I was on a mission to create the ultimate gluten-free brownies—ones with a glossy, shiny crust on top, a perfectly fudgy yet light, absolutely melt-in-your-mouth texture, and an incredibly rich chocolate flavor. After many trials, I finally nailed the perfect gluten free brownies from scratch. I’m actually kind of freaking out because I can’t believe how good they are. These brownies aren’t just good for gluten-free; they’re better than any box mix or brownies I’ve ever had, period. The process is very specific, yet also incredibly simple and easy. For best results, I recommend following the recipe exactly as written without any changes or substitutions, unless noted specifically.
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Why These Gluten Free Brownies Are the Best
1. The Perfect Texture
These brownies have a dreamy balance—ultra-fudgy, yet light. They truly melt in your mouth, and the top has that perfect glossy crust that we all strive for when baking brownies.
2. Rich, High-Quality Chocolate Flavor
Using the best possible cocoa powder and chocolate chips makes all the difference. The result is a deep, intense chocolate taste that feels luxurious in every bite.
3. Foolproof and Easy to Make
This gluten-free brownies recipe is straightforward, with simple steps that ensure perfect results every time. Just follow my specific process closely, and you’ll get the ultimate gluten free fudge brownies that everyone will rave about.
The Cocoa Powder vs. Melted Chocolate Debate
One of the biggest debates when it comes to different brownie recipes is how to add the signature chocolate flavor to the brownies, whether that be using cocoa powder, melted chocolate, or a combination of both. Without a doubt, all three options can lead to delicious results if done the right way. But, which is the best?
My Results
After thoroughly testing all of the options, I found that using high-quality Dutch-processed cocoa powder containing 22-24% cocoa butter gives these gluten-free brownies the best texture, while also being the most reliable and fool proof option.
The Issues with Melted Chocolate
Using the wrong kind or too much melted chocolate can make the brownies too dense, heavy, or greasy. When I make brownies, I want them fudgy, yet still light and melt in your mouth. Using melted chocolate also makes the brownie recipe less reliable, because different brands or types of chocolate melted into the batter can significantly change the chemical breakdown of the recipe. The cocoa and cocoa butter content can vary widely across different brands, and when aiming for a very specific result, we don’t want this level of variability in our recipe.
The Best of Both Worlds
My best gluten free brownie recipe relies on high-quality Dutch cocoa powder with 22-24% cocoa butter content, which while it can still vary across brands, varies a lot less than solid chocolate. Cocoa powder provides that rich chocolate taste without making the batter too dense, which is key to achieving that perfect fudgy-yet-light consistency. Then we add chocolate chips to the batter for extra pockets of melted chocolate throughout. This combination gives you the best of both worlds—deep chocolate flavor and gooey chocolatey bites in every square.
Ingredients Breakdown
Butter
Butter is the key to a rich and indulgent brownie. It also contributes to that classic shiny top when mixed with sugar and eggs correctly. I use unsalted butter to control the salt level in the recipe. I recommend using a high quality grass fed butter if possible – I use Kerrygold. Update: You can also substitute with dairy free butter to make gluten and dairy free brownies. I tested them with Earth Balance, and after sharing the real butter and dairy free butter versions side by side with my family, most of them couldn’t even tell a difference! They looked identical. I did notice the dairy free version seemed to need slightly more baking time, and I personally had a slight preference for the flavor of the real butter version.
Granulated Cane Sugar
This recipe uses finely ground sugar, which helps create that beautiful, glossy crust on top while balancing sweetness and structure. I used Domino less processed golden sugar for a slightly healthier option. I do not recommend using sugar free substitutes, coconut sugar, brown sugar or turbinado sugar, as they may result in a grainy texture and won’t provide that beautiful shiny crust.
Avocado Oil
Don’t skip this. A small amount of liquid oil in addition to the butter adds extra moisture, preventing the brownies from drying out while keeping them soft and fudgy. It also helps contribute to the shiny crust on top. I used avocado oil, but you can use any neutrally flavored oil that is a liquid at room temperature.
Eggs
Beating the eggs together with the salt and sugar is essential for achieving the perfect light texture and crackly top. Aerating the eggs helps provide leavening and structure, as these brownies do not contain any baking powder or soda. Make sure to use room temperature, fresh eggs for best results. After verifying that your eggs are fresh, you can add cold eggs while still in their shells to a bowl of warm water for a few minutes to bring them to room temperature more quickly.
Quick Test for Egg Freshness
Test to make sure eggs are fresh by placing them still in their shells into a bowl of water. If they sink, they are fresh and good to go. If they float, this means they are a bit stale and may not aerate as well for this recipe.
Salt
A small amount of salt enhances the chocolate flavor, making every bite more balanced and delicious.
Vanilla Extract
Vanilla brings out the depth of the chocolate flavor and adds a warm, aromatic touch. It is optional though, so feel free to omit if you prefer the flavor of chocolate brownies without vanilla.
