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 unsalted butter, melted, Dairy-free use Smart Balance Butter.
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 3/4 cup all-purpose gluten-free flour with xanthan gum, I like Pillsbury gluten-free.
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350º F.
- 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!
Simply the best brownie ever. Everyone loves these brownies. I can seem to make enough of them to last more than one hour in my fast pace household. Thank you for sharing. My daughter has to have gluten free but these are so delicious anyone who tastes them falls in love.
Good
If I double or triple recipe what size pan would I use?
Hi Heather, You can double it and use a 9×13″ pan
My daughter has busy been diagnosed with Coeliac disease and she loves Brownies, so I was upset that she couldn’t have her old ones. But after lots of different recipes, I came across this one and it’s absolutely PERFECT! Still soft in the middle and the crunchy on the outside! Thank you so much!! 💓
Perfect!
these are awesome!! I made these one year for a cooking and foods class. My dad has celiac so I wanted the recipe to be gluten free for him as well. taste wonderful, good texture, and my niece (who was 2 at the time I made them that year) also really liked them!
“These are literally the best brownies ever – gluten-free or not!” My 17-year-old daughter tried them first after I baked them and this is what she told me. I was surprised because she is not gluten-free. I was hoping that they would be good, but I was definitely not expecting her to react like that. When I tried them I had to agree. They are chewy and fudgy and they taste incredible. Sweet and salty and chocolatey. I used real butter, King Arthur brand measure for measure gluten free flour and I added some nestle semisweet chocolate chips. I also used organic cacao powder. I started checking for doneness at around 28 minutes but I think it took about 38-40 minutes in my oven. Absolutely superb!
Wow I just made this doubling the batch as all my family are coming over for mothers day. I just got it out the oven. Oh my goodness, perfect. Didn’t drop in the middle at all. Perfectly level and I licked the bowl lol. So delicious. I don’t know how to put a picture on the site but it’s perfect.
If you’re looking for a fast and easy dairy free and gluten free brownie recipe this is it. It never fails to produce delicious brownies. They freeze and travel well. I have used earth balance plant based butter and a King Arthur baking flour with xanthan gum added.
i make these brownies all the time, this recipe is so easy and so perfect. a bit of chocolate chips and walnuts will take you a long way!
Very yummy! Would give this recipe 10 stars if I could. They are so juicy with a mix of sweet and salty flavors in them. Do you know if it would change the recipe if you put chocolate chips or nuts in them? Very impressed.
They were pretty good, but they were just a bit too sweet. next time I am going to add less sugar but like I said they were pretty good.
I’m about to make these brownies. I looked at the link on the plant-based butter you recommended, I don’t like the ingredients I don’t think they’re healthy. I don’t like palm oil because of the planting practices, and I’ve heard a lot of bad things about canola oil. I’m going to try it with coconut oil. refined coconut oil that doesn’t have any coconut taste or it might be good with the virgin coconut oil that has a slight coconut taste
you’re looking for healthy when it comes to brownies….?
Absolutely delicious and so easy to make.
Super yummy! (even more so after refrigerating), only took about 15 minutes to make the batter and finished making them in just under 50 mins! super easy recipe. i even did mine in a 6×12 pan and it worked fine, the brownies were a little thinner than pictured but they were still delicious! if you’re gonna do it in a bigger pan i recommend doing like 1.5x the recipe so it doesn’t end up half the height like mine
Made it just like the recipe and no variations. Excellent and delicious. Rose nicely. It was a very thick batter, but I just spread it out and it was awesome
This is my favorite brownie recipe. I added 1/4 cup of chocolate chips.
These were great! I used Great Value AP gf flour and added some chocolate chips. I’m the only gf person in my house so halved the recipe and baked it in a smaller dish. My batter was pretty thick so I added a splash of almond milk.
I baked it for 20 minutes since it was smaller – they were still pretty gooey in the mind but that ended up being nice. These were nice and chocolatey without being overly sweet
I just finished making these brownies and they are amazing! Thank you for sharing this recipe.
I haven’t even gotten them out of the oven yet, but I am concerned. I didn’t have a batter, it was more like a cookie bar consistency…and that’s only because I added some oil. Is there supposed to be millk, but it is not listed?
Hi Malinda, the recipe is correct as written. We recommend checking out the video and/or the step-by-step photos for a reference on what the batter should look like.
I made this with just brown rice flour by accident, and it was still really good! I also made it with another diy GF blend (glutenfreerecipebox.com/copycat-recipe-bobs-red-mill-gluten-free-1-to-1-baking-flour), and it was good too. Thanks for a great recipe!
Denise
Great brownies. Added One extra egg and 1/2 cup of chopped walnuts. bake 35 minutes. it did sink somewhat in the middle but not overly. Serve with a dollop of whipped cream and a fresh raspberry. Delicious. thank you for the recipe.
I used this recipe for my festive peppermint brownies and it worked perfectly. Some peppermint extract, peppermint M & M’s in the batter and topped with crushed Candy canes (10 minutes after cooling or they melt too much)
Love this gluten free option—thank you!
Easy recipe with excellent results. Depending on the heat of your oven, it might just take 20 or so minutes.
for some reason the batter is not smooth and runny , it’s dry and clumpy so I wasn’t able to pour it into the pan. What could I have done wrong?
Hi Elle, what brand of flour did you use? Different brands require different levels of hydration, so you may have to adjust if you did not use Pillsbury. We also recommend measuring your ingredients with a food scale for the most accurate results.
I LOOOVE this recipe! Thanks so much. Sometimes I do a lil variation by adding some instant coffee powder to give them a bit of a mocha flavor.
