These Fudgy Gluten Free Brownies are rich and loaded with tons of chocolate flavor—made with just a handful of simple ingredients! The batter comes together within 8 minutes and then the brownies are baked to perfection. Serve warm with a scoop of ice cream or chill overnight for a cold chewy brownie!
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Why you’ll love this recipe!
These rich, fudgy gluten-free brownies are everything you want in a brownie—crackly top, chewy edges, and a fudgy center. No one will ever guess they’re gluten-free!
I love this recipe and I think you will too because:
- It’s flourless—but still perfectly chewy, fudgy, and rich. No one will know it’s gluten-free
- Perfect for many occasions: bake sale, dinner party, or late-night craving, these brownies always disappear fast.
If you're someone who has a big chocolate sweet tooth like me, you'll also love my Oat Flour Chocolate Chip Cookies or even Gluten Free Peanut Butter Swirl Brownies!
Ingredients
Ingredient notes
Here are some helpful notes about some key ingredients in these brownies -
- Semi sweet chocolate & cocoa powder - The combo makes these brownies extra chocolatey.
- Granulated sugar & Dark brown sugar
- Cold eggs - 2 whole and 1 egg yolk! I have tested this recipe using COLD eggs from the fridge, so you don't need to wait for them to come to room temperature.
- Bob’s Red Mill Gluten Free 1 to 1 Baking Flour- always spooned and leveled for accurate measurements
- Cornstarch - helps to achieve that signature crackly brownie top!
Instructions
- Make the batter! Whisk all liquid ingredients in 1 bowl. Whisk dry ingredients in a separate bowl. Then, fold together until a batter forms!
- Transfer the brownie batter to a parchment lined baking pan.
- Bake for 36 minutes or until a toothpick inserted into the center comes out clean.
- Let cool completely, then slice and serve or refrigerate for a few hours for a slightly chewier brownie!
Recipe variations
These brownies are such a perfect base to add different mix-ins into the batter before baking it!
- Chocolate chips - Mix in ½ cup chocolate chips into the batter for extra chocolatey brownies.
- Peanut butter swirl - Melt ½ cup peanut butter in the microwave, drizzle over the brownie batter in the pan and swirl with a knife.
- S'mores brownie - Add a gluten free graham cracker crust to the bottom of the pan, pour over the brownie batter and bake! Top with mini marshmallows and broil for 1-2 minutes until golden.
Storage
Fridge: These brownies are best stored in a sealed container in the fridge for up to 5 days. You can also store them at room temperature if you prefer brownies at room temperature.
Freezer: Easily store brownies sealed well in a freezer-safe container or ziplock bag for up to 3 months.
Recipe FAQ’s
I recommend using a non-gmo canola oil, or even avocado oil works perfectly!
Coconut oil will change the texture a bit, so it would not be my top recommendation.
You can use light brown sugar instead, but the brownies won't be as chewy. Dark brown sugar yields chewier brownies!
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Best Fudgy Gluten Free Brownies
Ingredients
- 5 tablespoons unsalted butter (dairy or vegan butter work well) 71 grams
- 2 ounces chopped semi sweet chocolate bar I recommend Baker's 56% Cacao Semi-Sweet Chocolate Baking Bar, chopped
- ¾ cup unsweetened cocoa powder (Hersheys) 75 grams
- ⅓ cup non-gmo canola oil 71 grams
- 1 cup granulated sugar 200 grams
- ¼ cup dark brown sugar 55 grams
- 2 large eggs cold
- 1 egg yolk cold
- 1 teaspoon pure vanilla extract
- ½ cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, spooned and leveled 63 grams
- ⅛ teaspoon baking soda
- 1 tablespoon cornstarch 7 grams
- ¼ teaspoon fine sea salt
Instructions
- Preheat the oven to 325°F and line an 8”x8” square baking pan with parchment paper.
- In a large microwave safe bowl add the butter and semi sweet chocolate. Melt for 30 second increments, stirring in between until fully melted.
- Add the oil and sift in the cocoa powder. Whisk until combined.
- Whisk in granulated sugar and brown sugar. Add eggs and vanilla extract. Whisk until combined.
- In a separate medium bowl, whisk together the flour, baking soda, corn starch and salt.
- Add the dry ingredients to the liquid ingredients and fold/mix together until thickened and combined.
- Pour the brownie batter into the prepared pan and bake for 36 minutes.
- Allow to cool completely before cutting into. You may like to refrigerate the brownies before slicing if you like.
Notes
- Measure in grams for the most accurate recipe.
- I like to make this recipe with vegan butter, but regular dairy butter works too!
- This brownie is excellent enjoyed at room temperature and cold from the fridge.
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