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These fudgy gluten free brownies have deep chocolate flavor, a chewy center, and the shiny crinkly top you usually only get from a box.
The secret? Melting the butter and sugar first. With a full cup of cocoa powder and plenty of chocolate chips, these brownies strike the perfect balance between rich and sweet—and you'll never miss the mix.
“These are AMAZING! I was diagnosed celiac 5 years ago and have usually just used gluten free boxed brownies… never again!”
My take
Nicole's Recipe Notes
That crackly top: It’s not luck—it comes from melting the sugar into the butter, then beating it well into the eggs.
Fudgy, chewy center: These brownies have a dense bite, but they’re never gooey or cakey.
Deep chocolate flavor: A full cup of cocoa powder gives you a rich, intense base without needing melted chocolate.
Plenty of chips: Five ounces in the batter, plus more on top, add pockets of melty chocolate.
Easy to customize: Add nuts, flavored chips, or a swirl of marshmallow or nut butter before baking.
How to make gluten free brownies
To make the perfect brownies, start by melting the butter and sugar together until the mixture is bubbling and the sugar is mostly dissolved. Let it cool slightly.
In a large mixing bowl, whisk the eggs and vanilla. Slowly drizzle in the warm butter-sugar mixture while whisking constantly so the eggs don’t scramble.
Whisk in the cocoa powder until smooth, then switch to a spatula and stir in the flour, xanthan gum (if needed), cornstarch, baking soda, and salt.
Fold in most of the chocolate chips, then spread the thick batter into a prepared 8-inch metal pan. Top with the remaining chips.
Bake at 325°F for about 30 minutes, until the center is no longer shiny. Cool in the pan, then chill for an hour before slicing for the cleanest squares.
My Pro Tip
Expert Tips for the Best Gluten Free Brownies
Melt the butter and sugar first
Don’t skip this step! Heating the sugar with the butter helps dissolve the sugar crystals and gives you that signature crinkly top.
Beat the eggs well
The texture of your brownies depends on it. Well-beaten eggs help create structure and chew—and they help trap air for that shiny top.
Use a light-colored metal pan
A light cast aluminum or anodized metal pan bakes evenly and won’t overheat. Avoid glass or ceramic, which retain heat and can lead to burned edges.
Line your pan, even if it’s nonstick
Use parchment or foil to make cleanup easy and ensure nothing sticks—even the corners.
Don’t overbake
The center should look just set, not fully dry. The brownies will finish setting as they cool. Since they’re dark in color, visual cues matter more than a toothpick test.
substitutions
Ingredient Substitutions
Dairy free
Use a vegan butter in bar form, like Melt or Miyoko’s. For best results, avoid soft tub-style spreads. If needed, try half Earth Balance sticks and half shortening (like Spectrum or Crisco). Don’t forget to use dairy-free chocolate chips.
Egg free
Replace the eggs with two chia eggs or flax eggs. The texture will be slightly different, and flax may add some flavor—but the chocolate usually covers it well.
Corn-free
Swap the cornstarch for an equal amount of arrowroot or potato starch. Both work well in this recipe.
Gluten Free Brownie Recipe
Equipment
- Handheld or stand mixer (or whisk with stamina!)
Ingredients
- 9 tablespoons (126 g) unsalted butter, chopped
- 1 ¼ cups (250 g) granulated sugar
- 2 (100 g out of shell) eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (80 g) unsweetened cocoa powder, natural or Dutch-processed
- ⅓ cup (47 g) all purpose gluten free flour blend, (See Recipe Notes)
- ⅛ teaspoon xanthan gum, omit if your blend already contains it
- 2 tablespoons (18 g) cornstarch
- ⅛ teaspoon baking soda
- ¼ teaspoon kosher salt
- 5 ounces semi-sweet chocolate chips
Instructions
- Preheat your oven to 325°F. Line an 8-inch square light-colored metal pan with parchment or nonstick foil. Set aside.
- In a small saucepan, melt the butter and sugar over medium heat, stirring occasionally, until the mixture begins to bubble. Remove from the heat and let cool slightly.
- In a large bowl, whisk the eggs and vanilla until well combined. Slowly drizzle in the warm butter-sugar mixture, whisking constantly.
- Whisk in the cocoa powder until smooth.
- Switch to a spatula and stir in the flour blend, xanthan gum (if using), cornstarch, baking soda, and salt.
- Fold in about 4 oz of the chocolate chips. The batter will be thick and sticky.
