These gluten free brownies are so gooey, fudge like and chocolaty! This homemade recipe is way better than boxed brownies. They are easy to make, only take 20 minutes to bake, and they are foolproof. These step by step directions yield the most perfect brownies!

Gluten free brownies with chocolate chips

Why You’ll Love This Recipe

  • These gluten free brownies are quick and easy to make.
  • Unlike most recipes, they take only 20 minutes to bake.
  • They feature both chocolate chips and cocoa powder. They are so chocolaty!
  • These brownies are have those beautiful shiny crinkly tops.
  • This recipe is made with pantry staples completely from scratch.
  • They are much better tasting than any boxed brownies.
  • This recipe is gluten free, nut free and oil free.
  • Check out these Paleo Brownies for a delicious grain free option!

Ingredients & Substitutions

These are the main ingredients and substitutions. Scroll down to the recipe card for full ingredients list and instructions.

Butter is a great baking fat. While the buttery flavor is undetectable, the butter makes these brownies extra fudge like. For a dairy free option, see these Gluten Free Dairy Free Brownies.

Use high quality chocolate chips for this recipe. The biggest flavor in these brownies comes from the chocolate. Milk chocolate, semisweet chocolate and dark chocolate chips all work well. I do not recommend white chocolate chips for this recipe.

Eggs help bind the brownies together and create a very slightly chewy texture. For an egg free version, see these Eggless Brownies.

Both light brown sugar and granulated sugar add some sweetness. For a refined sugar free option, replace with coconut sugar.

Gluten free 1 to 1 flour acts as the flour. I used and loved King Arthur Flour gluten free 1 to 1 for this recipe. I do not recommend almond flour, tapioca flour, coconut flour or cassava flour for this recipe.

Cocoa powder adds another level of chocolate! Unsweetened cocoa, dark cocoa and Dutch cocoa powder can all be used.

A little vanilla extract adds a great classic flavor.

Add a pinch of sea salt if desired. Sprinkle sea salt on top too!

Chocolate chips, eggs, butter and flour

What is Gluten Free Flour?

Gluten free flour is a blend of flours that are made without gluten. Regular flour contains wheat. Therefore, it is not safe for those with Celiac disease or gluten allergies to consume. This is where gluten free flour comes in.

Gluten free 1 to 1 flours are made from a variety of starch flours. These typically include rice flours, potato starches, cornstarch, and sorghum flour.

Xantham gum is an ingredient commonly added to gluten free flours. It provides an elasticity to the flour. This gives gluten free flour a very similar consistency to wheat flour.

Gluten free 1 to 1 flours have come a long way in the last few years. They very closely resemble all purpose flour.

Since all brands are slightly different, I recommend using King Arthur Flour or Bob’s Red Mill brands. This is what I use for most of my recipes. I have had great success with both brands.

For more information, check out this Guide to Gluten Free Flours and Baking.

Taste & Texture

These gluten free brownies taste like classic brownies! The strongest flavor is the melted chocolate chips. They are rich, decadent and over the top delicious.

These brownies are fudge like, not dry or bland. Additionally, they are gooey!

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch baking pan with parchment pan.

Step 2

In a microwave safe dish, melt butter.

Step 3

Once melted, stir in chocolate chips. Stir until completely smooth and creamy.

Step 4

In the bowl of a stand mixer, add eggs, light brown sugar and granulated sugar. Beat for 2 minutes or until light and frothy.

Step 5

Then, pour in melted chocolate mixture. Mix until combined.

Step 6

Add in all remaining ingredients. Stir until combined. Do not over mix.

Step 7

Pour batter into lined pan. Spread into one even layer with a spatula.

Raw brownie batter in pan

Step 8

Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.

Baked gluten free brownies

Step 9

Finally, remove from oven. Allow brownies to cool for 1 hour before slicing and serving.

Expert Tips & Tricks

Stir butter and melted chocolate chips until smooth and creamy. There should be no clumps of chocolate chips remaining.

