ cup 25g unsweetened cocoa powder (high-quality recommended)
  • ¼ tsp salt
Wet Ingredients:
  • ½ cup 115g unsalted butter (or dairy-free butter)
  • 4 oz 115g dark chocolate, chopped (or extra ¼ cup cocoa powder)
  • 1 cup 200g granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
Optional Add-ins:
  • ½ cup 85g chocolate chips or chunks
  • ½ cup 50g chopped walnuts or pecans
  • 2 tbsp peanut butter for swirling

Method
 

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving an overhang for easy lifting.
  2. Melt Butter & Chocolate: In a small saucepan over low heat, melt the butter and chopped dark chocolate together, stirring until smooth. Remove from heat and let cool slightly.
  3. (If using only cocoa powder, melt butter first, then whisk in cocoa.)
  4. Whisk Wet Ingredients: In a large mixing bowl, whisk together the sugar, eggs, and vanilla for 1–2 minutes until pale and slightly thickened. This helps create the shiny brownie top.
  5. Combine Mixtures: Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly until glossy and smooth.
  6. Add Dry Ingredients: Sift in the gluten-free flour, cocoa powder, and salt. Gently fold together with a spatula until just combined — do not overmix.
  7. Add Mix-Ins: Fold in chocolate chips, nuts, or any other add-ins if using.
  8. Bake: Pour the batter into the prepared pan, spreading evenly. Bake for 20–25 minutes, or until the center is set but still slightly soft. A toothpick should come out with moist crumbs, not clean.
  9. Cool & Slice: Allow brownies to cool completely in the pan for at least 30 minutes. Lift out using parchment paper and slice into squares.

Notes

  • Flour: Use a trusted 1:1 gluten-free flour blend that includes xanthan gum for best results.
  • Don’t overbake: Slight underbaking gives that signature fudgy center.
  • Cooling is key: Cutting too soon can cause them to crumble. Let them set before slicing.
  • Flavor Boosters: Add espresso powder for deeper chocolate flavor, or swirl in peanut butter or caramel for variations.
  • Storage:
    • Room temperature: 3 days in an airtight container.
    • Refrigerator: 5 days.
    • Freezer: Up to 2 months — thaw before serving.