This recipe for gluten free brownies, with the perfect balance of rich chocolate flavor, a delicate crinkly top, and an irresistibly chewy texture, will make you forget all about the store-bought box mix.
Of all the brownie recipes, these are ideal: made with lots of cocoa powder and very little flour, they have that crinkly top no one can resist. Rich in chocolate flavor, they're fudgy, chewy, and come out perfect every single time.
WANT TO SAVE THIS RECIPE?
We'll send the recipe to your inbox, so you can come back to it later!
Why you'll love this recipe for gluten free brownies
This recipe is the one I turn to whenever I want to make a “classic batch of brownies.” And that's a compliment, because it means that they're universally loved by all.
They're like the brownie equivalent of a little black dress! Here's why…
- The texture is just right, with the beloved crackly top giving way to a dense and chewy center. They are fudgy gluten free brownies, but they're not like biting into a piece of fudge.
- The flavor is perfect, since these brownies are rich and chocolatey, but their richness won't overwhelm you. There's an entire cup of cocoa powder in this recipe, unlike baking from a box mix, which never has nearly that much chocolate.
- There are chocolate chips in the brownie and even on top, but only 5 ounces total. Just enough, never to be confused with a gluten free chocolate chip cookie!
How to make gluten free brownies
Melt butter & sugar; add to eggs
First, melt butter and sugar until simmering, then let the mixture cool. In a large bowl, whisk together 2 eggs and vanilla; add the melted butter and sugar.
Add the dry ingredients
Add 1 full cup of rich cocoa powder to the egg and butter mixture, and whisk it in well. Then add gluten free flour, xanthan gum, cornstarch, baking soda, and salt, and mix until just combined.
Add chips, transfer to the pan
Mix some chocolate chips into the thick brownie batter, and transfer the mixture to a prepared square baking pan. Spread into an even layer, & sprinkle some more chips on top.
Bake at 325°F, let cool, slice & enjoy!
Bake the pan of brownies at only 325°F for about 30 minutes. The “toothpick test” doesn't work here, since it will always come back looking wet. Just bake until the center doesn't look wet, then let cool completely. Chill first for clean slices!
How to get that crackly top on your gluten free brownies
This method begins with melting the butter with the sugar, to dissolve the sugar granules. That way, they combine so much better with the rest of the brownie batter and mixes properly with the egg whites from the beaten eggs to create that crinkly top.
The next essential step is to beat the eggs well. Otherwise, the brownies aren't as chewy—and the crackly top is sparse at best.
Tips to making the perfect fudgy gluten free brownies
Stick to the ingredients list
The chocolate in these brownies comes entirely from cocoa powder (other than the chocolate chips, of course). Using chopped, melted chocolate in the batter makes brownies denser and fudgier.
Adding very little gluten free flour, plus lightening it with some cornstarch if you're using Better Batter (Cup4Cup already has plenty of cornstarch), also helps to create a lovely chewy texture with lightly crisp edges.
So stick to the ingredients and their quantities. If you start mixing things up too much, you'll change the texture, taste, and behavior of your baked brownies.
The best gluten free brownies need really good gluten free flour
Whatever type of gluten free brownie you're making, you need really good gluten free flour. For this gluten free brownie recipe, I used Better Batter, as I like the consistency and reliability of that flour. If you can get it, that's the one I recommend here.
You could also use Cup4Cup or have a go at making your own gluten free flour blend. Avoid brands that are overly starchy or grainy, or those whose products are inconsistent in texture, taste, and results. There's not much flour in this gluten free brownie recipe, but what there is should be of the best quality.
Choose a light-colored aluminum pan
Bake your brownies in a light-colored cast aluminum pan which heats evenly across the whole pan. Avoid using a glass or cast iron pan since they heat slowly and retain heat too well, which can cause the edges to burn before the center is set. A cast iron pan is best when you want very crisp edges with an underdone center, like with our gluten free pizookie.