Dutch-Processed Cocoa Powder
This is important and essential to the flavor of the brownies: using high-quality, unsweetened Dutch-processed cocoa powder. I use Guittard Cocoa Rouge cocoa powder which is a higher fat cocoa processed with alkali, with 22-24% cocoa butter content. When looking at different cocoa powder options, you’ll most likely see 10-12% and 22-24% as options. I highly recommend opting for a 22-24% option for best results in this recipe.
Gluten-Free Flour
A small amount of gluten free flour provides just enough structure without making the brownies cake-like. I recommend a gluten free flour blend that measures cup for cup like regular all purpose flour. I use Bob’s Red Mill 1-to-1 Gluten Free Baking Flour. You may also be able to substitute with regular all purpose flour if you don’t need your brownies to be gluten free, though I haven’t tried this myself.
Chocolate Chips
High-quality dark chocolate chips folded into the batter add bursts of melted chocolate throughout the brownies, making them even more decadent. You can also use a coarsely chopped dark chocolate bar. I like to use about 1/2-3/4 cup of chocolate chips. Even if you like things extra chocolatey, I don’t recommend using much more than 3/4 cup. You want to use just enough to give them that extra burst of chocolate, without weighing down the light texture of the brownies and making them too heavy.
How to Make Gluten-Free Brownies
These steps are important for ensuring your brownies come out perfectly. While the process is simple, it is specific for a reason, so don’t skip any steps!
Step 1: Preheat and Prepare
Preheat your oven to 325°F and line an 8×8-inch square metal pan with parchment paper.
Step 2: Melt the Butter and Sugar
Combine the butter and 1/4 cup of the sugar in a microwave-safe bowl. Heat in 15-30 second increments until melted. Add oil. Stir and then let the mixture cool while you move on to the next step.
Step 3: Beat the Eggs and Sugar
In a separate mixing bowl, beat the eggs and salt together first with an electric mixer for 1-2 minutes. Then add the remaining 1 cup of sugar and continue beating on high speed for another 2-3 minutes until the egg mixture is very pale and creamy. Add the vanilla.
Step 4: Combine Wet Ingredients
Once the melted butter/sugar/oil mixture has cooled down , pour it into the beaten egg mixture, then fold together using a spoon.
Step 5: Add Dry Ingredients
Add the cocoa powder and gluten-free flour, sifting if needed to remove clumps. Fold together gently until a uniform batter forms.
Step 6: Fold in Chocolate Chips
Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
Step 7: Bake
Pour the batter into the parchment lined pan and bake for 28-32 minutes. Remove from the oven and allow to cool before slicing. Use a large sharp knife to make one big cut through the brownies, rather than dragging a smaller knife through them. This method will result in nice clean slices.
Tips for Success
1. Use Fresh, Room Temperature Eggs
This helps them whip up properly, and combine seamlessly with the butter and sugar, contributing to the shiny crust and a well-incorporated batter. You can add cold eggs while still in their shells to a bowl of warm water for a few minutes to bring them to room temperature more quickly.
2. Don’t Overmix the Gluten Free Brownie Batter
After beating the eggs, fold the ingredients together gently just until combined to keep the brownies fudgy and light in texture.
3. Use High-Quality Ingredients
Since this recipe is all about deep, rich chocolate flavor, using high-quality Dutch cocoa powder with 22-24% cocoa butter content and dark chocolate chips makes a huge difference. I also recommend using a high quality grass fed butter. I use Kerrygold.
Gluten-Free Brownie Flavor Variations
Espresso Brownies
Add 1/2 teaspoon of instant espresso powder to intensify the chocolate flavor and add a slight mocha flavor.
Salted Caramel Brownies
Drizzle caramel sauce over the batter before baking, and sprinkle with flaky sea salt once cooled.
Nutty Brownies
Stir in 1/4-1/2 cup of chopped walnuts or pecans to the batter before baking for a nutty crunch.
FAQs
Yes! You can substitute the butter with a good quality dairy free butter alternative to make gluten and dairy free brownies. I tested them with Earth Balance, and after sharing the real butter brownies and dairy free brownies side by side with my family, most of them couldn’t even tell a difference! They looked identical. I did notice the dairy free version seemed to need slightly more baking time, and I personally had a slight preference for the flavor of the real butter version. I do not recommend using plain coconut oil. Also, be a bit more careful when microwaving it, as I find dairy free butter tends to melt more quickly than real butter.
While these gluten-free brownies are a little more indulgent than my usual recipes, with slightly more carbs and sugar, they’re absolutely worth it for a special treat. They are still completely gluten-free, only 180 calories each, and contain only a small amount of gluten free flour (just 1/3 cup in the entire batch). I also used a less processed golden sugar, which makes them a bit healthier than using white sugar.
This is not a keto friendly recipe, and I do not suggest attempting to substitute ingredients to make it keto. If you’re looking for a keto-friendly option, I have other brownie recipes that were specifically developed to be keto friendly. My Keto Peanut Butter Brownies are one of my most popular recipes! I also have an entire Guide to Keto Baking available if you want to really get all the details on my keto baking best practices!
I recommend using finely ground granulated sugar for the best texture (also called caster sugar in the UK). I do not recommend using sugar free substitutes, coconut sugar, brown sugar, raw sugar, or turbinado sugar, as they may not fully dissolve and won’t result in that signature shiny crust (you obviously can if you want to, and they will probably still taste good, but the results may not be exactly as pictured here). I use Domino less processed golden sugar, which is slightly less fine than caster sugar and still works perfectly.
