Fudgy Gluten-Free Brownies Everyone Will Love

Living with celiac disease or gluten sensitivity doesn’t mean you have to give up on decadent desserts. These gluten-free brownies are so rich and fudgy that even gluten-eating friends won’t be able to tell the difference.

This recipe has been tested countless times to achieve the perfect texture and flavor that rivals any traditional brownie recipe.

Gluten-free baking can be challenging, but brownies are actually one of the easier desserts to master without gluten. The key lies in using the right combination of gluten-free flours and understanding how different ingredients interact to create that coveted fudgy texture we all crave in a perfect brownie.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Servings: 16 brownies
• Yield: One 8×8 inch pan

Equipment Needed

• 8×8 inch baking pan
• Large mixing bowl
• Medium saucepan or microwave-safe bowl
• Wire whisk
• Rubber spatula
• Measuring cups and spoons
• Parchment paper
• Electric mixer (optional)
• Toothpick for testing doneness

Ingredients

Dry Ingredients

• 1 cup gluten-free flour blend (containing xanthan gum)
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder

Wet Ingredients

• 1/2 cup unsalted butter
• 8 ounces dark chocolate (70% cocoa), chopped
• 1 1/4 cups granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips (ensure they are gluten-free)

Other Brownies –

• Ultimate Fudgy Cocoa Brownies from Scratch
• Bright & Tangy Lemon Brownies with Glaze
• Gooey Oreo Brownies Loaded with Cookies & Cream
• Irresistible Tiramisu Brownies with a Coffee Kick

Instructions

Step 1: Prepare Your Pan and Oven

Preheat your oven to 350 degrees Fahrenheit. Line your 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.

Lightly grease the parchment paper with butter or cooking spray.

Step 2: Melt the Chocolate and Butter

In a medium saucepan over low heat, melt the butter and chopped dark chocolate together, stirring constantly until smooth.

Alternatively, you can melt them in the microwave in 30-second intervals, stirring between each interval. Remove from heat and let cool slightly.

Step 3: Mix the Wet Ingredients

Add the granulated sugar to the melted chocolate mixture and whisk until well combined. The mixture should be smooth and glossy. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the gluten-free flour blend, cocoa powder, salt, and baking powder. Make sure there are no lumps in the mixture.

Step 5: Create the Batter

Gradually add the dry ingredients to the wet ingredients, stirring gently with a rubber spatula until just combined. Don’t overmix, as this can make the brownies tough. Fold in the chocolate chips.

Step 6: Bake the Brownies

Pour the batter into your prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. The top should look set but not overly firm.

Step 7: Cool and Serve

Allow the brownies to cool completely in the pan before cutting. This is crucial for achieving clean cuts and the proper texture.

Once cooled, lift the brownies out using the parchment paper overhang and cut into 16 squares.

Tips for Perfect Gluten-Free Brownies

The success of gluten-free brownies depends heavily on the type of flour blend you use. Look for a blend that contains xanthan gum, as this helps provide structure that gluten would normally give. Popular brands like Bob’s Red Mill, King Arthur, and Cup4Cup work excellently for this recipe.

Temperature control is critical when melting chocolate. Too much heat can cause the chocolate to seize and become grainy. Always use low heat and stir constantly, or use short microwave intervals if using that method.

Room temperature eggs mix more easily and create a smoother batter. If you forget to take them out ahead of time, place them in a bowl of warm water for 5-10 minutes to bring them to room temperature quickly.

Don’t overbake these brownies. They will continue cooking slightly from residual heat even after you remove them from the oven. The toothpick test should show moist crumbs, not wet batter, but certainly not completely clean either.

Ingredient Substitutions and Variations

If you don’t have a gluten-free flour blend on hand, you can make your own by combining 3/4 cup white rice flour, 1/4 cup potato starch, and 1/4 teaspoon xanthan gum. This combination works well for most gluten-free baking applications.

For those avoiding dairy, you can substitute the butter with an equal amount of coconut oil (solid, not melted) or a plant-based butter alternative. Make sure any chocolate chips you use are also dairy-free if following a completely dairy-free diet.

To make these brownies even more decadent, try adding chopped walnuts, pecans, or hazelnuts. You can also swirl in some peanut butter or caramel sauce before baking for extra flavor complexity.

For a mint variation, add 1/2 teaspoon peppermint extract along with the vanilla, and fold in some crushed gluten-free mint chocolate cookies or mint chocolate chips.

Storage and Serving Suggestions

These gluten-free brownies can be stored at room temperature in an airtight container for up to one week. For longer storage, wrap individual brownies in plastic wrap and freeze for up to three months.

Serve these brownies on their own, or dress them up with a scoop of vanilla ice cream and a drizzle of chocolate sauce. They also make an excellent base for brownie sundaes or can be crumbled over yogurt for a special breakfast treat.

For special occasions, dust the cooled brownies with powdered sugar or drizzle with a simple chocolate glaze made from melted chocolate and a little cream.

Troubleshooting Common Issues

If your brownies turn out too dry, you may have overbaked them or used too much flour. Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly from the container.

Crumbly brownies usually result from not enough binding agents or moisture. Make sure your gluten-free flour blend contains xanthan gum, and don’t skip the eggs, which provide crucial binding and moisture.

If the brownies don’t hold together well, try letting them cool completely before cutting. Gluten-free baked goods often need more time to set up properly than their traditional counterparts.

Nutrition Information

These gluten-free brownies prove that dietary restrictions don’t have to mean sacrificing flavor or texture. With the right ingredients and techniques, you can create brownies that are every bit as satisfying as traditional versions. The rich chocolate flavor and fudgy texture make these a crowd-pleaser for everyone, regardless of their gluten tolerance.