Gluten-Free Brownies
Published
If you are a chocolate lover like me, you are going to be taken to chocolate heaven when you bite into these gluten-free brownies! I like brownies to have a flaky crust and be light like a cake but also chewy inside. But most of all, I want to taste the chocolate. These are the ultimate easy, gluten-free brownies made from scratch. Seriously, you are not going to want to buy a gluten-free brownie mix again!
Gluten-Free Brownie Recipe
There is something just magical about brownies. For any chocolate lover, it’s an easy chocolate dessert that can be made in a little over 30 minutes.
Better than box-mix, these homemade gluten-free brownies are fudgy, chewy, and soft. I promise you won’t go back to your favorite gluten-free boxed brownie mix when you see how easy it is to make gluten-free brownies from scratch! These brownies truly are a one-bowl wonder recipe, you don’t even need a mixer!
Ingredients
- Unsalted Butter: Makes these brownies rich and tender. For a dairy-free option, use Smart Balance butter.
- Sugar: I used a combination of granulated white sugar and brown sugar to create moist and sweet brownies.
- Eggs: Help give the brownies structure.
- Pure Vanilla Extract: Enhances the sweetness of the brownies.
- Gluten-Free All-Purpose Flour with Xanthan Gum: I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- Cocoa Powder: Adds rich chocolate flavor to the brownies.
- Baking Soda: Helps the brownies rise so they aren’t too dense.
- Salt: Enhances the chocolate flavor of the brownies.
Tips and Suggestions
- So make sure to check the ingredients of your gluten-free flour and not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get gummy brownies!
- The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
Should I Use A Metal Or Glass Pan?
I like to bake brownies in a glass pan. Glass pans provide better heat distribution, which leads to more evenly baked brownies. Metal pans tend to produce a firm, but chewy brownie. Metal pans also heat up quickly and you will have to watch your brownies to keep them from over-baking.
Can I Add Mix-Ins?
Yes, add your favorite mix-ins like chocolate chips, M&M’s, or peanut butter swirls.
Storage Instructions
Store leftover gluten-free brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can freeze the brownies once they are completely cooled. Wrap tightly in plastic wrap or foil and place them in a freezer bag to store for up to 3 months. When ready to serve, thaw at room temperature for a few hours or in the refrigerator overnight.
More Gluten-Free Brownies and Bars to Try!
- Almond Flour Brownies
- Flourless Brownies
- Gluten-Free Blondies
- Gluten-Free Lemon Bars
- Gluten-Free Granola Bars
Gluten-Free Brownies
Ingredients
- 1/2 cup (113 g) unsalted butter, melted, Dairy-free use Smart Balance Butter.
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (110 g) brown sugar, packed
- 2 large eggs
- 1 teaspoon (5 ml) pure vanilla extract
- 3/4 cup (100 g) all-purpose gluten-free flour with xanthan gum, I like Pillsbury gluten-free.
- 1/2 cup (43 g) cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Recipe Video
Instructions
- Preheat oven to 350ºF (175°C).
- Spray the 8×8 square baking pan with gluten-free non-stick cooking spray or line the baking pan with parchment paper and coat the bottom and sides with gluten-free nonstick cooking spray or butter.
- In a large bowl, add melted butter, pure vanilla extract, granulated sugar and brown sugar and mix until fully combined.
- Add in eggs one at a time and mix until fully combined.
- In a medium-sized bowl combine gluten-free flour, cocoa powder, baking soda and salt and whisk together.
- Slowly add the gluten-free flour mixture to the wet ingredients and mix until fully combined and smooth.
- Pour the brownie batter to 8×8 sized baking pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out just barely clean. The sides of the brownies with start to pull away from the pan. Please watch your brownies because all ovens are different.
- Remove brownies and allow to cool completely. Enjoy!
- Store leftovers in an air-tight container.
Notes
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
- For the dairy-free option, I used Smart Balance butter.
- To store: Place gluten-free brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- To freeze: Wrap gluten-free brownies tightly in plastic wrap for up to 3 months.
- Mama says, “Please check all of your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Gluten-Free Brownies Step-by-Step
Preheat your oven to 350º F. Spray an 8×8 square baking pan with gluten-free non-stick cooking spray or line the baking pan with parchment paper and coat the bottom and sides with gluten-free nonstick cooking spray or butter. In a large bowl, add 1/2 cup of melted unsalted butter, 1 tablespoon of pure vanilla extract, 3/4 cup of granulated sugar, and 1/2 cup of brown sugar and mix until fully combined. Add in 2 large eggs one at a time and mix until fully combined.
