Effortless and gluten-free one bowl brownies are made in, yep, just one bowl. Just mix, pour, and bake! And I promise you won't be able to tell they're made without regular flour.
I love brownies, and I love that there are many ways to make them! When I don't need a huge pan of gluten free brownies and am a little short on time, this quick one bowl brownies recipe is one I turn to again and again. I love that the brownies perfectly straddle the line between fudgy and cakey (I do love a cakey brownie; try my whole wheat brownies if you can eat gluten), satisfying those who love a more traditional brownie AND those who crave a more cake-like bite.
A mix of melted butter and oil helps keep these little beauties tasting moist and fresh for days, even when left on the counter! I had a warm batch of brownies waiting for my girls on the first day of school, and my oldest said later, after devouring at least three: "These brownies are amazing, Mom!" And, I didn't tell her they were gluten-free! I count that as a win.
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Homemade Brownies are So Much Better
Yeah, they are! I know there are solid gluten-free brownie mixes out there, but for one thing, they ain't cheap, and for another, they just never taste as good as when you make brownies from scratch. Plus, you can adjust the amount of sugar up or down, throw in some nuts, candy bits, and more. So I always turn to making them homemade, and here's why:
- No weirdness. Even the best companies seem to sneak in a little extra preservative here and there. No thanks! These easy, wholesome ingredients are deliciously preservative-free.
- All the add-ins. Making from-scratch recipes means you can fancy them up or keep 'em plain - whatever you're in the mood for. I've got you covered with add-in suggestions below the ingredients list.
- They just taste better. Yes, they truly do! I will die on the hill of making things from scratch, especially when they're gluten-free. They always taste so much better than anything from a box. The end.
Ingredients Needed
Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions.
- Gluten-free flour - As always, I used my homemade gluten free flour blend to develop this recipe, and as always, it was perfect! You can also use a store-bought 1:1 blend or a single-origin gluten-free flour, such as oat flour or brown rice flour.
- Cocoa powder - Use unsweetened cocoa powder here, or the sweetness will overpower the brownies.
- Granulated sugar - Add a little more sugar (up to ½ cup) if you prefer sweeter brownies, or try light brown sugar for a different flavor profile.
- Salt - I use fine sea salt, and table salt works fine, too.
- Baking powder - A minimal amount of baking powder gives the brownies a bit of lift.
- Eggs - Large or medium-sized eggs are fine.
- Butter - Unsalted, melted butter gives richness to the brownies.
- Oil - I used vegetable oil, and coconut oil or even olive oil would be fine. This helps the brownies stay moist and fresh.
Add-In Ideas
- Nuts - The classic addition to brownies! I love 1 cup of chopped walnuts stirred into the batter, or try pecans.
- Chocolate chips - For extra chocolatey goodness, stir in 1 cup of semisweet chocolate chips. You could also try milk chocolate or white chocolate chips.
- Candy - Yes ... let's go for it. Chopped candies like Reese's peanut butter cups or Reese's pieces, Snickers, or mini M&Ms make these brownies so fun.
How to Make One Bowl Brownies
Here's an overview in photos of how to make this easy recipe:
1. Combine ingredients: Add all of the ingredients to a bowl.
2. Mix: Stir them all together until a smooth batter forms.
3. Add to pan: Pour the batter into a greased 9-inch pan.
4. Bake: Place in a 350°F oven and bake for about 28 minutes, then cool before cutting.
Baking Tip: Whisk the Dry Ingredients First
A tiny extra step, but I like to whisk together the gf flour, cocoa powder, sugar, salt, and baking powder first before adding the wet ingredients (alternatively, you can sift in these ingredients). But, you'll be stirring everything together very well, and brownies are a forgiving recipe, so no worries if you skip this step.
Tips & Substitution Suggestions
- Don't overbake - Gluten-free bakes have a tendency to get dry, so make sure you check the brownies at around 26 minutes. A few moist crumbs on the tester are fine, and they probably won't go past 28 minutes of baking time, so check them again soon if they're not quite done.
- 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 do use a metal pan, check at 25 minutes.
- What size? I baked this batter in a 9-inch pan, and an 8-inch pan will also work.
- Rest the brownies after baking - Let the brownies cool in the pan for at least 10 minutes after you pull them from the oven so that the gluten-free crumb sets nicely and it's easier to cut them.
- Omit the baking powder - I love the slight cakiness of these brownies, but if you like a more fudgy batch of brownies, skip adding the baking powder.
- Dairy-free - Swap melted dairy-free butter or a neutral oil of choice for the butter.
- Refined sugar-free - Coconut sugar instead of granulated sugar works nicely here.
Proper Storage
- 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 recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Recipe
Gluten Free One Bowl Brownies
Ingredients
- 1 cup gluten free flour (120 grams)
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- ½ teaspoon fine sea salt
- ¼ teaspoon baking powder
- 3 large eggs
- 8 tablespoons unsalted butter melted
- ¼ cup vegetable oil or coconut oil
Instructions
- Preheat the oven to 375°F. Lightly grease a 9-inch square pan and line it with parchment if you wish.
- Place 1 cup gluten free flour, ¾ cup unsweetened cocoa powder, 1 ½ cups granulated sugar, ½ teaspoon fine sea salt, ¼ teaspoon baking powder, 3 large eggs, 8 tablespoons unsalted butter, and ¼ cup vegetable oil in a large bowl, then stir and mix well to create a smooth batter.
- Spoon the batter into the prepared pan.
- Bake the brownies for about 26-28 minutes; a toothpick inserted into the center should come out clean or with a few moist crumbs.
Notes
- Don't overbake - Gluten-free bakes have a tendency to get dry, so make sure you check the brownies at around 26 minutes. A few moist crumbs on the tester is fine, and they probably won't go past 28 minutes of baking time, so check them again soon if they're not quite done.
- 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 do use a metal pan, check at 25 minutes.
- What size? I baked this batter in a 9-inch pan, and an 8-inch pan will also work.
- Rest the brownies after baking - Let the brownies cool in the pan for at least 10 minutes after you pull them from the oven so that the gluten-free crumb sets nicely and it's easier to cut them.
- Omit the baking powder - I love the slight cakiness of these brownies, but you like a more fudgy batch of brownies, skip adding the baking powder.
- Dairy-free - Swap melted dairy-free butter or a neutral oil of choice for the butter.
- Refined sugar-free - Coconut sugar instead of granulated sugar works nicely here.
Helen says
Nice post with the expected literary quote which elevates the entire piece. Keep them coming! Love that you experiment always with ingredients… very courageous. Thank you!