These gluten free brownies are a decadent, chocolatey treat that does not compromise on taste. They’re soft and chewy plus they are the perfect excuse to slow down and savor the simple pleasures in life.
Enjoy them fresh out of the oven, paired with a cup hot chocolate, or a la mode with a scoop of vanilla ice cream. The choice is yours, but any way you serve them will have everyone reaching for seconds just like if you make our gluten free pineapple upside down cake.
Brownies are a nastolgic treat that have been a huge part of my life for years! From the lunch lady brownies served at school to the delicious brownie ice cream sandwiches, I simply cannot resist one. When I was diagnosed with celiac disease, I knew I had to perfect a gluten-free brownie recipe that everyone would love.
Why you’ll love these brownies
- The rich cocoa combined with the nutty almond flour gives a decadent flavor
- It’s not too sugary, with just the right amount of sweetness
- You can freeze these brownies for a quick sweet treat whenever the craving strikes
- They’re easy enough for quiet gatherings but delicious enough for special occasions especially when served with hot chocolate ice cream.
- So easy to customize with nuts, peanut butter, chocolate chips, and more.
What you’ll need
- Butter – One cup of melted butter ensures a rich, and moist texture.
- Flour – I prefer to use a combination of all purpose gluten free flour and almond flour for an authentic texture.
- Sugar – You’ll need granulated sugar and brown sugar for this easy brownie recipe.
- Cocoa powder – Any type of cocoa powder will work. However, the especially dark Hershey’s cocoa powder gives a super rich flavor.
- Eggs – Provides the structure for these brownies
- Vanilla – Make sure you use gluten-free vanilla extract as some brands are not celiac safe.
What type of flour works best?
I prefer to use King Aurthor’s 1-1 gluten-free flour, but any quality brand will work. Bob’s red mill, Cup for Cup, and Namaste foods are all great brands. You can also make your own gluten-free flour with a combination of white rice flour, brown rice flour, tapioca starch, and potato starch.
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How to make gluten-free brownies
Step 1 & 2s: Butter mixture
In a large bowl, combine vanilla, butter, and cocoa powder until smooth.
Step 3: Dry ingredients
In a separate bowl, combine all of the dry ingredients.
Step 4: The batter
Combine the butter mixture with the flour mixture until well mixed. Then, add eggs and combine until fully incorporated.
Step 5: Bake
Add the brownie batter to a prepared baking dish and bake for 20-25 minutes or until a toothpick comes out clean.
Step 6: Cool
Let the brownies cool before topping with powdered sugar or frosting.
Pro tip: Room temperature eggs will incorporate easier into the batter.
How can I make sure the brownies are not dry?
While some gluten-free recipes turn out dry, I can promise you this one does not. Just make sure you avoid over-baking and/or over-mixing your brownie batter. The best way to avoid over baking is to set a timer and start checking the brownies a few minutes before the timer goes off.
- For dairy-free brownies, use a plant-based butter substitute. Coconut oil, vegan butter, or vegetable oil are good options and top them with vegan Nutella
- If you’re catering to a nut-allergy, you can omit the almond flour and replace with more all purpose flour.
- If you’re not catering to a nut allergy, feel free to add some chopped nuts like peanuts, chopped pecans, chopped walnuts, etc. to the brownie batter for added texture.
- Throw in some chocolate chips for a batch of double chocolate brownies.
Storing – Store these gf brownies in an airtight container or pan covered in plastic wrap at room temperature for 3-4 days. After that, they may start to become stale. You can reheat them in the microwave or serve as it. I sometimes like to use leftovers to make ice cream sandwiches.
Freezing – Freeze in a ziplock baggie or freezer safe container after the brownies have cooled. You can freeze for up to 3 months and let them thaw at room temperature or pop in the microwave when you’re ready to serve.
More recipes you’ll love
- If you’re looking for an even easier dessert recipe, try this easy christmas popcorn.
- This gluten-free christmas crack is another chocolate-lovers dream, plus it’s so simple to make.
- These gluten-free Oreo balls are the perfect bite-sized snack and they also go great in a holiday cookie box.
Need an EASY and delicious breakfast, lunch, dinner or dessert?
Take a look at my Sheet Pan Meals and More!
The BEST Gluten Free Brownies (Chewy & Fudgy)
- 1 cup melted butter
- 1/2 cup cocoa powder
- 1 1/2 cups gluten free all purpose flour
- 1/2 cup almond flour
- 1 cup sugar
- 1 cup brown sugar
- 1/4 teaspoon salt
- 4 eggs
- 2 tablespoons vanilla extract
- Mix together the butter, vanilla and cocoa powder until smooth in a large bowl
- Mix the dry ingredients in a separate large mixing bowl then add then to the butter mixture and stir until well combined
- Add the eggs and mix until fully incorporated and smooth
- Grease a 9×13 baking pan, pour the batter into the pan and bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean
- Cool the brownies for 20 minutes then sprinkle with powdered sugar (optional but delicious)