Line even a nonstick pan
Since these fudgy gluten free brownies are so dense, you'll need a strategy for getting them out of the pan cleanly. Line your pan with nonstick aluminum foil, parchment paper, or regular aluminum foil sprayed with cooking oil spray. That will prevent them from sticking to even the corners and to make it easy to lift them out of the pan.
Watch your bake time
Unlike some other brownie recipes, these are not meant to have crispy edges. Don't leave them in the oven for too long, as overbaking will ruin the texture. When you take them out of the oven, the center should be just about set, and they'll firm up more as they cool.
Gluten free brownies ingredients & substitution suggestions
It's always best to make the recipe exactly as written, measuring by weight whenever possible for accuracy, and without making any ingredient substitutions. But sometimes that isn't possible. If you can't have all the ingredients in this recipe and would really like to try substitutes, here are my suggestions.
Dairy free gluten free brownies
There's a lot of butter in this recipe for gluten free brownies. You can still replace it successfully for a dairy-free brownies option, but you'll need to balance moisture, fat, and flavor. My favorite way dairy free substitute is vegan butter in bar form. My favorite brands are Melt and Miyoko's Kitchen.
If you can't find vegan butter, my next suggestion is to substitute half of the weight of butter called for in the recipe with Earth Balance buttery sticks and the remaining half of the weight with Spectrum nonhydrogenated shortening.
If you're dairy-free, be sure you're also using dairy-free semi-sweet chocolate chips.
Egg free gluten free brownies
There are only 2 eggs in this recipe, so your favorite egg substitute might work. Unfortunately, you won't get the exact chewy texture, and you won't get the crackly top.
My favorite egg substitute (for effectiveness and ease) is a “chia egg.” For each egg, mix 1 tablespoon ground white chia seeds with 1 tablespoon lukewarm water, and allow it to sit until it gels.
Cornstarch in your gluten free brownies
If you can't have cornstarch, just use arrowroot in its place. If you are using Cup4Cup flour blend as your all purpose gluten free flour, just replace the cornstarch with that much more flour, gram for gram. Cup4Cup has an abundance of cornstarch, and you shouldn't use more of it if you can avoid it.
FAQs
Yes! Although it's best to use a stand mixer or handheld mixer to beat the batter well, you can still achieve a similar result by whisking as vigorously as possible by hand. You'll know that the mixture is beaten enough when it begins to lighten in color.
The bake time is about 30 minutes at 325°F, but they're done when they no longer appear wet in the center. But if you put a toothpick into the center of the pan, it would come out looking wet even after the brownies are done baking.
Yes, but you should divide the batter, as doubled, and bake it in 2 square pans. If you try to bake brownies that are this thick in a 9-inch x 13-inch pan, the center may burn before the brownie batter bakes all the way to the edges. Place both baking pans in the oven at the same time, and rotate them about halfway through baking.
No. There isn't much baking soda in this recipe, and it's there to help neutralize some acid in the unsweetened cocoa powder. Baking powder is a mixture of baking soda, cream of tartar, and a starch.
These brownies will stay fresh at room temperature uncovered for hours, wrapped tightly for about 2 days, and in the refrigerator for about a week. For longer storage, wrap tightly in freezer-safe wrap, and freeze for up to 2 months. You can warm up the brownies for a few seconds in the microwave if they've been frozen.
I prefer to line the pan with nonstick aluminum foil, or regular foil sprayed with nonstick cooking oil. Press the foil into the corners and secure it on the edges, so nothing moves during baking. Parchment paper is also an effective pan liner, but it tends to shift as you spread the batter into an even layer in the pan.
Gluten Free Brownie Recipe
Equipment
- Handheld or stand mixer fitted with the paddle attachment
Ingredients
- 9 tablespoons (126 g) unsalted butter chopped
- 1 ¼ cups (250 g) granulated sugar
- 2 (100 g (weighed 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 I used Better Batter; click thru for full info on appropriate blends
- ⅛ teaspoon xanthan gum omit if your blend already contains it
- 2 tablespoons (18 g) cornstarch replace with additional Cup4Cup if that is your all purpose gluten free flour blend
- 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 cast aluminum baking pan with parchment paper or nonstick aluminum foil (or line with regular aluminum foil and spray with nonstick cooking spray). Set the pan aside.
