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The Best Ultimate Fudgy Gluten Free Chocolate Brownie Recipe

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The BEST (and EASY!) Ultimate Fudgy Gluten Free Chocolate Brownie Recipe is chocolatey, moist, fudgy, and ever so scrumptious! No one will guess these brownies are gluten-free. They are everything a good brownie should be, made with eggs, butter, cocoa powder and milk chocolate chips. No stand mixer required!

Gluten-Free Chocolate Brownies sprinkled with sea salt.

This recipe was adapted from a brownie recipe from Baker by Nature. I substituted, added, and changed several ingredient amounts to make her recipe gluten-free.

Thick fudgy brownies are the ultimate brownie experience. If you are on a gluten-free diet, it’s hard to find good desserts at local bakeries. The solution is to make your own! This gluten-free chocolate brownie recipe with cocoa powder is easy and produces a classic, chewy, chocolaty, delicious brownie! This recipe is much better than a box mix and is everything a good brownie should be. I confess to eating two yesterday with a scoop of ice cream. Delicious! They are so good you could eat the whole pan!

What you’ll love about this recipe:


  • THICK, FUDGY, CHOCOLATY BROWNIE
  • EASY GLUTEN-FREE BROWNIE RECIPE
  • SHINY, CRACKLY TOP!

Recipe Ingredients

You’ll need the following simple ingredients to make this fudgy Gluten Free Brownie Recipe

Ingredients for gluten free brownies.
  • Gluten-Free All Purpose Flour
  • Baking Powder
  • Sea Salt
  • Unsweetened Cocoa Powder
  • Butter (unsalted)
  • Oil – We used Avocado oil, but any neutral will work
  • Granulated white sugar
  • Eggs
  • Milk Chocolate Chips
  • Pure Vanilla Extract
  • Coarse Sea Salt to sprinkle on top of the brownies.

Ingredient Notes

How To Make The Best Gluten-Free Brownies- Step by Step

Full instructions are in the recipe card below.

  1. Preheat the Oven to 350 degrees F.
  2. Line a 9×9 inch pan with parchment paper.
  3. Combine gluten-free flour, baking powder, salt, and cocoa powder in a large mixing bowl. Whisk to combine.
  4. In a saucepan, combine butter, oil, and 3/4 cup sugar. Heat over medium-low heat, stirring constantly with a wooden spoon, until the butter is melted and blended with the sugar and the oil. Remove from heat and cool to room temperature.
  5. Mix eggs, vanilla, and the remaining sugar in a separate large bowl until smooth.
  6. Add the dry ingredients and the chocolate chips to the wet ingredients. Stir with a rubber spatula until combined. Do not overmix. Scrape the brownie mixture into the prepared pan when all the dry ingredients are mixed with the wet butter mixture. Smooth the top.
  7. Bake in the center rack of the oven for 27 minutes. They will have a shiny top with cracks.
  8. Remove the brownies from the oven and let cool for 30 minutes before cutting. For moist brownies, remove from the oven at 27 minutes.

Gluten-Free Chocolate Brownies sprinkled with sea salt.


Tips

  • To make moist, fudgy brownies, do not overmix the batter. As soon as the dry ingredients are absorbed, transfer the brownie mixture to your prepared pan.
  • For truly moist brownies, remove from the oven at 27 minutes. Let brownies come to room temperature before cutting.

Storage

Store Gluten-Free Brownies in an airtight container for up to 4 days. You can also wrap the brownies tightly with plastic wrap.

Serving Tips

These gf brownies are delicious served with a scoop of ice cream!

Additions and Substitutions

  • You can substitute the milk chocolate chips for semisweet chocolate chips or dark chocolate chips.
Gluten-Free Chocolate Brownies sprinkled with sea salt.

Frequently Asked Questions for Gluten-Free Brownies

How can I make a moist gluten-free brownie that doesn’t fall apart?

The key to a fudgy, moist, gluten-free brownie is twofold. Use an all-purpose gluten-free flour blend with xanthan gum and add extra moisture to the brownie batter. Extra butter, an extra egg yolk, or both help bind the brownie together for a rich brownie that doesn’t fall apart. Be sure not to overmix the batter.

I hope you loved this Recipe for Fudgy Gluten-Free Brownies. If you make it, leave a rating so I know you liked it!

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The Best Ultimate Fudgy Gluten-Free Chocolate Brownie Recipe

Gluten-Free Chocolate Brownies sprinkled with sea salt.
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5 from 1 review

The BEST Ultimate Fudgy Gluten-Free Chocolate Brownie is chocolatey, moist, fudgy, and ever so scrumptious! No one will guess these brownies are gluten-free. This is everything a good brownie should be made with cocoa powder and milk chocolate chips.

  • Author: Sherie Friedlander
  • Prep Time: 15 Minutes
  • Cook Time: 29 Minutes
  • Total Time: 45 Minutes
  • Yield: 9 Brownies 1x
  • Category: Desserts
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Units Scale
  • 1 cup of Gluten Free All Purpose Flour (We used King Arthur All Purpose Measure for Measure Gluten-Free Flour)
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Sea Salt
  • 1/2 cup Unsweetened Cocoa Powder
  • 2 Sticks of Butter (unsalted)
  • 3 Tablespoons of Avocado Oil (any neutral oil will work)
  • 1 and 1/2 cups of Granulated White Sugar (divided)
  • 2 Large Eggs plus one Egg yolk
  • 1 cup Milk Chocolate Chips (we used Guittard Milk Chocolate Baking Chips)
  • 1 Teaspoon Pure Vanilla Extract
  • Coarse Sea Salt to sprinkle on top of brownies

Instructions

  1. Preheat the Oven to 350 degrees F.
  2. Line a 9×9 inch pan with parchment paper.
  3. Combine gluten-free flour, baking powder, salt, cocoa powder, and espresso powder in a large mixing bowl. Whisk to combine.
  4. In a saucepan, combine butter, oil, and 3/4 cup sugar. Heat over medium-low heat, stirring constantly with a wooden spoon, until the butter is melted and blended with the sugar and the oil. Remove from heat.
  5. Mix eggs, vanilla, and the remaining sugar in a separate large bowl until smooth.
  6. Add the dry ingredients and the chocolate chips. Stir with a rubber spatula until combined. Do not overmix. Scrape the brownie mixture into the prepared pan when all the dry ingredients are mixed. Smooth the top.
  7. Bake in the center rack of the oven for 27 minutes. The top will be shiny and cracked.
  8. Remove the gf brownies from the oven and let come to room temperature for 30 minutes before cutting. For moist brownies remove from oven at 27 minutes. 
  9. Note- the longer you bake the brownies, the dryer the brownie. 27 minutes in our oven was perfect!

Notes

  • To make moist, fudgy brownies, do not overmix the batter. As soon as the dry ingredients are absorbed, transfer the brownie mixture to your prepared pan.
  • For truly moist brownies, remove from the oven at 27 minutes. Let brownies come to room temperature before cutting. They will firm up as they cool. 
  • Once cooled, you can lift the brownies out of the pan and cut them into squares. 

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