Gluten Free Brownies
Fudgy and sweet gluten free brownies are loaded with chocolatey goodness! A handful of easy ingredients come together to make the best-ever homemade brownies in just minutes.
Who doesn't love brownies? And when they're gluten-free brownies, even better! This easy, reliable recipe for gluten free brownies is a fan favorite at my house, and no one can tell they're gluten-free! I use my DIY gluten free flour mix here, but you could use oat flour, brown rice flour, or a preferred 1:1 gluten-free blend.
And don't forget the add-ins! Fancy up your brownie batter with all the yummy things, from chopped candy bars to nuts to more chocolate. Although - I'm partial to them just as they are. It's hard to beat a classic brownie, and these are some of the best around. Build off a base that consists of plenty of melted butter and sugar to create dense and fudgy brownies to satisfy any chocolate craving.
Craving more brownies? Make almond flour brownies, gluten free one-bowl brownies, or whole what brownies!
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From-Scratch gluten free Brownies are the Best!
You know they are! Not only can you adjust the sugar if you wish, you can throw in as many add-ins as your heart desires, and there are no weird additives that might be found in a boxed mix. Even better, all the ingredients are naturally gluten-free!
- So easy. I mean, yeah, you COULD grab a box of gluten-free brownie mix for $$, but you can make homemade brownies in the same amount of time and they will taste so much better.
- Customize away. Like I mentioned, you can use this recipe as your base and start throwing in all the good stuff: nuts, chocolate chips, coconut, mini marshmallows ... check out some of my ideas lower down in this post.
- Perfectly packable. I love tucking a homemade gluten-free brownie into my girls' lunchboxes for a special treat - these brownies are wonderfully sturdy and hold up to a day at school just fine.
Gluten Free Brownies Ingredients
I love how unfussy these brownies are, which you'll see by checking the ingredients list below! Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions.
- Butter - Unsalted butter is best, and if you need to go dairy-free, just use your preferred non-dairy butter.
- Granulated sugar - For darker brownies, try a mix of brown sugar and granulated sugar.
- Eggs - Use large or medium-sized eggs.
- Cocoa powder - I use Dutch-process cocoa, but any unsweetened cocoa powder will work fine.
- Salt - Fine sea salt or table salt works great!
- Baking powder - A little baking powder added to gluten-free brownies helps them rise a bit; traditional brownie recipes may not call for baking powder, but because this is a gluten-free recipe, it works a little differently.
- Gluten free flour - I used my homemade gluten free flour blend to develop this recipe, and it's perfect. Any 1:1 gluten free flour mix will also work.
How to Make Gluten Free Brownies
Here's an overview in photos of how to make this super easy recipe:
1. Combine butter and sugar. Place the butter and sugar in a saucepan.
2. Melt. Heat the butter and sugar over low heat until melted and smooth.
3. Combine other ingredients. Add all of the remaining ingredients, including the butter and sugar, except for the flour, to a bowl and stir to combine
4. Add flour. Stir in the flour.
5. Place in pan. Pour the batter into a greased 9x13 pan and rest.
6. Bake. Place in a preheated 350°F oven and bake for 30 minutes until set.
Baking Tip: Add Chocolate Chips
For an ultra shiny, crackly crust on the top of the brownies, stir in 2 cups of semisweet chocolate chips along with the flour to the batter.
Variations and Tips
- Add chocolate - Stir in milk, semisweet, or white chocolate chips, or chop up your favorite chocolate bar.
- Or candy - Take gluten free brownies to the next level by adding your fav (gluten-free) candy bar! I love chopping up Reese's peanut butter cups or stirring in Reese's pieces or M&Ms to make them extra decadent.
- Stir in nuts - Nuts are a classic addition to brownies. Try chopped walnuts, peanuts, or almonds.
- And coconut - If you're a coconut fan, mix in 1 cup of sweetened or unsweetened shredded coconut!
- Don't overbake - Gluten-free bakes have a tendency to get dry, so make sure you check the brownies at 30 minutes. A few moist crumbs on the tester is fine - this is better than overbaking (and drying out) your brownies!
- The pan matters - I like to bake brownies in a glass or ceramic pan. This distributes the heat better so that they bake more evenly. A metal pan will bake the brownies more quickly, so if you use a metal pan, check at 25 minutes for doneness.
- Rest the brownies after baking - Let the brownies cool in the pan at least 10 minutes after you pull them from the oven so that the gluten-free crumb sets up nicely and it's easier to slice them up.
How to Store Gluten Free Brownies
Brownies are so easy; they keep well and are great to freeze, too! Here's how to do it:
- Counter - Transfer cooled brownies to an airtight container or tightly cover the pan with foil and store them at room temperature for up to 3 days.
- Fridge - Place the container of brownies in the fridge to make them last a bit longer, up to 5 days.
- Freezer - Use a freezer-safe container or sealable plastic bag for the brownies and keep them in the freezer for up to 3 months. Thaw the brownies in the fridge before serving.
More Gluten Free Chocolate Recipes
Happy baking! If you make this gluten free brownies recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Gluten Free Brownies
Ingredients
- 16 tablespoons unsalted butter
- 2 ¼ cups granulated sugar
- 4 large eggs
- 1 ¼ cups Dutch-process cocoa
- 1 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1 ½ cups gluten free flour (180 grams)
Instructions
- Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
- In a saucepan set over low heat, combine the 16 tablespoons unsalted butter and 2 ¼ cups granulated sugar, and heat, stirring, until the butter is melted, hot, and shiny.
- Place the 4 large eggs in a large bowl with the 1 ¼ cups Dutch-process cocoa, 1 teaspoon fine sea salt, and 1 teaspoon baking powder, and, using an electric mixer, beat them at medium speed until smooth. Mix in the butter/sugar mix, then stir in the 1 ½ cups gluten free flour until smooth.
- Pour the batter into the prepared pan, let it rest for 15-20 minutes, then bake for 28 to 32 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs, and the edges are set. Remove from the oven and cool on a rack before cutting and serving. You can do this straight from the pan if you like.
Notes
- Add chocolate - Stir in milk, semisweet, or white chocolate chips, or chop up your favorite chocolate bar.
- Or candy - Take gluten free brownies to the next level by adding your fav (gluten-free) candy bar! I love chopping up Reese's peanut butter cups or stirring in Reese's pieces or M&Ms to make them extra decadent.
- Stir in nuts - Nuts are a classic addition to brownies. Try chopped walnuts, peanuts, or almonds.
- And coconut - If you're a coconut fan, mix in 1 cup of sweetened or unsweetened shredded coconut!
- Don't overbake - Gluten-free bakes have a tendency to get dry, so make sure you check the brownies at 30 minutes. A few moist crumbs on the tester is fine - this is better than overbaking (and drying out) your brownies!
- The pan matters - I like to bake brownies in a glass or ceramic pan. This distributes the heat better so that they bake more evenly. A metal pan will bake the brownies more quickly, so if you use a metal pan, check at 25 minutes for doneness.
- Rest the brownies after baking - Let the brownies cool in the pan at least 10 minutes after you pull them from the oven so that the gluten-free crumb sets up nicely and it's easier to slice them up.