Store them in an airtight container at room temperature for up to four days or refrigerate for up to a week. Keep in mind the texture will become more firm if stored in the fridge.
Yes! Wrap them individually in plastic wrap and store in an airtight container in the freezer. Thaw before enjoying.
Try This Gluten-Free Brownies Recipe!
I’m absolutely obsessed with this recipe, and I just can’t wait for you to try these gluten-free fudgy brownies! If you give them a try, please rate the recipe, leave a comment, and tag me on Instagram with a photo—I love seeing your creations!
XO,
Sarah
If you love this recipe, make sure to try my Best Gluten Free Chocolate Chip Cookies!
Gluten Free Brownies
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I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
- ½ cup unsalted butter
- 1 ¼ cups granulated cane sugar divided
- 2 tbsp avocado oil
- 2 large eggs room temperature
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup unsweetened Dutch cocoa powder 22-24% cocoa butter content
- ⅓ cup all purpose gluten free flour
- ½ cup chocolate chips
Instructions
- Preheat and Prep Pan: Preheat your oven to 325°F and line an 8×8-inch square metal pan with parchment paper.
- Melt the Butter and Sugar: Combine the butter and 1/4 cup of the sugar in a microwave safe bowl and microwave in 15-30 second increments until hot and melted. Add oil. Stir and allow mixture to cool while you move on to the next step.
- Beat the Eggs and Sugar: Beat room temperature eggs and salt together with an electric mixer in a mixing bowl at high speed for 1-2 minutes. Add remaining 1 cup of sugar and beat again on high for another 2-3 minutes until creamy and a very light pale yellow color. Add vanilla.
- Combine Wet Ingredients: Check to make sure the butter/sugar/oil mixture has cooled down – it should still be liquid, but will feel room temperature if you touch it with your finger. When it is ready, add it to the egg mixture and fold together with a spoon.
- Add Dry Ingredients: Add cocoa powder and flour, and fold together gently until a uniform batter is achieved. Fold in chocolate chips.
- Pour and Bake: Pour batter into the parchment lined pan and spread out evenly with the back of the spoon. Bake for 28-32 minutes. Remove from oven and allow to cool.
- Slice and Enjoy: Slice into 16 squares using a large sharp knife. Enjoy!
Notes
- Unsalted Butter – 1/2 cup is equivalent to 1 standard stick of butter. Use the highest quality butter possible for best flavor. I use Kerrygold. You can substitute this with dairy free butter to make gluten and dairy free brownies. I tested with Earth Balance. The dairy free brownies required slightly more baking time.
- Granulated Cane Sugar – Make sure to use finely ground sugar. I use Domino less processed golden sugar for a slightly healthier option. I do not recommend using sugar free substitutes, coconut sugar, brown sugar or turbinado sugar, as they may result in a grainy texture and won’t result in that beautiful shiny crust.
- Avocado Oil – Any neutral tasting, liquid-at-room-temp oil works.
- Eggs – Use fresh eggs that have been brought to room temperature for best results. You can add cold eggs (still in their shells) to a bowl of warm water for a few minutes to speed up this process.
- Unsweetened Cocoa Powder – Use high quality Dutch-processed cocoa. I use Guittard Cocoa Rouge cocoa powder which is a higher fat cocoa processed with alkali, with 22-24% cocoa butter content.
- Gluten-Free Flour – I recommend Bob’s Red Mill 1-to-1 Gluten Free Baking Flour. Other gluten free baking blends that measure cup for cup should work. You may also be able to substitute with regular all purpose flour if you don’t need your brownies to be gluten free.
- Pan – I recommend using a dark metal 8×8 inch square pan for this recipe, and line with parchment paper for easy removal.
- Chocolate Chips – You can also use a coarsely chopped dark chocolate bar. I like to use about 1/2-3/4 cup of chocolate chips. I don’t recommend using more than 3/4 cup. You want to use just enough to give them that extra burst of chocolate, without weighing down the texture of the brownies.
Truly the best brownies I’ve ever made. Will be one of my go-to recipes from now on. Brb while I make them on repeat!
The best I’ve ever made!!!
So glad you enjoyed them!
These brownies were insane!! They were so fudgy but still somehow melted in my mouth. I’m still shocked at how perfect they turned out. I’ll definitely be making these way too often!
Thanks Kayla! So glad you loved them 🙂
Wow! I will definitely be making these again! They tasted just like the brownies my mother used to make!
So glad you enjoyed them! 🙂
Absolutely the best brownies I’ve ever had!
Thank you! 🙂
I made these for a family get together and I’m making them again this weekend for Easter. They are the best brownies! I’m not a great baker and I found the recipe very clear and easy to follow.
How to replace Dutch cocoa powder in this recipe with Normal cocoa powder
Hi SK! I wouldn’t recommend replacing the Dutch cocoa powder with regular cocoa powder in this recipe for best flavor, but if you need to replace it, you certainly can try it! Let me know how it goes.