I love all your recipes!
there are so good I made them once and today I’m making them again at my mom’s request. I love the recipe and how easy and straightforward it is easy enough for me (not even 13 yet) to bake independently. I added in dark chocolate chunks and it’s was perfect no complaints here. But I used Robin Hood Gluten Free flour.
Can I make these with cacao powder instead of cocoa powder?
Hi Sarah, that should work, but the flavor will be different.
I followed everything right even double checking it and then when it came out if the oven it had no taste and no shape
Hi Charlotte, what brand of GF flour did you use? Different flours have different hydration requirements which can cause the brownies to turn out shapeless.
One of the best brownies I have ever made! I’m not gluten free, but decided to try this recipe. I added about a 1/2 cup of chocolate chips in the batter, and it was great. I recommend this recipe for anyone wanting amazing brownies!
I made this a couple of days ago mainly for my daughter who can’t eat gluten since we had store bought Little Debbie brownies that she can’t eat. Now I need to make more in a larger pan because everyone is eating them and Little Debbie sits in the pantry.
First time baking brownies and they turned out delicious!
I made these in a round metal pan. I split the round brownie in half horizontally, put one layer in a round spring form pan, added almost a half gallon of softened mint chocolate chip ice cream layer and topped with a second round of brownie. At serving time I drizzled with chocolate sasuce (have also drizzled with homemade hot fudge sauce. Definitely a hit!
This has been my go to GF recipe for brownies for years. I’ve used Bob’s Red Mill and King Arthur GF blends with success. We also enjoy these brownies added to homemade vanilla ice cream. I usually add flaky sea salt to the top, and sometimes add semisweet chocolate chips to the batter. Absolutely delicious!
Thank you so much for sharing this, my mom is GF and I wanted to treat her to something new during her visit last year and have since made it 4x. SO delectably good! They are perfectly chewy, fudgy and soft as described – they bind even better once you let it sit overnight. The first two times I made it as written but with Bobs 1 to 1 and then Pillsbury, the other two times I read all reviews first to confirm outcomes and see what tweaks others considered before going with my own.
Notes: (Baked in glass every time) 1. Bob’s is better for the even rise and crinkle crust and requires a little more baking time. You have a slight unleveling with Pillsbury in your pic but like others, I experienced a deeper sink w rising corners with it – don’t mind it. 2. Even as a vanilla-over-chocolate girlie, I felt these could use lil more of a depth punch in the chocolate department. Using Dutch process cocoa did it. Espresso is a must-add if you really want to take it there! 3. Cutting the sugar a smidge doesn’t hurt the turnout 🙂
These brownies were unbelievably delicious! The amount of cocoa imparted just the right amount of chocolate flavor. I was skeptical about the amount of sugar, but followed the recipe thinking the brownies would be too sweet … but no perfection! The only things I did differently were using unrefined coconut oil, which added a depth of flavor that was undefinable, but delectable, and a gluten free flour blend* that has become my go-to blend for most of my gluten free baking. This is my new favorite and forever brownie recipe.
*I doubled the recipe and added 1/2 tsp Xanthan gum.
For doubling the recipe, what size pan did you use and how long for baking time?
Delicious and very easy to make! Thank you!
Best GF brownies! My son is allergic to wheat, and our whole family enjoys how these brownies taste – they are delicious! We use Bob’s Red Mill 1:1 flour, and they turn out perfectly each time. Thank you so much for this recipe!
These are genuinely the best brownies I’ve ever made/had. The rest of my family isn’t gluten-free but these brownies barely last 24 hours with everyone reaching for them. I add chocolate chips and make these pretty much every month!
The VERY best gluten free brownies that I have ever made!! Thank you so much for sharing this recipe as brownies are my favorite!
Best brownies I’ve ever made honestly! Edges pulled away from the pan, cooked evenly, and was the perfect texture! Kind of chewy, slightly cakey. I’m not a fan of overly fudgy/underdone so I loved this. Added chocolate chips and worked out really great with a heavily buttered pan!
Hi. The taste and texture are great! The only problem is that I’ve now made this at least 10 times, and each time it drops in the center and is high on the edges. Any idea how to prevent this? I’m using an oval shaped ceramic baking dish. Thanks.
Hi Ann, it may be a problem with your baking dish! Ceramic conducts heat less evenly than metal and can cause the outsides to overbake long before the inside is fully done!
Hi! I just baked these in a metal 8×8 pan and I had the same issue (high on the edges, low in the middle). Not sure why!
Hi Judy, it could just be your oven. Many ovens run a bit hotter than the stated temperature, which can cause the brownies to rise a bit too quickly, then collapse in the middle. As long as they are baked through, though, this isn’t necessarily a problem– just a funky quirk!
Do you have any advice for making these at a high altitude? The flavor is delicious but I can’t get them to turn out quite right
LOVE the flavor of these! I feel like the edges and bottom gets a little hard…BUT, the reason I only gave 4 stars, is because I can’t seem to get them done enough. They’re not gooey, but just look like they’re not quite done enough…I LOVE that, but the people I’ve given them to, don’t.
thank you. this was great. fast. easy. everyone loved then, with icing or without. Lorna
I love the recipe. I used butter and Great Value GF Flour. I topped it with Nestle Toll House dark chocolate morsels. The flavor is so good. I sent some to my daughter in law and she sent this message: “Your brownies are some of the best I’ve ever had! Where is the recipe from?” I shared your website with her. I’m so happy to have found it. I’m going to be looking at more of your recipes. Thank you.
I would add more cocoa powder. Not chocolate-y enough.
fabulous!
