This is my very Best Gluten-free Brownie recipe! I’ve refined it over the years to make it as delicious as possible.
Brownies are a classic dessert. We’ve all made brownies from a box, but have you ever tried making them from scratch. They’re so much easier than you think! Don’t believe me? Not a problem. I’ve attached video proof.
The Best Gluten-Free Brownies are simple, fudgy and delicious. They’ve got a deliciously gooey center, crispy edges, and a deep-dark chocolate flavor that everyone will love. On that note, if you’re cooking for multiple diets, you can make them dairy free too. Just use dairy-free chocolate chips. Try serving them with a Dairy Free Mocha – it’s the perfect dessert/snack combo. I use So-Delicious Coconut Milk Creamer to keep things dairy-free, but feel free to sub out “regular” milk if that’s more your speed. Or you could always go a different route with Irish Coffee. I don’t judge.
Last word of advice: make sure you use good quality cocoa powder – that’s important for the chocolatey flavor! So, check out the video and get to baking your own batch. Warning – once you’ve tried the Best Gluten-Free Brownie recipe, you’ll never make boxed brownies again.
Note: This recipe was initially written with a flour blend that had no binders. That’s why you see me add some in the video. I’ve since started making it with a 1-for-1 blend (I prefer Pamela’s Artisan GF Flour)
If I do need a binder, I usually add a touch of “Not Xanthan Not Guar” from Pamela’s Products when I bake cakes, breads or brownies. I’ve found it is a better binder than gums, and provides better texture. You can learn how to mix your own gum-free binder here. It helps a lot when I’m baking grain-free too.
If you’re ready to go next-level, check out my Fully Loaded Browniesnext!
The BEST Gluten-Free Brownie Recipe Ever
- ¾ cup Gluten-Free flour blend (I like Pamela’s GF Artisan Blend)
- ¾ tsp. xanthan gum if it’s not already included in the blend, or other baking binder, such as "Not Xathan Not Guar"
- ¼ tsp. salt
- ½ tsp. baking powder
- 1/3 cup good quality cocoa powder
- ½ cup oil
- 2 eggs
- 2 tsp. vanilla bean paste
- 1¼ cup sugar
- ¼ cup water or cold coffee
- Preheat oven to 350°. Lightly spray 8 x 8 inch square pan with cooking spray.
- In a small bowl combine flour, xanthan gum, salt, baking powder, and cocoa. Mix and set aside.
- In a large bowl, whisk oil and eggs together until combined. Add vanilla and sugar. Slowly mix in flour mixture and water. Once all flour is combined, spread evenly into pan. Allow the batter to rest for at least 5 minutes in the pan (this allows the flour and binders to hydrate fully.)
- Bake on center rack for 30-35 minutes or until toothpick comes out with just a few crumbs.
- Cool completely and serve.
Photos: Meg van der Kruik