In a medium-sized bowl combine 3/4 cup of gluten-free flour, 1/2 cup of cocoa powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt and whisk together.
Slowly add the gluten-free flour mixture to the wet ingredients and mix until fully combined and smooth.
Pour the brownie batter to 8×8 sized baking pan.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out just barely clean. The sides of the brownies with start to pull away from the pan. Please watch your brownies because all ovens are different. Remove brownies and allow to cool completely. Enjoy!
1 tablespoon (5 ml) pure vanilla extract??
5ml is a teaspoon, 15ml is a tablespoon. Which one is it? Im guessing a teaspoon 🙂
Tracy, thank you for catching that! It is 1 teaspoon (5ml). I have adjusted the recipe.
Oh my lord, I died and went to heaven!!!! Leftovers???? You are joking, these are the best have ever tasted thank you
This comment made me laugh out loud, thank you! So glad these hit the spot, no leftovers is the best kind of compliment.
Made this recipe 5x in the same month, probably put on about 2kg. Fantastic recipe! better even than brownies with gluten, if you’re still unsure, just do it.
Ha, I love this! So glad they’ve been on repeat at your house. And that’s the best kind of endorsement, better than the gluten version. Thank you!
This has always been my go to brownie recipe, reducing baking time to 25 minutes to make sure they are fudgy. Everyone always thinks they are amazing and can’t believe they are gluten free. It’s been a while since I made these and I forgot about time reduction (Pinterest used to let me put notes in there, but took them away). They came out way too cakey at 35 minutes, so I made another batch, since I’m taking them somewhere. Haven’t cut them yet, but they also look cakey! Not sure what went wrong! I still say this recipe is my favorite, I just have to work out these kinks!!!
So sorry these gave you trouble this time, especially since you already know your way around this recipe. A couple things worth checking. Pan material makes a bigger difference than you’d expect, glass distributes heat more evenly while metal heats up faster and can set the edges before the center catches up, so if you used a different pan between batches that could explain it. It’s also worth checking how you’re measuring the flour, scooping straight from the bag tends to pack in more than you’d think and can push brownies toward cakey. And since ovens really do vary, an oven thermometer can tell you if yours is running hotter than the dial says. Hope the next batch gets you back to fudgy!
Have you ever doubled this recipe and made in a 9×13?
Hi Paula, we haven’t tested a doubled batch in a 9×13-inch pan, so can’t say for certain how it will turn out. Since doubling the recipe will give you a thicker layer of batter in a 9×13-inch pan, the brownies will likely need additional baking time. I’d start checking them around the original bake time and continue baking as needed, keeping a close eye on the center. You’ll want a toothpick inserted in the middle to come out with a few moist crumbs rather than wet batter. If you give it a try, I’d love to hear how it works for you!
These brownies were perfect! Not dry or cakey, perfect amount of fudginess, exactly the way I like them, and the flavor was exactly right too. Thank you for such a great recipe!
I gave these a 4 because they are not as chewy as I like, but flavor is awesome!
High elevation alterations, if any?
Hi Caitlin, We haven’t tested this recipe at high elevation, so we can’t guarantee exact results, but general adjustments should help: reduce baking soda to about 1/4 tsp, bump the oven to 375°F, and cut the sugar by 1-2 tablespoons. Above 5,000 ft, an extra tablespoon of liquid can also help offset moisture loss. Watch the bake time, since it may finish a few minutes early.
The brownies have a rich chocolate flavor that thrills my family. Nice and chewy deliciousness.
Just finishing six dozen of these for the graduation party of a young friend. All the women in her family are GF and I’ve made a pan of these a time or two in the past. A couple of months ago she asked if I’d make some for her graduation party. “Sure”, I said. “How many?” “Six dozen.” I am nearly comatose but will retain consciousness long enough to deliver them. I’m so pleased to have found a recipe for GF brownies that is very straightforward, not at all complicated, and produces such yummy, chewy brownies.
If I may add a note to a poster who said hers turned out dry, the oven and the timing do make a difference and not all our ovens will produce the result intended by the recipe. In my case, I have to take them out at 25 minutes. I initially left them for 30 when I first began making them but have learned that, in my oven, 25 minutes is better.
Thank you for sharing a successful recipe.
Could not have said it better!!! I have a dual gas top / Electric oven and I’m telling you that oven just tends to be very very strong and hot compared to any other oven I have owned….