I can’t begin to say how many batches of this recipe I have made and have recommended to many others. It’s perfect and super quick to whip up. I have doubled it and made in a 9×13 pan, added different mix ins such as nuts and chocolate chips. You can make it your own very easily and it will be perfect every time. I always have the ingredients on hand which is great to whip up last minute. I use Bobs Red Mill 1 to 1 flour.
Today I made it totally allergen free. My granddaughter is very allergic to everything, wheat, dairy, eggs, nuts, and the list goes on. I used applesauce in place of the eggs, 1/4 cup per egg, and added allergy friendly chocolate chips and you would never know. Tomorrow I’m going to whip up soy milk as a whipped topping, she deserves a treat.
Delicious! Quick and easy. I only add 1/2 cup of coconut sugar, 1 cup chocolate chips, a splash of milk to help mix the ingredients, and I baked it for 15 min on convection bake. My family loves this brownie recipe, between 3 boys the brownies are gone by the end of the day!
Easy and delicious, doesn’t get any better!!
These brownies are absolutely the best ever. Way better than box mix. I also added a handful of semisweet chocolate chips. Will definitely make these again. 🌻
So yummy and easy to make. I added a few allergen- free chocolate chips and some dried cherries. Thank you for sharing the best gluten free brownie recipe ever!
Hi Toni! That sounds delicious. Thank you so much for making these!
I’ve been making these brownies for quite awhile, but haven’t left a review yet. Sorry about that. These brownies are so delicious! I add dairy free chocolate chunks to these and they never last long. Everyone loves them.
I also have Audrey’s cookbook and can’t recommend that highly enough either. Thank you for all your delicious recipes!
Cup cake style so smart for the holiday. How much of the batter per cup? Like half way up?
Moist, delicious and easy. I add chocolate chips.
Wow! Fantastic! I used Country Crock Plant Butter (with olive oil) and wow! I am being careful to not eat the whole batch because they are way good!
THE BEST brownie recipe. Ever.
And so easy anyone can make them!
We use a cupcake tin with liners and bake for 28 min and they come out perfect each time!!!
I have searched for the perfect GF brownie recipe for years! This is it! I use coconut oil in place of the butter and Bob’s one to one flour. This is a consistently delicious recipe. It rises quite a bit and then falls back down for a crispy top and soft center. So delicious you can’t tell it’s GF. I have fooled many with it! 😉
Thanks for sharing!
my friend loves brownies and she just found out she has Celiac disease.
I made her this recipe and she loves them. I am so happy. They really are good. 👍
My grandpa came over for Christmas. ( he’s gluten free) And I was struggling to find the perfect gluten free recipe. He didn’t believe me when I started to brag about the brownies over the phone, so he came over sad and grumpy. The second I showed him the brownies he smiled, a forced smile, and said I am sure they’re good. Once he took a bite I could tell his mood improved by a lot. Next thing I new he had me in the kitchen baking another 2 batches for him to take home.
Thank you so much for this recipe, it changed my gramps life forever. As well as his mood.
Love the recipe. I didn’t have butter or margarine so I used applesauce and added rum extract. They ended up tasting like rum balls and even had a similar texture. Delicious!!!
My daughter recently found out she gas to go gluten free. I am trying to find recipes that don’t make her feel like she is being punished. This was so great the boys didn’t know it was gluten free! Thank you!
I’ve made these brownies many times now! They are perfect! They keep well and freeze well. I’m just curious as to why my batter is VERY thick, and could never be poured in the pan. Your photo shows a cake like batter.
Another easy and delicious recipe. Thanks, Audrey.
These were delicious!! I used King Arthur gluten free flour and Country Crock Plant Butter and they came out perfectly! Thank you for the yummy recipe!!
I made this recipe for my daughter who can’t have gluten, and she loved it. It is not gritty like many gluten free baked items are, so that was a definite plus. Like some of the other people who commented on this recipe, I added chocolate chips, which was a delicious addition. Also I used Arrowhead Mills 1 to 1 organic all-purpose glute-free flour. Thank you for the recipe, I will be adding it to my recipe folder!
Thanks for sharing this delicious recipe! I’m not a gifted baker & these came out GREAT! Coworkers couldn’t believe they were really GF-great texture & crinkle on top. My only additions were adding a handful of chocolate chips & a sprinkle of sea salt on top. I bet they’d be good w some espresso powder/coffee flavor added in too-maybe next time!
hi there! I LOVE the flavor, and made in little 5″ pie tins. they sunk in the middle though… any idea how I can fix that?
Better than any premix brownie box brand- gluten or gluten-free. We are gf, df and rice free so we use Jessica’s Naturals flour blend. These are super. I actually doubled the recipe because our family of 8 would have been so sad to get a tiny piece. They baked in 45 minutes and made the birthday boy very happy
These are my go-to brownie recipe. The adult (non-Celiac) children love them too. I use Bob’s Red Mill 1:1 flour.
excellent. good texture and flavor! i use them on their own and also as a base for cheesecake. just like real, full gluten brownies.
LOVED this. I cut the sugar by about a quarter and an eighth on each kind and used Bob’s GF 1-to-1: did not get the crinkly top and needed about 10more mins as they were still a lil wet inside – I had cut in right away, too impatient to let it sit and settle. It might not have been “wet” in the middle or needed more time back in the oven. Either way, delish after that!
Wow so perfect & easy even for me who is the worst baker!
FIRE gluten-free brownies!! I’m recently gluten free & these were delicious – tasted like the real deal. Definitely give it a try – I subbed a bit of coconut sugar for the brown sugar & still great!!
Absolutely delicious. I’ve been after a non-gritty brownie for the entire 12+ years I’ve been GF, and THIS IS FINALLY IT. So delicious! SO SO delicious! Even great on day 2. I made it once as written and once with some additional chocolate chips. Both outstanding. Ride or die brownies right here!