- Spread the batter evenly in the prepared pan and smooth the top. Sprinkle the remaining chocolate chips over the top.
- Bake for about 30 minutes, or until the center no longer looks wet.
- Cool the brownies in the pan at room temperature. For clean slices, chill the pan in the refrigerator for at least 1 hour.
- Lift out the brownies, slice into 9 squares, and serve—or wrap and freeze for later.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
make ahead/leftovers
Storage instructions
At room temperature: Brownies will stay fresh for a few hours uncovered, or up to 2 days if wrapped tightly.
In the refrigerator: Store in an airtight container for up to 1 week.
In the freezer: Wrap tightly in freezer-safe wrap and freeze for up to 2 months. Defrost at room temperature before serving.
FAQs
Nope! A handheld mixer makes it easier, but you can whisk by hand—just be vigorous, especially when beating in the eggs and cocoa powder.
Yes, but bake for about 5 minutes less. The brownies will be a bit thinner.
Yes, but bake in two 8- or 9-inch square pans. A 9×13 pan will make them too thick to bake evenly.
Use nonstick foil or parchment. If you’re using parchment, clip it to the sides of the pan with heat-safe clips so it doesn’t shift.
Not in this recipe—but I have separate recipes for almond flour brownies and oat flour brownies that are designed for those flours.
Let me tell you, this is an excellent recipe. My neighbor’s high schooler came over at 5pm on a school night as I was beginning to prepare dinner for my family to tell me she needed to bring something in THE NEXT DAY. It’s not like she didn’t know for FOUR days that she would be needing them 🤨. If I didn’t love my neighbors so much I would have shown her the door. I scrambled to find a non-cookie recipe that wouldn’t take hours to make and found this recipe. Of course she wanted to double it (where was that door when I needed it?). We whipped out two batches, sliced them up and I sent her home to let them finish cooking and package. She was out the door, brownies in trays, in a little over an hour. She made a point of letting the other students know they were gluten free after they raved that they were the best brownies they’d ever had. Thank you Nicole!
I had to make some adjustments due to not having things but I was willing to try. I ran out of gf flour blend so I used Caputo fiorglut gf by eu standards but not wheat free, I only had 1 tbs of corn starch and no zanthum gum. They still turned out amazing!
These are insane. Perfect brownie! Not too sweet. Chewy, fudgy perfection. The other GF brownie recipe I use calls for 4 eggs and 2 cups of sugar. 😳 It’s great, but definitely more like eating fudge. These have topped it as my new go-to! I may play with different types of add-ins or cocoa, but the recipe is perfect. Thank you for taking the time to get this right and providing weights for ingredients so we can have consistent results!
You’re so welcome, Simone. Fudge is great, but these are brownies, right? ;)
I used cane sugar and King Arthur measure for measure flour in case anyone is wondering. I also only had salted butter and I just left out the salt called for in the recipe. Worked fine.
Great recipe. I know I can expect great results if I follow your instructions— and this one was a winner. Thanks, Nicole!
That’s so kind of you to say, Lynda. I really appreciate the confidence you have in my recipes!
can I substitute Walnuts for the Chocolate Chips? or half and half?
I would go with half and half, Karen. Should taste great!
The brownies taste great and are super sweet. The crust is on top, but mine came out soft and simply dissolve in my mouth (not chewy). Maybe it is the GF flour I used? But we still won’t hate having to eat these. :)
Hello, do you have substitutes for the nonfat dry milk and pectin that you used in your own recipes for gluten-free flour blend? Thanks
I’m afraid that there is no substitute for pectin. The milk powder can sometimes successfully be substituted with coconut milk powder, but I’m afraid it doesn’t work in all cases.
Hi Nicole, I don’t have white granulated can I replace with coconut sugar?
Hi, Kathy, Coconut sugar will produce different results, and I can’t know for sure how it will affect the brownies.
My family loves these. I love to bake and since having to bake gluten free we call the gluten free flour blends “flatulence flour.” These have little flour in them and taste delicious and are texturally excellent. Thank you for the wonderful recipes. I would like to make gf bread, but currently the cost of things makes me feel like a loaf of Schar bread and Cibatta rolls will do. Have a blessed evening.
Thank you for recipe. All I have is glass baking pan. Will it work
Please see the section of the post titled “Choose a light-colored aluminum pan, and line it” where I discuss the difficulties that a glass baking pan presents.