Gluten Free Brownie Recipe

An easy recipe for Gluten-Free Brownies for the best homemade gluten-free brownies! Thick, chocolatey, and chewy. This gluten-free dessert recipe also has a dairy-free option.

There is something just magical about brownies. For any chocolate lover, it’s an easy chocolate dessert that can be made in a little over 30 minutes.

Better than box-mix, these easy homemade gluten-free brownies from scratch are fudgy, chewy, and soft. I promise you won’t go back to your favorite gluten-free boxed brownie mix when you see how easy it is to make gluten-free brownies from scratch!

You can see how easy these gluten-free brownies really are to make in the recipe video. These brownies truly are a one-bowl wonder recipe, you don’t even need a mixer!

Gluten-Free Brownies

These brownies are fudgy, chocolate-y, and ready to satisfy anyone’s brownie craving.

Prep: 20min

Total: 53min

Yield: 16

Nutrition Facts: servingSize [‘1 brownie’, ‘without n’], calories 171 calories, Carbohydrate 26g, Cholesterol 55mg, Fiber 1g, Protein 2g, Sodium 115mg, Sugar 19g, Fat 9g, Saturated Fat 4g, Trans Fat 0g

Ingredients:

• 1 1/2 cups (298g) King Arthur Baker’s Special Sugar or granulated sugar*
• 8 tablespoons (113g) unsalted butter cold
• 1/2 teaspoon salt
• 1 teaspoon gluten-free vanilla extract
• 3/4 cup (64g) Dutch-process cocoa
• 3 large eggs
• 3/4 cup (117g) King Arthur Gluten-Free All-Purpose Flour
• 1 teaspoon baking powder
• 1 cup (170g) chocolate chips optional
• 1 cup (113g) chopped nuts optional

Instruction:

Preheat the oven to 350°F. Grease an 8″ square pan or 9″ round pan; either should be at least 2″ deep., Place the sugar, butter, and salt in a microwave-safe bowl or saucepan. Heat over medium heat, stirring with a heatproof spatula until the butter melts and the mixture lightens in color. This step helps melt the sugar, which will give the brownies a shiny crust., If you’ve heated the sugar and butter in a saucepan, transfer the mixture to a bowl; otherwise, just leave the hot ingredients right in their microwave-safe bowl. Blend in the vanilla and cocoa, then add the eggs and mix until shiny., Blend in the flour and the baking powder. Stir in the chips and/or nuts, if you’re using them., Pour the batter into the prepared pan, spreading it to the edges., Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean or nearly so, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester., Remove from the oven and cool for about 15 minutes before cutting. Once the brownies are cool, cover tightly with plastic.

Easy Gluten-Free Brownies {Dairy-Free Option}

An easy recipe for Gluten-Free Brownies for the best homemade gluten-free brownies! Thick, chocolatey, and chewy. This gluten-free dessert recipe also has a dairy-free option.

Prep: 10min

Total: 36min

Yield: 9

Serving Size: 1 brownie

Nutrition Facts: servingSize 1 brownie, calories 264 kcal, Carbohydrate 38 g, Protein 3 g, Fat 12 g, Saturated Fat 7 g, Cholesterol 63 mg, Sodium 301 mg, Fiber 2 g, Sugar 29 g

Ingredients:

• 1/2 cup unsalted butter, melted (Dairy-free use Smart Balance Butter.)
• 3/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 3/4 cup all-purpose gluten-free flour with xanthan gum (I like Pillsbury gluten-free.)
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Instruction:

1. Preheat oven to 350º F.
2. Spray the 8×8 square baking pan with gluten-free non-stick cooking spray or line the baking pan with parchment paper and coat the bottom and sides with gluten-free nonstick cooking spray or butter.
3. In a large bowl, add melted butter, pure vanilla extract, granulated sugar and brown sugar and mix until fully combined.
4. Add in eggs one at a time and mix until fully combined.
5. In a medium-sized bowl combine gluten-free flour, cocoa powder, baking soda and salt and whisk together.
6. Slowly add the gluten-free flour mixture to the wet ingredients and mix until fully combined and smooth.
7. Pour the brownie batter to 8×8 sized baking pan.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out just barely clean. The sides of the brownies with start to pull away from the pan. Please watch your brownies because all ovens are different.
9. Remove brownies and allow to cool completely. Enjoy!
10. Store leftovers in an air-tight container.

Chewy Gluten Free Brownies

Indulge in these chewy gluten free brownies made with cocoa powder, a bit of gf flour, and a crinkly top that’s irresistible. This easy-to-follow recipe delivers decadent, chocolatey brownies with a perfect texture every time.

Prep: 15min

Total: 43min

Yield: 9

Ingredients:

• 9 tablespoons unsalted butter (chopped)
• 1 1/4 cups granulated sugar
• 2 eggs (at room temperature)
• 1 teaspoon pure vanilla extract
• 1 cup unsweetened cocoa powder (natural or Dutch-processed)
• 1/3 cup all purpose gluten free flour blend (I used Better Batter)
• 1/8 teaspoon xanthan gum (omit if your blend already contains it)
• 2 tablespoons cornstarch
• 1/8 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 5 ounces semi-sweet chocolate chips

Instruction:

1. Preheat your oven to 325°F. Line an 8-inch square cast aluminum baking pan with parchment paper or nonstick aluminum foil (or line with regular aluminum foil and spray with nonstick cooking spray). Set the pan aside.
2. In a small saucepan, place the butter and sugar, and place over medium heat, whisking occasionally, until melted and simmering. Remove the saucepan from the heat and set it aside to cool until no longer hot to the touch.
3. Alternatively, cool the butter and sugar mixture down a bit by placing the bottom of the saucepan in a bowl of cool water. Make sure the butter does not solidify.
4. In a large bowl, place the eggs and vanilla, and whisk until well-beaten and combined.
5. Add the melted and cooled butter and sugar to the bowl slowly, whisking constantly. Add the cocoa powder and whisk until the cocoa powder has been absorbed.
6. Using a handheld mixer, beat until very well-combined.
7. Add the flour, xanthan gum, cornstarch, baking soda, and salt, and mix with a silicone spatula or spoon until just combined.
8. Add about 4 ounces of the chocolate chips and mix until just evenly distributed throughout the batter. The batter will be thick and sticky.
9. Transfer the brownie batter to the prepared pan and, using an offset or silicone spatula, spread into an even layer. It helps to moisten the tool you are using to smooth the top a bit to prevent it from sticking.
10. Scatter the remaining chocolate chips evenly over the top of the brownie batter and bang the pan firmly on the countertop to help the chips adhere.
11. Place the pan in the center of the preheated oven. Bake just until the brownies are no longer wet in the center, about 28 minutes.
12. The center may dome during baking, but the brownies will settle as they cool.
13. Remove the brownies from the oven and allow them to cool in the pan at room temperature until the pan is no longer hot to the touch.
14. For clean lines when you slice the brownies, place the brownies, still in the pan, in the refrigerator to chill for about an hour before slicing them.
15. When you’re ready to slice the brownies, remove them from the pan and peel away the foil. Slice the brownies into 9 or 12 equal rectangles or squares.
16. Serve the brownies immediately, or wrap tightly and freeze for longer storage. These freeze incredibly well.

THE BEST GLUTEN FREE BROWNIES (better than boxed!!)