This has become my go to brownie recipe! Perfectly dense with chewy edges. I do find the recipe slightly sweet for my preference, so I reduced the white sugar by 3 tbsp (so 1/2 cup + 1 tbsp). I also replace half the butter for refined coconut oil (imparts less flavor, but I’ve also had success with virgin) and add 1/2 cup of chopped walnuts. 🙂 So good! Thank you.
Love love love!! While I personally don’t like how hard and solid the surface gets after baking, everything else about this brownie is pretty amazing! Super delicious (especially if you add chocolate chips or powdered sugar-on top). I prefer using avocado/olive oil instead of the butter, and it’s still SO good! Great substitute dessert for those will food restrictions
This is the best gf recipe I have made! Made it for family and my picky husband loved it and said it was the best brownie he had! d Definitely a keeper her. Thank you. I used Bob’s Red Mill 1:1 and it turned out great!
Great, quick option for gluten AND dairy free!! I actually used olive/avocado oil as the butter which seemed more natural and easy at the time. I’m not sure about how much it crisps on top.. it gave a different texture- the brownies really did spread and rise! Definitely recommend, but there could still be some changes if you’re looking for something more 🙂
Is there a way to convert these for Brownie Bites, baked in a mini muffin pan?
Hi Alisa! I have not tried making brownie bites using a mini muffin pan. If you try it, you will need to bake the brownie bites for a less amount of time.
These brownies are the best. They don’t have that grittyness as some other gluten free baked goods have, I used Bob Mills 1to1, the one in the blue bag. They are thick enough, and so soft and chewy, not crumbly.I could eat the whole pan in one sitting!!! All of Audrey’s recipes are great!
I have never found a homemade brownie recipe that I like. I love this one! Sooooo Goooood!
This GFDF recipe is the best I have tried. The family loved it! Even those who don’t have allergies. Easy to make. Only problem is that it makes a small pan and gets eaten too quickly!
These are amazing!
By far the best brownie recipe I’ve found! I substituted 1/4 c coconut oil and 1/4 c olive oil for the butter and switched the brown sugar for coconut sugar. They came out a tiny bit dry so I would suggest checking them sooner if you make any edits. Thanks for such a great recipe!
So yummy! Even with 1/2 of the sugar these were delicious. I swirled in 3 tablespoons of “melted” peanut butter right before going in the oven and that hit the spot. Thank you for such great recipes!
Added a sprinkles of powdered sugar on top with some cashews 👌🏽
These brownies turned out really great. My husband said “these are really good for something you can eat”! It’s definitely a keeper. I did let my batter sit for 10 or 15 minutes before I baked them per things I have read about baking gluten free.
Thank you for the recipe!
I made this tonight. It has been many years since I have made homemade brownies (since before we had to go gluten-free). This was the easiest, best brownie recipe I have ever made. Will double it next time. So good. Thank you.
Best brownies I have ever had!!!! Super easy too make too:)
Best brownies I have ever had!!! Super easy to make too.
Seriously, my fave brownie recipe ever. I use bobs 1:1 and it’s perfect. Sometimes I add an extra egg because I’m at high altitude. I will never need another recipe.
This recipe is my go-to recipe for dinner parties or ‘birthday cake’ or even just a friday night snack. My mom is allergic to the whole cow so she can’t have anything from the animal from milk to beef to bovine gelatin and recently she found that she’s allergic to wheat, soya and peanuts, so when I saw this recipe with gluten free flour and no milk I knew I had to try it! Ever since making them for my mom she continously begs me to make these brownies. So as a treat I surprised her with a tray of brownies because it’s her birthday today.
These were amazing!! Quick and easy, and the taste is out of this world. I’ve been GF for ~10 years and this is the best recipe I’ve tried. Saving this one for sure!
These brownies were awesome. I’ve been needing a gf diet for over 40 yrs. Best brownie recipe to date
amazing! much better than the mixxes. very similar to betty crockers original recipe. 10/10. mix your liquids (1st half of the ingrediants), then the dry. sugars go with the liquids. Thank you!!!
I receive SO many compliments when I make these and no one ever realizes they are gluten free! Seriously this is the best brownie recipe I have ever tried!! Thank you!!!
So amazingly delicious, everyone wanted them! Recently discovered I’m allergic to a lot of foods, including (but not limited to) wheat, egg, dairy, soy, and corn. I made these for a dinner party, using dairy free butter, egg substitute, and gluten free flour. I also added a bag of Enjoy Life chocolate chips for an extra oomph. They were a huge hit, and everyone wanted some! Even the teens who aren’t food restricted opted for these brownies over the store bought cookies.
We doubled the recipe and used a 9×13 glass dish. Two tablespoons of vanilla (because we doubled) seemed outrageous, but it was super delicious. We substituted the butter with olive oil to make dairy-free. It puffed up a lot and then sunk, but overall 5 stars for flavor.
On a whim I wanted to bake and found this recipe. It was so easy and they came out perfect! My husband loved how they were chewy on the inside and a bit crispy on the outside. I will definitely be making them again. Thank you!
Perfect Brownies!! I’m not gluten free, but I’ve baed these twice and they are so delicious!! Would recommend to anyone.
Literally the BEST gf brownies I’ve ever had! Thank you so much from this brownie lover
Amazing Brownies! Best Recipe!
