When it comes to chocolate indulgence, brownies are top of the list and it can be really hard to find a gluten free version that’s as rich and fudgy as the real thing. If you love things about brownies—decadent chocolate flavor, a gooey center, and that perfect crackly top—and want all of it without the gluten, this recipe delivers.
If you are gluten intolerant or simply looking for a crowd pleaser, you will not be disappointed.
Gluten Free Brownie Perfection: My Journey
My “holy grail” when I first tried gluten free baking was brownies. I had tried dozens of recipes, many came out miserable — too crumbly, too dense. I experimented with different flours and techniques, but finally came up with this recipe that’s a close approximation of any good brownie. The secret? The perfect balance of cocoa, butter and just the right blend of gluten free flour.
Gluten Free Brownie Ingredients
Butter: ½ cup (1 stick), melted
Chocolate chips or chopped chocolate: ½ cup
Cocoa powder: ½ cup (unsweetened)
Granulated sugar: 1 cup
Brown sugar: ¼ cup (for extra chewiness)
Eggs: 2 large
Vanilla extract: 1 tsp
Gluten-free flour blend: Add ⅓ cup (make sure it contains xanthan gum or ¼ tsp)
Salt: ¼ tsp
Optional add-ins: Extra chips, a sprinkle of sea salt, or chopped nuts
Step-by-Step gluten-free brownies recipe Instructions
Step 1: Preheat and Prepare
Put your oven on 350°F (175°C).
Preheat the oven to 325 degrees, and line an 8×8-inch baking pan with parchment paper leaving a little overhang for easy removal afterward.
Step 2: Melt the Chocolate and Butter
Put the butter and chocolate chips into a heat proof bowl.
Melt and stir in 20–30 second intervals until smooth, then microwaving for 20–30 second intervals. Set aside to cool slightly.
Step 3: Combine Wet Ingredients
Beat the eggs with the sugar, brown sugar, vanilla extract and whisk until light and slightly frothy.
Step 4: Mix in Dry Ingredients
To the wet mixture, add sifting in the cocoa powder, gluten free flour and salt, then gently mix the dry mixture in.
In a separate bowl, stir in the melted chocolate-butter mixture until just combined. Don’t over mix for fudgy brownies.
Step 5: Bake
Pour the batter all in the prepared pan and spread them out nicely.
Place in the oven and bake for 25 to 30 minutes (just until centre is set, a toothpick inserted comes out with a few moist crumbs.) To get extra gooey brownies, slightly under cook them, like.
Step 6: Cool and Slice
Once brownies have cooled completely in pan, lift out with parchment paper overhang.
Slice into squares and serve. They’re great either on their own or over a scoop of ice cream.
Reasons These Gluten-Free Brownies really Shine
Fudgy Texture: Melted chocolate and cocoa powder give you a dense, moist brownie.
Crackly Top: The babies of the eggs, the key to that perfect shiny crust, are all whisked in with the sugars.
No Special Equipment Needed: A just a bowl , whisk and spatula.
Gluten Free Brownie Pro Tips
Use High-Quality Chocolate: Choose a good quality brand if chocolate is the star.
Check Your Flour Blend: Make sure it’s gluten free certified and has xanthan or guar gum for binding.
Customize the Texture: Eggs also factor into boudier, aka cakier brownies: for cakier brownies, add an extra egg. Bake for 22–25 minutes, leaving it to cool completely for ultra fudgy cakes.
Final Thoughts
Proof that indulgent desserts don’t have to be exclusive – these gluten free brownies are a thing you can eat without sacrificing taste. These have a deep chocolate flavor and a chewy texture, so they’re kid, adult, and gluten free friendly.
No one ever believes those were gluten free until you serve them a potluck, then they disappeared in minutes! Now they’ve become my go to dessert for every occasion.
You’ll never mind you aren’t compromising on taste when you try this recipe. Happy baking!
IF YOU WANT , YOU CAN VISIT MY Recipe