- In a small saucepan, place the butter and sugar, and place over medium heat, whisking occasionally, until melted and simmering.
- Remove the saucepan from the heat and set it aside to cool until no longer hot to the touch.
- Alternatively, cool the butter and sugar mixture down a bit by placing the bottom of the saucepan in a bowl of cool water. Make sure the butter does not solidify.
- In a large bowl, place the eggs and vanilla, and whisk until well-beaten and combined.
- Add the melted and cooled butter and sugar to the bowl slowly, whisking constantly. Add the cocoa powder and whisk until the cocoa powder has been absorbed.
- Using a handheld mixer, beat until very well-combined.
- Add the flour blend, xanthan gum, cornstarch, baking soda, and salt, and mix with a silicone spatula or spoon until just combined.
- Add about 4 ounces of the chocolate chips and mix until just evenly distributed throughout the batter. The batter will be thick and sticky.
- Transfer the brownie batter to the prepared pan and, using an offset or silicone spatula, spread into an even layer. It helps to moisten the tool you are using to smooth the top a bit to prevent it from sticking.
- Scatter the remaining chocolate chips evenly over the top of the brownie batter and bang the pan firmly on the countertop to help the chips adhere.
- Place the pan in the center of the preheated oven. Bake just until the brownies no longer appear wet in the center, about 30 minutes. The toothpick test is not reliable here, since the toothpick will come out wet even when they're done baking.
- The center may dome during baking, but the brownies will settle as they cool.
- Remove the pan from the oven and allow the brownies to cool in the pan at room temperature until the pan is no longer hot to the touch.
- For clean lines when you slice the brownies, place the brownies, still in the pan, in the refrigerator to chill for about an hour before slicing them.
- When you're ready to slice the brownies, remove them from the pan and peel away the foil. Slice the brownies into 9 equal squares.
- Serve the brownies immediately, or wrap tightly and freeze for longer storage. These freeze incredibly well.
Notes
Nutrition
WANT TO SAVE THIS RECIPE?
We'll send the recipe to your inbox, so you can come back to it later!
Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Clara says
Amazing!
Marie says
These brownies are amazing!
I’m new to gf baking and a little intimidated by it all,
But your recipes have never fail me yet!
Thank you!
Nicole Hunn says
I’m so glad to hear it, Marie! Thank you for sharing your experience, and I’m honored by the trust you have learned to put in me! You are so welcome.
Olive Zwierschke says
This is absolutely my all-time favourite brownie recipe, and I’ve made a good many brownies in my lifetime, both with regular flour and with gluten free flour. These are always chewy and their chocolate flavour is intense. Even if you let them dry out (which is very rare around house) they’re still wonderfully tasty. Thank you very much!
Nicole Hunn says
I’m so happy to hear that, Olive! Super chewy with intense chocolate flavor is just what they’re supposed to be. Thank you so much for sharing your experience!
Mike.atkin1@ntlworld.com says
Absolutely delicious…thank you x
Nicole Hunn says
You’re very welcome, Mike!
Trish says
I am making several GF items for a HUGE party I am helping with, I have NOT made GF items before but the reviews for these brownies are amazing, so I am going to make them… with that being said if I want to make large amount (sheet pan size) instead of 8 separate 8×8 pans would they turn out as nice?? I would be making the batter 8x’s to fill the pan…. advice needed!! Thanks!
Nicole Hunn says
The tendency with a large tin of brownies is that they tend to burn on the bottom center before they bake all the way through, so I don’t recommend a thick pan of brownies in larger sizes than square. You could try baking them low and slow, but I just don’t know if it will work, Trish. It would definitely be better to make multiple smaller pans.