I have been trying different GF and DF recipes for awhile for my daughter. Most have been a big flop, but so far I’ve tried your banana bread and brownies and they are amazing. Thank you so much for sharing your recipes it makes baking so much easier. 🥰
This is the best gluten free brownie recipe I’ve tried. They came out perfectly crisp on the top and gooey inside, but they’re not overly sweet which I like. I added chocolate chips to the batter and some sea salt on top and it brought out the deliciousness even more!
Wow these are PERFECT everytime! Plus i added dark chocolate chips for extra chocolateyness hehe ♥️
These brownies are LEGIT! Better than ANY box. Impossible to taste test them gluten free – there’s nothing left to want for except MORE! And I love that you include storage recommendations however, I can’t imagine these lasting thru the night 😬LOL Thank you this recipe of sweet goodness.
Love this recipe
I agree with all the above! Thank you for the recipe. GF cooking and baking has been a challenge for me. I’m learning to prepare many new things for my husband who now after 40 years, can’t have the gluten. He appreciates the recipes too! He also said this brownie recipe was better than regular brownies. I made one change, I always add a banana to my brownie recipe.
Wonderful recipe! Super easy and we were very pleased with the level of richness and texture. Thank you!
The best scratch gf brownies I’ve ever made or tasted!!
My family loved these. I baked them for 35 min and they had a more cake-like consistency.
I don’t ever leave comments on recipes, but these were comment worthy. I haven’t had a brownie in years, but I had a craving the other day and I went for it. I used Bobs Red Mill one-to-one in the blue bag and followed the recipe exactly, using dairy free butter. They turned out just as I remembered. Chewy, chocolatey, and tasty. Definitely give it a try, (My only “criticism” would be that they could use a bit more chocolate, but that’s totally a personal preference. Death by chocolate is the name of the game for me. Next time I’ll mix in some chocolate chips and will be in chocolate heaven.❤️) Thanks for making my night with this recipe.
These were excellent brownies! I made them for a friend who needs gluten-free, but I loved them, too! I just wonder if I can use the same recipe with regular flour for myself because they were so good, and I don’t always have gluten-free flour on hand.
These brownies are delicious!! I added walnuts and chocolate chips and they are just so good! My oven seems to run hot so I did have to turn it down to 325 for 30 minutes, but they turned out perfect! Another great recipe from you! Thank you!
These brownies are so good! And I like how easy they are to make. My non gluten free friend loved them and said they are better then regular ones.
This was super easy and delicious. My son and I used King Arthur GF Flour and it turned out great. Oddly, it rose a lot, then collapsed, but looked and tasted great. I recommend upping the salt by 25%-50%.
I have made this recipe twice now. First time I followed the recipe and everyone loved the brownies. Second time, I added chocolate chips and cooked the batter in bundt cake pan. First bite into it reminded me of delicious chocolate lava cake! I could not tell the difference in gluten vs gluten free chocolate lava cake!
Best brownies I’ve ever made, thanks a lot for the recipe! Love from Brazil ❤
These are absolutely delicious!! And more economical than buying a box mix. Thank you for sharing your recipe!!
Amazing! Best AND easiest gluten free brownie from scratch. I love that I don’t have to buy special flours (arrowroot, rice,almond, oat etc) and just use the pre-blended flour I normally use for my other gf needs. These brownies taste like the homemade non-GF brownies I remember making as a teen with my dad. brownies were the top treat In our house. And eating them was only half the pleasure.
I Was only using boxed brownie mixes with my GLuten intolerant kids Up till now because of tried and failed recipes. Glad I can continue with my own kids now using this awesome recipe. Thank you so much for sharing Audrey!
First time making a GF recipe. Friend came over to help with some things around the house, They are long standing gluten intolerant (20+ years) and I wanted to make a special treat. These came out delicious!!!! Fudgy and just gooey enough. You’d never know they were GF.
Awesome brownies, thank you!!
My 12 year old granddaughter made this recipe for me. It turned out amazing. It was so easy and we used to always make brownies from a mix from Costco until I discovered that my health problems due to gluten and corn. She missed doing this so we tackled brownies from scratch. I think this is even better than the mix.
Ohmygoodness! This is the first recipe I have tried from Mama, but it was a winner! The whole house still smells like chocolate brownies–yum! The one thing I did differently was use Special Dark cocoa, because that is what I had on hand, and I used the hand mixer to mix everything together. The Special Dark cocoa made these brownies amazing. The brownies came out more cake-like, and that may be due to using the mixer to blend everything together. Will try this again with hand mixing and see if that changes the texture.
Thank you!
I recently found out I have celiac disease at 38 years old and it has rocked my world. But your website has saved me! I just happened upon your banana bread recipe and decided to try it. It was so good that I decided to try other recipes of yours. Every… Single… One of them has been amazing! You can’t even tell they are GF. These brownies are no different. Thank you SO much for this site and all your recipes!
Great brownies! No more brownie mixes for me!
These came out perfect! I used Bobs Red Mill 1:1 Gluten free flour and we couldn’t even tell the difference between these and ones with gluten. I did add mini marshmallows and dark chocolate chips. I only buttered a glass pan and they didn’t stick at all. Absolutely wonderful. Thank you for sharing.
This is the third recipe of yours that I’ve made and this one, like the other two, turned out delicious and tastes just like traditional brownies.
We usually only made box mix brownies because we had yet to find a good gf recipe. Well, look no further! We made a batch of these, ate the entire pan before it cooled and made a second batch after rinsing out the warm pan! So good! And we have made them with Bob’s Red Mill 1 to 1 gf flour and Namaste gf flour.
These brownies are delicious! I reduce the white sugar to just under 1/2cup and reduced the brown sugar to 1/4c heaping packed. I used Bobs Redmill Gluten free AP flour. Baked in a metal pan for the full 35 minutes. I can’t wait to make another of your recipes!