Beat eggs and sugars until light and frothy. See photo above for reference.

The brownie batter is slightly thicker than boxed brownie mix.

Bake brownies until the middle is barely set! They are meant to be gooey.

Gluten free fudge brownies

Flavor Variations & Add Ins

These gluten free brownies are insanely delicious. Consider these add ins.

M&Ms

Mini chocolate chips

White chocolate chips

Chopped walnuts

Chopped pecans

Dash of espresso powder

Sprinkles

Crushed Oreos

Chopped peanut butter cups

If you love brownies and have boxed brownie mix, try these Brownie Mix Cookies!

Shiny Crinkly Brownies

These brownies feature a stunning shiny top! Here are the tips and tricks for making crinkle top brownies.

The most important step is to beat eggs and sugars. Beaten eggs and sugar helps the sugar dissolve. Moreover, the eggs become foam like, which in turn creates a meringue. This meringue creates that shiny glossy top!

In addition, use high quality chocolate chips. This is key for producing a beautiful color and shine to brownies. If possible, buy a good quality brand.

Lastly, do not over bake the brownies. This will yield an overall drier brownie.

How to Serve & Store

Serve gluten free brownies with a tall glass of milk! They pair well with any flavor ice cream too. In addition, these brownies are great with whipped cream or chocolate fudge drizzled on top.

They are delicious served warm or cold. In the summer, they are enjoyable straight from the fridge or freezer.

Store leftovers covered at room temperature for up to 4 days.

Freeze for up to 2 months.

Perfect gluten free brownies

Frequently Asked Questions

What do gluten free brownies taste like?

Gluten free brownies taste like classic brownies! There is no difference flavor wise.

What are gluten free brownies made of?

They are made of gluten free flour and other classic ingredients.

Do they fall apart?

No, these brownies do not fall apart. They are not dry or bland.

What pan should I use?

Use an 8 inch by 8 inch square pan. Line with parchment paper.

Are they dairy free?

No, these are not dairy free. See my Gluten Free Dairy Free Brownies for their dairy free counterpart.

You May Also Like

If you make this gluten free brownies recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes which are all completely gluten free.

Gluten free brownies with chocolate chips

Get the Recipe: Gluten Free Brownies

These gluten free brownies are fudge like, gooey and so chocolaty! They are quick and easy to make and come out perfectly every time. These homemade brownies are way better than boxed brownies!
5 from 10 votes

Ingredients

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch baking pan with parchment pan.
  • In a microwave safe dish, melt butter.
  • Once melted, stir in chocolate chips. Stir until completely smooth and creamy.
  • In the bowl of a stand mixer, add eggs, light brown sugar and granulated sugar. Beat for 2 minutes or until light and frothy.
  • Then, pour in melted chocolate mixture. Mix until combined.
  • Add in all remaining ingredients. Stir until combined. Do not over mix.
  • Pour batter into lined pan. Spread into one even layer with a spatula.
  • Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
  • Finally, remove from oven. Allow brownies to cool for 1 hour before slicing and serving.

Notes

  • Stir melted butter and chocolate chips until completely smooth and creamy.
  • Any chocolate chips or chocolate chunks can be used.  Alternatively, chopped chocolate can be used.  Be sure to measure correctly.
  • Beat eggs and sugars until completely mixed.  It will look frothy.  See photos above for reference.
  • Unsweetened cocoa powder, dark cocoa powder and Dutch cocoa powder can be used.
  • The brownie batter will be thicker than boxed brownies.
  • Bake only until the middle is barely set!  They are meant to be gooey.
  • Wait until brownies have cooled before slicing.
  • Store brownies covered at room temperature for up to 4 days.
Calories: 183kcal, Carbohydrates: 23g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 57mg, Potassium: 90mg, Fiber: 1g, Sugar: 16g, Vitamin A: 211IU, Calcium: 18mg, Iron: 1mg

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