Ava Ray Adams says
Why can’t I just print your recipe so I can actually see it to make it? There are too many hoops to jump through & sights to sign up for … very disappointing.
Nicole Hunn says
Grow is a service that allows you to save your favorites on my blog and on any other blog that runs the same service, and it allows my advertising management company to serve you more relevant advertisements. You won’t receive any more emails, as you’re already on my email list, or any more ads, just more relevant ones to you.
I’m afraid there’s no way for me to customize the window that asks you to sign up for Grow to print, so I can’t explain up front that you won’t receive any additional emails from me or anyone else if you sign up.
If you don’t want to add your email to Grow, you are welcome to browse the website, but you won’t be able to print my recipes which I provide to you free of charge. Thanks for your understanding.
Nicole says
How many Calories is this recipe 🙂
Nicole Hunn says
I’ve added nutrition information to the recipe card, Nicole. I do have to caution you, though, that nutrition information is an estimate only from online calculators, provided as a courtesy, and should not be relied on under any circumstances.
Samuel says
These brownies were so good! Very fudgy and chocolatey, the perfect texture!
Note to Nicole: I haven’t made one of your recipes in more than 3 weeks! I used to make them a few times a week. I was obsessed with your recipes, because I never knew it is possible to make such good GF recipes. I don’t know if you noticed that I made so many reviews across your different recipes, but thank you so much for these amazing recipes!
Nicole Hunn says
I have noticed, Samuel, and I’m grateful for your loyalty. You’re so welcome, and I’m glad you know know what’s possible. You can ever go back to food that’s just “good, for gluten free”!
Ryker says
I substituted monk fruit for the sugar for the diabetics in my house, which made the brownies taste too sweet to me, but that’s user error not the recipe :). I would recommend to anyone else to maybe do less than the 1:1 ratio the monk fruit sweetener bags recommend.
Everyone else in my house loved them and they baked up beautifully which I’ve been struggling with in GF recipes.
I will be keeping and using this recipe again – definitely best GF brownies I’ve done so far including box mixes! Just will take some trial and error to figure out my right proportion of sugar substitute.
Nicole Hunn says
Hi, Ryker, thanks for sharing your experience with alternative sweetener. I like monkfruit as a sugar alternative, relatively speaking, but it does tend to be sweeter, and it also tends to be drying. I always recommend that you pay close attention to the raw texture of the baked good, comparing it closely to what you see in the photos and video, and add more moisture as seems necessary to achieve something similar. Go slowly when adding moisture, though, since you can’t take it out once it’s been added.
Donna Whitlock says
Why can’t I print out the recipe anymore?
Nicole Hunn says
You can print out recipes from my blog after you input an email address to sign up for “Grow.” Grow is a service that allows you to save your favorites on my blog and on any other blog that runs the same service, and it allows my advertising management company to serve you more relevant advertisements. You won’t receive any more emails, as you’re already on my email list.
I’m afraid there’s no way for me to customize the window that asks you to sign up for Grow to print, so I can’t explain up front that you won’t receive any additional emails from me or anyone else if you sign up.
If you don’t want to add your email to Grow, you are welcome to browse the website, but you won’t be able to print my recipes which I provide to you free of charge. Thanks for your understanding.
Craig says
Is your Mock Better Batter the best choice for this ?
Nicole Hunn says
That’s the blend I usually use for this recipe (actually, Better Batter itself, but they are interchangeable) but any of my recommended blends will do.
Michele says
I have a 9×9 pan. Any suggestions?
Nicole Hunn says
The brownies will take less time to bake in a 9-inch x 9-inch pan. I’d begin to check around 23 minutes, to be on the safe side, but it will most likely take closer to 25 minutes.
Michele says
Thanks Nicole!
I’ll give it a try tonight.
Lynne says
Can these be made dairy free? I have a friend who has Celiac and can’t have dairy.
Nicole Hunn says
Please see the text of the post under the heading “Dairy free brownies”