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Two gluten-free brownies on a white platter.

Fudgy Gluten-Free Brownies

This recipe makes "better than box" gluten-free brownies!
Course bar cookies, brownies
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16 brownies
Author GlutenFreeBaking.com


  • 1 cup white rice flour (4 ounces; 113 grams)
  • 1/2 cup cornstarch (2 ounces; 57 grams)
  • 1/2 cup cocoa powder, either Dutch-process or natural (1 1/2 ounces; 42 grams)
  • 1/2 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 2 cups granulated sugar (14 ounces; 396 grams)
  • 2 sticks butter, softened (1 cup; 8 ounces; 226 grams)
  • 4 large eggs (about 7 ounces; 200 grams out of shell)
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips, optional (6 ounces; 170 grams)
  • Gluten-free cooking spray


  1. Preheat oven to 325 degrees F. Lightly spray a 9 x 13-inch baking dish with gluten-free cooking spray.
  2. In a medium mixing bowl, white rice flour, cornstarch, cocoa powder, salt, and xanthan gum. Set aside.

  3. In a large mixing bowl, cream together sugar and butter. (Use medium-high speed with a handheld mixer or medium speed with a stand mixer.)

  4. Add eggs. Mix until combined. Reduce mixer speed to medium. Add dry ingredients and vanilla extract. (Add chocolate chips if using.) Mix until a batter forms. Spread batter into prepared pan.

  5. Bake for 35 to 40 minutes. A cake tester inserted into the center of the brownies should come out clean or with just a few moist crumbs clinging to it. Remove pan from the oven and place on a wire rack to cool. When cool, cut into squares.