Just made and they’re amazing. I reduced sugar to 3/4 Cup brown sugar, added almost 1 cup of walnuts, and about 2/3 chocolate chunks! Great combination of chewy and cake-like. I don’t like brownies too chewy, so I have, at times, cut the brownies and toasted about 5 min. This seems great as is!
Made these last night and they are DELICIOUS! Can’t tell at all that they are gluten free. I did accidentally use dark cocoa instead of regular cocoa, but they just came out extra chocolaty. Thanks again for all the wonderful recipes!
So good! You can’t even taste that they’re gluten free!
so good! you can’t tell their gluten free!
I’ve made a lot of brownies down through the years, gluten free and orherwise, and these are as good as any of them. Easy too!
Holy smokes!! AMAZING!! I just made these to surprise my gluten free daughter who’s at work….but…mom had to try them first…right?!? Wow!! Delicious! I did throw in a handful (or two) of allergy friendly chocolate chips and only had 1 egg, so I substituted the other egg with 1/4 cup of applesauce. Easy and amazing!! Thank you!
The best brownie recipe ever! Even non-gf family members loved it. No special GF ingredients to buy. I had all the ingredients on hand and it was easy to make. I like to warm the brownie and add a scoop of ice cream on top.
Hello, Audrey! This brownies were delicious, like all your recipes! Thanks again!
Outstanding! My daughter sent this recipe to me and I passed it on to other family members, gluten free or not. In fact, it was so good that it even fooled my finicky brother-in-law and he actually liked it!!
These are our new favorite dessert- so easy, and so delicious. Perfect for when you are craving chocolate!
Love this recipe amazing brownies ❤️ I can definitely recommend making these. They go down a treat every time.
Another amazingly simple and delicious recipe!
This will be my new go to recipe for brownies! They were amazing! I added chocolate chips and swirled in marshmallow fluff to change it up! Definitely recommend trying this recipe!
I am so happy that this is going to be your go-to recipe and that they are amazing! Thank you so much for the awesome 5-star recipe review.
Love this recipe! Used coconut oil and doubled it. Peanut butter swirls in one pan, dried cranberries and chocolate chips in the other.
A sure crowd pleaser!
Your recipes are really good “Mama”… And really like the gluten and dairy free options since we have allergies here.
Thanks for sharing your cooking with us!
Best gluten free brownie recipe I’ve tried so far!!!!
Thank you so much Bonnie for the awesome 5-star recipe review, it really made my day! I am so happy that these were the best brownie you have had. Thanks again!
Thank you! Thank you! Thank you!
Satisfied my chocolate brownie craving!
Thank you so much Barb for the awesome 5-star recipe review! I am so happy that enjoyed the brownies and they satisfied your brownie craving. You are so welcome, I love sharing the recipes I make for my family. Thanks again!
Best brownies ever! 🙂
Thank you so much Anji for the awesome 5-star recipe review! I am so happy that these are the best brownies ever. Thanks again!
My 11 yr old made this GFDF on his own, and they were perfect and delicious!
Thank you so much Penny for the awesome 5-star recipe review! I am so happy that you both enjoyed the brownies, that they were easy to make, perfect and delicious. It really made my day that your son was able to make and enjoyed them. Thanks again!
Super easy and really good. I’m the only person in my family who must eat gluten free but my family has to go along for the ride. These they loved. You can’t tell they are gluten free at all.
Thank you so much for the awesome 5-star recipe review, it really made my night! I am so happy that your family loved the brownies and they were easy to make. Thank you again!
These are so yummy!!! We’ve tried the chocolate chip cookies, pancakes (which are now a Saturday morning staple), these brownies and of course our favorite- chocolate cake that we cant get enough of! Thank you!!
Thank you so much Taylor for the awesome 5-star recipe review, it really made my night! I am so happy that you enjoyed the brownies, chocolate chip cookies, pancakes, and chocolate cake (your favorite). You are so welcome, I love sharing the recipes I make for my family and helping others. Thanks again!
I used my own rice-free gf flour blend (millet, teff, sorghum, quinoa, tapioca, arrowroot, xanthan gum), cut the white sugar back to 1/2c, and added 1/2c chocolate chips. Mine needed to bake 40 min (I find my flour blend often takes a little longer) but they turned out excellent!! They vanished at a potluck, even though they were labeled gluten free! (I made sure my gf peeps got first dibs though!)
Thank you so much for the awesome 5-star recipe review! I am so happy that you enjoyed the brownies and they turned out excellent. Thank you for sharing that you used your own gluten-free flour blend, as I know it will help others. Thank you again!
Only recipe I could find without 3 eggs and chocolate chips! Used Silvana’s (Nordon) all purpose gluten-free flour(I mix my own from her recipe) half butter half coconut oil, 1/2 cup white sugar, and 1/2 teaspoon cinnamon and ginger powders as well as 1/2 cup chopped walnuts. Excellent treat! My husband loves them!
Thank you so much Heidi for the wonderful 5-star recipe review! I am so happy that you and your husband enjoyed the brownies. Thank you for sharing the gluten-free flour mix you used, as well as the other modifications as I know it will help others. Thanks again!
I used just straight almond flour instead of a gluten free flour mix and it turned out heavenly!! So incredible and delicious! Thank you so much for the recipe! Bookmarking this for sure.
Thank you so much Grace for the awesome 5-star recipe review! I am so happy that you enjoyed the brownies. Thank you for sharing that you used almond flour, as I know it will help others. You are so welcome, I love sharing the recipes I make for my family and helping others. Thanks again!
