This gluten-free brownie recipe uses two types of chocolate for rich and fudgy brownies that chocolate fans love. You can customize it to include nuts and chocolate chips. The recipe also works great dairy-free!
When it comes to recipes I make again and again, gluten-free brownies are in my top five. They’re right up there with gluten-free chocolate chip cookies and banana bread. Everyone loves them and they’re so easy to make!
Ingredients
Let’s take a look at the ingredients you need to make a batch of these brownies. If you’re dairy-free, I’ve included a substitution for the butter.
- Chocolate Chips. Or you can chop up a bar of your favorite gluten-free chocolate. If you’re dairy-free, use your favorite dairy-free and gluten-free chocolate.
- Cocoa Powder. Regular and Dutch process cocoa powder both work in this recipe.
- Butter. Melted butter adds richness. If you’re dairy-free, replace the butter with your favorite dairy-free buttery spread or coconut oil.
- Sugar. Use granulated (white) sugar. It adds the right level of sweetness and gives the brownies a great texture.
- Eggs. Use room temperature eggs.
- Gluten-Free Flour. The small amount of gluten-free flour holds the brownies together.
- Salt. A little salt enhances all the other flavors. Use table (fine) salt in the batter. If you love salted brownies, sprinkle a little flaky salt over the batter before baking.
Optional Ingredients
- Vanilla Extract. Since these gluten-free brownies are so flavorful, the vanilla extract is optional.
- Chopped Nuts. Add chopped nuts to the batter before baking.
- Chocolate chips or chopped chocolate. For extra chocolate, stir in chocolate chips or chopped chocolate. You can use the same type of chocolate you used in the brownie batter or mix it up!
How to Make Gluten-Free Brownies
These really are the best gluten-free brownies. Here’s how to make them.
- Melt the butter over low heat. Once it’s melted, add the sugar. Stir to combine.
- Add the chocolate chips. Stir until the chocolate is melted.
- Pour the mixture into a mixing bowl. Let it cool for a few minutes and then add eggs.
- Stir in the cocoa powder, gluten-free flour, and salt.
- Mix until the batter is smooth. If you’re adding chocolate chips or nuts, add them now.
- Spread the batter into a parchment-lined pan.
- Bake until set.
- Then let the brownies cool in the pan before cutting them into pieces!
How do you know when brownies are done baking?
It can be hard to tell when a pan of gluten-free brownies are done baking! The best way to test for doneness is to insert a toothpick into the center of the pan. You want it to come out clean or with just a few moist crumbs clinging to it. If the toothpick is covered in wet batter, the brownies aren’t done. Return the pan to the oven and bake for a few more minutes.
Storing Leftover Brownies.
Gluten-free brownies keep well on the counter. Cover the brownies or place them into a container with a tight-fitting lid. Store them at room temperature for up to five days.
How to Freeze Brownies.
Let the brownies cool completely before freezing. If you freeze warm gluten-free brownies, the texture gets gummy.
- For an entire pan: To freeze an entire pan, don’t cut the brownies. Remove the brownies from the pan and wrap them tightly. Freeze for up to three months.
- For individual brownies: cut the brownies into squares. Place into a freezer container. If you want to stack the brownies, place a piece of parchment between each layer. Freeze for up to two months.
Gluten-Free Brownies
Ingredients
- ½ cup butter or dairy-free buttery spread (4 ounces; 113 grams)
- ¾ cup semi-sweet chocolate chips or 4 ounces dark chocolate, chopped (4 ounces; 113 grams)
- 1 cup granulated sugar (7 ounces; 198 grams)
- 3 large eggs (about 6 ounces out of shell, 170 grams)
- ¾ cup gluten-free flour (3 ¾ ounces; 106 grams)
- ¼ cup dutch process cocoa powder (¾ ounce; 21 grams)
- ½ teaspoon salt
Optional
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (2 ounces; 56 grams)
- ½ cup chocolate chips or chopped chocolate (3 ounces; 85 grams)
Instructions
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Preheat oven to 350°F. Grease an 8×8-inch square pan with nonstick cooking spray or butter. For easy removal, place a parchment into the pan, letting about 2 inches overhang the sides of the pan.
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Melt the butter in a small pan or medium microwave-safe bowl. Add the sugar. Heat over low heat or microwave on low power until warm. Don’t let the mixture bubble. Stir gently. Add the chocolate chips and stir until the chocolate melts. If needed, heat the mixture over low heat to fully melt the chocolate.
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Pour the mixture into a medium bowl. Let cool for about three minutes. Stir in eggs until smooth. (Add vanilla now, if using) Add gluten-free flour, cocoa powder, and salt. Mix until smooth. Stir in nuts or chocolate chips if using.
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Spread batter into prepared pan.
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Bake for about 30 minutes. Or until a toothpick inserted comes out clean or with just a few crumbs on it.
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Cool brownies in the pan. Cut into squares. Enjoy.
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Cover brownies and store on the counter for up to four days.
To freeze: Wrap cooled brownies or place into a freezer container. Freeze up to three months.
Recipe Notes
For Gluten-Free and Dairy-Free Brownies: Replace the butter with a dairy-free butter replacement. Use dairy-free chocolate.
Belinda says
Easy, quick, decadent…could not ask for more in a brownie recipe! 😋 I added in half a cup of chopped dark chocolate, a teaspoon of vanilla essence and a teaspoon of instant coffee mixed with a tiny bit of water. Perfection 👌🏼🍫
Carole M says
I made this recipe and liked it but tell me why they are a little crumbly and dry. What should I do to correct it?
Elizabeth says
My first question is what gluten-free flour did you use? That might be it.
I’d also check your oven temperature. If your oven runs hot, they might have overbaked a little. That can make them dry.