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.
About the perfect gluten-free brownie:
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.
Choosing the right cocoa powder for your gluten-free brownies:
Word of advice: make sure you use good quality cocoa powder – that’s important for the chocolatey flavor! I prefer Droste dutch-processed cocoa, which comes highly recommended by Dutch foodies, and has been the hands-down favorite in my testing. Dutch-processed cocoa, which is also called Dutched-chocolate, is made by treating the natural cocoa powder with an alkalizing agent to bring the pH to 7, which is neutral. This gives the finished product a smoother flavor and darker color, ideal for drinking or baking.
Choosing gluten-free flour for baking:
This recipe was initially written with a flour blend that had no binders. That's why we included a note about adding xanthan or binder in the recipe. I've since started making it with a 1-for-1 blend (I prefer Pamela's Artisan GF Flour or the King Arthur Gluten-Free AP Measure for Measure).
If I do need a binder, I usually add a touch of gum-free baking binder 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.
Let's make gluten-free brownies!
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. If you're ready to go next-level, check out my Fully Loaded Brownies next!
The BEST Gluten-Free Brownie Recipe Ever
Ingredients
- ¾ cup Gluten-Free flour blend
- ¾ tsp. xanthan gum if it’s not already included in the blend, or other baking binder
- ¼ tsp. salt
- ½ tsp. baking powder
- ⅓ cup cocoa powder Dutch-processed is best
- ½ cup oil neutral, such as grapeseed, canola or similar
- 2 eggs
- 2 tsp. vanilla bean paste
- 1¼ cup sugar
- ¼ cup water or cold coffee
- optional: ½ cup mix-ins chocolate chips, chopped nuts, coconut shreds, or whatever you choose
Instructions
- Preheat oven to 350°F. 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. (If you are adding mix-ins, add them here.)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.
Video
Notes
Nutrition
Photos: Meg van der Kruik
Ready for more gluten-free brownie recipes? Thought so.
Soft & Chewy Chocolate Brownie Vegan Cookies:
My friend Rebecca's exceptionally delicious Vegan Brownie Cookies are next-level good. She says resting the dough overnight is a must-do for swapping in GF flour, and I agree. I made these brownie cookies gluten-free with fab results.
Gluten-Free Red Velvet Brownies. Yum.
I don't know about you, but I love me some red velvet. Red Velvet Cake, Red Velvet Cupcakes, and especially these gluten-free Red Velvet Brownies. It's like having the best of both worlds. A vanilla base with a touch of cocoa and then that bold red hue. What's not to love?
Easy, No Bake Healthy Brownies:
My buddy Meg's recipe for ultra-fudgy, fruit-filled, no bake brownies is both decadent and good for you + easy to make. It's one of those kitchen equations that boggles the mind and satisfies intense chocolate cravings!
"Fully Loaded" Gluten-Free Cheesecake Brownies:
Deciding whether you want to make gooey brownies or creamy cheesecake is a big decision. I've got the perfect solution for days when you want ALL the goodies, ALL at once: this Fully Loaded Brownies recipe.
Frequently Asked Questions about this Gluten-Free Brownie Recipe:
Gluten-free brownies are best when made with an all-purpose gluten-free flour that contains baking binder. Both Pamela’s Products Artisan Gluten-Free Flour and King Arthur Gluten-Free AP Measure for Measure work beautifully in most baking recipes, including in gluten-free brownies.
Yes! Homemade gluten-free brownies are fudgy and delicious, with crispy edges.
The combination of eggs and oil or butter provides the fudgy texture for brownies. Prune puree can also be substituted for some of oil or butter with fudge-like results.
Gluten-free brownies are made with basic ingredients: all-purpose gluten-free flour blend, cocoa powder (Dutch processed is best), eggs, oil, vanilla, sugar, baking powder, and any mix-ins you choose, like chocolate chips or chopped nuts.
Yes, natural cocoa powder and Dutch cocoa powder are gluten-free.
Gluten-free brownies require a baking binder, like xanthan gum, guar gum or a gum-free baking binder blend to keep from falling apart. Most gluten-free brownie recipes also call for egg or another wet ingredient that also aids in binding, such as prune puree or flax.
Dutch-processed cocoa is ideal when trying to achieve a rich chocolate flavor, and is best for this brownie recipe. Dutch cocoa powder is made by treating the natural cocoa powder with an alkalizing agent to bring the pH to 7, which is neutral. This gives the finished chocolate a smoother flavor and darker color.
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