Do you have any suggestions for an egg substitute? My mom is allergic to wheat, milk, and eggs. We’ve tried and didn’t like powdered eggs. I’d love to make these brownies for her.
Hi Laura! I have only baked with the Bob’s Red Mill egg replacer. I know that others have successfully baked with apple sauce, flax eggs or aquafaba. If you try any of these with my recipe, will you please let me know how it works out?
I just tried with aqua faba, Bob’s Red Mill 1:1, and Earth Balance butter, but it didn’t bake properly. I usually bake with Earth Balance sticks because it has a higher fat content than others. Maybe we needed more GF flour? Is 3/4 cup the right amount?
I can tell these will be delicious if I can get them to bake right.
Hi Amy, we tested these with Pillsbury GF flour, so you may need a bit more with Bob’s Red Mill. As for the aquafaba, that certainly could have had an effect on the final outcome. As we didn’t test with it, we can’t say for sure.
Better than I expected! It’s been so long since I had a good brownie. So excited that These are gluten free, dairy free, super easy to make and delicious!!!
Thank you so much Christy for the awesome 5-star recipe review! I am so happy that you enjoyed the brownies and they were easy to make and delicious. Thank you again!
Thank you so much! These were fabulous. So much better than the store-bought mix but just as easy.
I used a plant-based butter. Also, instead of the regular sugars, used one cup of coconut sugar (pulsed first to make it finer) and a quarter cup maple syrup. Perfect results.
Will be my go-to when we need a little hit of chocolate!
Thank you so much Tena for the awesome 5-star recipe review! I am so happy that you enjoyed the brownies and they were fabulous. Thank you for sharing what ingredients you used, as I know it will help others. I have not treid the recipe refined sugar-free, but I am going to. You are so welcome, I love sharing what I make for my family. Thanks again!
I’ve made this recipe so many times I will need to print a new copy of it soon! It’s so easy and very yummy.
Thank you so much Lisa for the awesome 5-star recipe review, it really made my day! I am so happy that you and your family enjoy the brownies and that you make them often. Thank you again!
These are yummy brownies! I used Krusteaz gf all purpose flour. They were slightly crumbly, but nothing to complain about. It was also a very easy recipe. Some recipes are so complex. I will definitely make these again.
Thank you so much for the wonderful recipe review Cindy! I am so happy that you enjoyed the brownies. They were slightly crumbly because of the Krusteaz flour that you used. The Krusteaz has sorghum, millet, and quinoa flour in it, and it doe snot absorb liquid the same as a rice flour blend like Pillsbury gluten-free. I am glad that you found the recipe to be easy and that you are going to make it again. Thanks again!
These are the best brownies ever!! I like to add a teaspoon of decaf coffee (ground) to bring out the chocolate flavour even more! Sooooo yummy! My friends told me I should sell them.
However, I need to bake some for friends that can’t eat eggs. Do you have a suggestion for an egg alternative to use?
Thanks!
Thank you so much Johanna for the awesome 5-star recipe review! I am so happy that you enjoyed the brownies and they were the best ever! I need to try adding the coffee, I have never added coffee to brownies before. The only egg replacer that I have baked with is Bob’s Red Mill egg replacer, but I know some people also use apple sauce or flax eggs. If you try it egg-free will you please let me know how it turns out? Thanks again!
New to gluten and dairy free cooking, so made these brownies not expecting high hopes. They were DELICIOUS! I gave them to a few family members who don’t have food allergies and they loved them to0! Thanks Audrey for helping us keep chocolate in our lives!
Thank you so much Jennifer for the awesome 5-star recipe review! It means the world to me that you enjoyed the brownies and can keep chocolate in your life! I am so happy that your fmaily members loved them too. You are so welcome Jennifer, I love sharing what I make for my family. Thanks again!
I made these to share with the ladies at my potluck book club. They were a hit and so easy to make! I especially liked that I had every single ingredient on hand (I used coconut oil, as I just finished my SmartBalance, and coconut sugar for the granulated). I used larger flakes of kosher salt and truly enjoyed the slight saltiness with some bites (like those fancy salted-chocolate bars!). I personally found them to be a little too sweet – though still very delicious! – so next time I will try scaling back the sugar a bit. All in all, thanks for the great recipe! It’s a keeper!
Thank you so much Danielle for the wonderful review! I am so happy that everyone enjoyed the brownies. Thank you for sharing your modifications, as I know it will help others. The coconut sugar may have been why you found them to be a little too sweet. I love that you added flakes of kosher salt. Yum! You are so welcome, I love sharing what I make for my family. Thanks again!
Excellent brownies..as good as they get! So fun to find foolproof recipes!
Thank you so much Janet for the awesome 5-star recipe review! I am so happy that you enjoyed the brownies. You really made my night. Thanks again!
Thank you so much for this recipe. They’re delicious. I even modified the recipe to suit my particular food sensitivities. I used oil in place of butter or margarine and egg whites in place of whole eggs, and they came out perfect. Moist, just the right amount of chewy, and so chocolatey. Definitely keeping this recipe!
Thank you so much Joanne for the awesome 5-star recipe review! You are so welcome, I love sharing what I make for my family. I am so happy that you enjoyed the brownies. Thank you for sharing your modifications for your food sensitivities. I know that it will help others. Thanks again!
I have made these twice now. I used coconut oil in place of the butter, I also used the Namaste gluten-free flour. I can eat the whole 8 x 8 pan in a 2 day period. I am so glad that I have found your website. Love Love these brownies
Thank you so much for the awesome recipe review! I am so happy that you enjoyed the brownies and you love them. I am glad to hear that the Namaste gluten-free flour worked with well with the recipe. Thank you for sharing, I always like to hear what other four blends work well with my recipes. Thank you again!
Definitely the best GF brownie ever. It stays moist, doesn’t crumble and break up like other GF brownies, taste is amazing.
Thank you so much Karen for the wonderful 5-star recipe review! I am so happy these are the best gluten-free brownie that you have had. That makes me so happy to hear! Thank you again.
These brownies were absolutely delicious! I used a 9×13 pan and they still came out great. Will definitely make again.
Thank you so much Ann for the wonderful 5-star recipe review. I am so happy that you enjoyed the brownies and that you are planning to make them again. I am glad to hear that the 9×13 pan worked as well. Thank you again!
I made these the other day and halved the recipe again. They tasted just like the normal brownies I used to eat. They taste best cold and they do rise quite a bit but the will sink as they cook down. I am going to make them again tonight. Thank you again ????.
Thank you Anna for the wonderful 5-star recipe review! I am so happy that you enjoyed the brownies. You are so welcome, I love sharing what I make for my family. Thanks again!
This is, by far, the best gluten free brownie I have ever had…..quite possibly the best brownie ever….definitely the best I ever made!…they are high…and chewy. I used part maple sugar and organic cacao….I am definitely using this recipe again!
Thank you so much Kerry for the amazing recipe review! You just made my night. I am so happy that you enjoyed the brownies and they are the best gluten-free brownies you have ever had! I have never tried them with maple sugar, that sounds amazing. Thank you again!
Oh my goodness! I just baked these! They are wonderful! I am waiting till they cool, but In had to cut the tiniest corner and taste… Wow! So good!! I used KAF All Purpose Baking Mix and it worked perfectly! Thank you so much for this recipe!!
Thank you so much Carla for the wonderful 5-star recipe review! I am so happy that you enjoyed the brownies. I am glad that the King Arthur all-purpose gluten-free flour worked in the recipe. I really need to their flour. You are so welcome, I love sharing what I make for my family. Thank you again!
love this recipe. I am ten years old and love to bake turned out great. I used a diffrent tipe of dairy free butter and coconut sugar instead of brown sugar.
Thank you so much Sage for the wonderful 5-star recipe review! I am so happy that you enjoyed the brownies. I love to bake too! I have never tried the recipe with coconut sugar, but I am going to try it the next time I make them. Thanks for the tip. Thank you again!
I just made these brownies for my family and they were awesome and so easy to make! Do they freeze well? If so, fo you have any tips for freezing them? Thanks!
Thank you so much Miriam for the awesome 5-star recipe review! I am so happy that you and your family enjoyed the brownies. You can freeze the brownies once they are completely cooled. Wrap the brownies tightly in plastic wrap or foil and place them in a freezer bag. The brownies can be frozen for up to 3 months. When ready to serve, thaw at room temperature for a few hours or in the refrigerator overnight. You are so welcome, I love sharing what I make fo my family. Thanks again!
So delicious! My favorite way to make was with part almond flour! Also added some chocolate chips for my sweet tooth daughter! Rich and tasty!
Thank you Helena for the wonderful 5-star recipe review! I’ll have to try it with part almond flour. I’m with your daughter about adding extra chocolate chips. The more chocolate the better! Thanks again!
I need to make brownies for a guest of our community supper who is gluten and dairy free. Could you tell me how to adjust this or any other recipe, please.
Pam
Hi Pam! This recipe is gluten-free with a dairy-free option. For dairy-free brownies you can use melted Smart Balance or Earth Balance butter or melted coconut oil. I use Pillsbury gluten-free flour. Most recipes you can substitute Smart Ballance butter for regular butter and use almond milk instead of regular milk. All of my recipes are gluten-free and most of my recipes have a dairy-free option in the ingredients and instructions. Please let me know if I can help in any way.
Absolutely delicious! Made these tonight for the first time. A very good and easy recipe. Don’t hesitate to try this one. Thanks!!
Thank you so much Susan for the wonderful 5-star recipe review. I am so happy that you enjoyed the brownies. You are so welcome, I love sharing what I make for my family.????
I’m going to make these for the 4 th of July, but the crowd is large. Can these be made in a 9x 13 Pan? How does that adjust the cook time?
Hi Heather! I have never made them in a 9×13 pan. I normally double the recipe and use two 8×8 pans. If you were to use the 9×13 pan you will have thinner brownies unless you double the recipe. If you don’t double the recipe and use a 9×13 bake 15 minutes and check them to see if they are done if not put them back in for 5 more minutes more and please watch them. Please let me know how they turn out in the 9×13 pan. I hope everyone enjoys them!
Sounds great, I’ll double it and let ya know!
Thanks Heather!????
I doubled the recipe and baked in a 9×13 pan for about 35 minutes. They were yummy! Thank you for all of your yummy recipes!
Thank you so much for the wonderful recipe review Pyper. I am so happy that you enjoyed the brownies. I am glad to hear that making a double batch worked. You are so welcome, I love sharing what I make for my family. Thanks again!
These look amazing! I love fudgy brownies. I can’t wait to try them!
Thank you so much Lauren! I hope you enjoy them. I’m all about chocolate.
Hey that looks amazing those brownies my husband is a chocolate lover he has to have something chocolate every night this will hit the spot on his day Sunday thx so much,Cindy from Colorado
Thank you so much Cindy! I hope your husband enjoys them. My husband loves these brownies.
Soooooo, I always make these to share. Then I justify that they can eat whatever they want and before you know it half the pan is gone???. So yummy. I always set out my butter and eggs. Wait a bit and then start the process. Super easy, super yummy.
Thank you so much Ninfa for the awesome 5-star recipe review! I am so happy that you enjoy the brownies. Thanks again!